with steamed spinach and a grating of Parrano cheese
cooking in the skillet with butter and garlic
One thawed package of Trader Joes Frozen Sea Scallops (or a dozen fresh if you can get them)
tablespoon of minced garlic
3 tblspns butter
Trader Joes Spinach Chive Linguine
Pat dry the scallops on a paper towel, reserving the liquid they came in.
Melt butter over high, add garlic, brown slightly turn to medium
add scallops and cook over medium heat turning carefully as they cook.
This is a slow caramelizing process that takes probably about 10 min.
When done, add the reserved liquid and turn to low
Cook linguine, drain and rinse. Toss with a little olive oil
Steam spinach in bag as per directions
Serve everything, sprinkle with fresh lemon juice, salt if desired, and grated Parrano cheese.
(6 each for two people, or four each for three people)