TGIF: Searin' Some Scallops
Posted September 21, 2012 at 3:00 pm
by Danae DeShazer« back to blog main page
Fish Friday is my favorite day of the week.
Delectable eats don't have to leave you in the kitchen for hours on end. Seafood, like shrimp and scallops only take minutes (literally) to cook, and can be a gourmet addition to salads, pastas, and sandwiches.
With scallops, I have to admit I'm just getting to know the difference between bay, sea, and diver (It has to do with my upbringing, I promise). Lucky for us, Lotsa Lobster carries fresh Sea Scallops straight from Maine. So, how can you resist pan-searing them and tossing them in this mouth-watering linguine dish? That's right. It's irresistable.
- 1/4 cup pine nuts
- 1 box (16 oz) linguine
- 6 tablespoons of the best EVOO you can afford (extra virgin olive oil)
- 1 1/2 pounds sea scallops
- 1/2 cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
- 6 cloves garlic, minced
- 6 tablespoons chopped fresh parsley
- Scant 1/2 teaspoon dried red-pepper flakes
Pick up your fresh Maine scallops from Lotsa Lobster New England Seafood Market at 8780 S. Tamiami Trail in Sarasota, FL. Call ahead at (941) 918-CLAW
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