Garlic Pasta with Lemony Scallops & Tomatoes

Serves 4

8 oz uncooked pasta, (I used linguine)
2 tsp olive oil
1 pound scallops (about 20)
2 cups grape tomatoes, or cherry tomatoes, each cut in half
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1/4 cup fresh basil, sliced
2 Tbsp fresh lemon juice

1. Cook the linguine according to package directions; drain.

2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.

3. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Yields 1 cup per serving.

Results: Very good! Despite my best efforts to make sure there were no scallops, basil or tomatoes (gasp! Color!), the boys were a bit turned off by the color of the pasta, so they wouldn't eat this. Chris and I really liked it though and it was very simple to make. One pot cooking! Yay!

Crumb-Crusted Scallops with Parmesan Tomatoes

Serves 4
Prep Time: 15 minutes, Cooking Time: 15 minutes

2 large tomatoes, each cut into 4 (1/2-inch-thick) slices
2 1/2 tablespoons grated Parmesan cheese
1/4 cup dried bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons olive oil
Grated zest of 1 lemon
1 1/4 pounds sea scallops (about 16)
1/4 teaspoon black pepper

1. Spray casserole dish or baking sheet with nonstick spray. Preheat oven to 450*.

2. Place tomato slices on baking sheet; top each with 1 teaspoon Parmesan. Bake until tomatoes are tender and cheese is bubbly, 2-3 minutes. Transfer tomatoes to plate and keep warm.

3. Meanwhile, combine bread crumbs, parsley, oil and lemon zest in a large bowl. Add scallops; toss to coat. Place scallops on baking sheet; lightly spray with nonstick spray. Bake until lightly browned and oqaque in center, 10-12 minutes (do not turn.)

Served with parmesan tomatoes and hash browns.

Results: Very light, lemony and delicious! I thought this was a perfect portion, but Chris said he could have eaten about a pound more. Very easy to make too. My only complaint was that the lemon & parsley didn't stick to the scallops, so I had to sort of pile that on top of each scallop before cooking. Not a big deal though. A definite keeper!!