Pasta with Bay Scallops

Often times the best flavours come from simple ingredients. Although Pasta with Bay Scallops may sound like something pulled off of an Italian restaurant dinner menu, in truth this dish is simple and tasty and makes your kitchen smell like a tried and true local Italian eatery. The real key to this recipe is to use good quality ingredients.

Good Bay Scallops have a soft fleshy texture and a mild smell. They are a very good source of B12 and Omega 3s and because of their delicate flavor they often appeal to those who are not big fans of seafood. Fresh parsley added at the end offers that last flavor boost to this great dish. In this recipe I have chosen to use rice pasta but feel free to substitute with your family favourite.

Pasta with Bay Scallops

1 1/2 Cups Bay Scallops
Juice of 1/2 Lemon
1 TBSP Butter
4 Cloves of Garlic
1/4 Cup White Wine
1/4 Cup Fresh Parsley
Salt & Pepper
300g Rice Pasta

•Wash and season scallops with salt, pepper and lemon juice.
•Begin cooking pasta.
•Add oil and butter to pan. When butter is melted add crushed garlic and cook until softened.
•Add scallops
•Add white wine
•Sauté until scallops are cooked.
•Toss cooked pasta in to scallops
•Add fresh parsley

Serves 4

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