This is one of my all time favorite meals. Originally the recipe came from Atkins Park Tavern in Vickery; however, they closed down and published their recipe. Waylin and I had our rehearsal dinner here and this was one of the favorites!!!! I still serve it just like they did with cheese grits and steamed broccoli. I hope you enjoy it as much as I do :-)
- The Blue Eyed Chef
- I am a stay at home mother of two young children and love making healthy meals for my family! I love fitness, playing tennis, cooking and traveling. Most of all I love spending time with my family!!! I hope you enjoy making these recipes for your family as well!!
Thursday, June 2, 2011
Kroger was having a sale on bay scallops so I picked some up not knowing what I'd do with them. On the back of the package there was a recipe that sounded good...I tweaked it a little. The final dish had a slight hint of seafood from the scallops and was very fresh because of the lemon, tomato, and basil. It was great!
1 lb bay scallops (small scallops)
2 T garlic with sun dried tomato (Publix sells this in the fresh produce section)
Juice of 1 lemon
1/4 cup white wine
3 T salted butter
2 small tomatoes, diced
1/2 lb linguine, cooked
Sauté scallops in garlic and 1 T olive oil. After 2 min add the juice of the lemon, wine, and butter. Once scallops are cooked and sauce is reduced, about 3 min, add tomatoes and cooked pasta. Mix until heated through. Serve with chopped basil and Parmesan cheese. Enjoy!!!