1 tb Olive oil
2 md Garlic cloves, chopped fine
1 cn Salt-free whole tomatoes
-(16-ounce)
1/2 c  Rich, salt-free fish stock
1 tb Lemon juice
1 tb Double concentrate tomato
- paste
2 ts Sugar
1    Bay leaf
1/2 lb Bay scallops
1/4 lb Spinach leaves (about 1 cup
-packed), stemmed, ribbed,
-washed, and cut into 1/2"
-strips
Cooked pasta-medium strands

In a large skillet or saucepan, heat the oil with the garlic over moderate
heat. When the garlic sizzles, add the tomatoes, crushing them with your
hands, and stir in the fish stock, lemon juice, tomato paste, sugar and bay
leaf.

Simmer for 7 to 10 minutes, until thick but still fairly liquid. Then stir
in the scallops and the spinach and continue simmering until the scallops
are cooked through and the sauce is thick, 3 to 5 minutes more. Serve over
cooked pasta — suggestions: spaghetti, linguine, or fettuccine.