Quixdraw Loc: x

The small town grocery I patronize has been carrying pound bags of frozen Bay Scallops, at around $7, I was dubious, but they are good and quite a deal. I always have a couple of bags in the freezer. This is a handy, lightning fast recipe. Cook up some Linguine, last five minutes, toss in half a dozen spears of cut up asparagus. Meanwhile, melt 3 TBS of butter, saute half a medium onion chopped, half a box of white mushrooms sliced, 3 cloves of minced garlic, a heaping 1/4 tsp of cumin and 1/8 tsp or more of fresh ground black pepper and a dash of sea salt. When the onion has softened, add half a pound of thawed Bay Scallops. Cook for 8-10 minutes. Drain the pasta and veg, toss with the scallop mix and top with shredded Parmegiano Reggiano. I always cook too much pasta, fortunately it is inexpensive! Note: you can sear the scallops in a separate pan, It will add a little color, but doesn't influence the flavor or texture very much.

John Lawrence

A healthy, creative and tasty recipe. Well done. Living on the coast of New England my entire life, I’ve always enjoyed and appreciated all types of shellfish. You’re fortunate to find scallops at such a low price. Shellfish prices around here have gone out of sight. A one pound bag of frozen scallops here is $14.95 and rising.

Quixdraw Loc: x

Thanks! I'll have to stock up next trip to the store.

Sylvias Loc: North Yorkshire England

Thank you very much for the recipe quixdraw, my kind of food.

Quixdraw Loc: x

Glad you liked it! I would like to add a bit of red in future, so I may experiment with some bell pepper or cherry tomatoes.

Sylvias Loc: North Yorkshire England

I will try it with the pepper.

Quixdraw Loc: x