Scallop recipe

Tender bay scallops are sauteed with garlic and lemon juice, the flavors of scampi, in this super quick and elegant main dish.
Prep Time: 10 minutes
Cook Time: 8 minutes

Ingredients:

9 oz. pkg. frozen sugar snap peas
2 Tbsp. butter
1 Tbsp. olive oil
2 cloves garlic, minced
9 oz. pkg. frozen bay scallops, thawed, patted dry
1/8 tsp. dried marjoram
1/4 tsp. salt
1/8 tsp. pepper
1 cup grape tomatoes
1 Tbsp. lemon juice
hot cooked rice


Preparation:

Cook snap peas in the microwave according to package directions. While peas are cooking, heat butter and olive oil in large skillet and add garlic. When sizzling, add scallops. Cook and stir for 3-4 minutes until scallops are opaque and tender.
Remove peas from microwave, drain, and add to skillet with seasonings.
Cook 1 minute, then add tomatoes and lemon juice.
Cook for 1-2 minutes until heated. Serve over rice.

3 servings

Shrimp and Artichoke Linguine

INGREDIENTS

1 package GF pasta noodles
2 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 1/4 cups frozen artichoke hearts
1/2 cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh parsley


DIRECTIONS
Cook pasta according to specific package directions.

While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

Shrimp and Sugar Snap Peas

30 minutes

INGREDIENTS
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil


DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.