As Spring has finally pushed out the Winter blues, I’ve been turning to the gym and a lighter fare for eating. This scallops and pasta recipe is delightfully simple, and having made it a few times now, I’m discovering how easy it is to cook scallops! I chose frozen scallops because they were cheaper than fresh – takes a bit to defrost them, but worth it for the wallet!
Scallops n’ Pasta
Adapted from Tasty Kitchen Blog.
- 1 pkg Linguine
- 10 whole Giant Fresh or Frozen Sea Scallops
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 clove Garlic, Finely Diced
- 1/2 pkg of Grape or Cherry Tomatoes, Sliced in Half
- 1 cup White Wine
- 1 sprig Parsley, Finely Minced
- Just A Bit Of Freshly Squeezed Lemon Juice
- Salt And Pepper
Preparation Instructions