Scallops are one of the delicacies of the ocean that can be enjoyed year round. One very simple dish is Linguine with Scallops, peas, and carrots in a light olive oil infused garlic saute. Add a few pieces of pan fried garlic bread and a quick salad for a fast dinner, lunch or meal on the go.
1 garlic clove, minced
1 cup of frozen peas
1 cup frozen carrots
1 lb fresh scallops
1/2 package of linguine noodles (cooking directions on package)
Olive Oil
Dill
1/4 cup chicken broth if needed.
Make Linguine according to packaged directions. In a skillet saute scallops in garlic and olive oil for about 4 minutes remove from pan and cover. Add peas and carrots to skillet and cover until cooked, about 4 minutes or so. You can add a 1/4 cup of chicken broth to the pan to ensure the veggies cook evenly. The broth will burn off pretty fast so keep an eye on it. Just before you take the veggies out, throw the scallops back in and toss for a minute or so to reheat them. Drain pasta and place some of the scallop and veggie mixture on top. Serve with a few pieces of pan fried garlic bread, and enjoy this very light, but filling meal.
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