Thursday, November 4, 2010

White Wine Scallop Pasta

Day 4 to be thankful. Today I'm thankful for this smiley face only a mother could love. She's always happy when I get home, and especially when she thinks she's going to get fed!

White Wine Scallop Pasta

Whole Wheat Linguini
12 large scallops
2 Tbsp. olive oil
3 Tbsp. minced garlic
1 small onion, chopped
1 cup white wine
1/4 c. fresh parsley, chopped
2 tsp. dried basil
Shredded Parmesan cheese for top

Cook pasta according to package.

Sear scallops in a medium-hot, lightly oiled skillet until slightly brown on both sides. Remove from pan. Decrease heat to medium and add olive oil and sprinkle with fresh ground pepper. Add garlic and onion, sprinkle with salt and saute for several minutes. Return scallops to the pan and add wine. Simmer until scallops until cooked through. Add parsley and basil. Salt and pepper to taste. Serve over linguini. Add Parmesan cheese to top.

Happy Thursday!!

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