Recipe: Scallops with Liguinie in White Wine Sauce

Anytime we serve seafood it feels like a very special meal when, in fact, it's one of the easiest and quickest foods to prepare.  You never have to add a bunch of ingredients or cook it for long for it to taste great.  It readily absorbs the flavours of the dish and pairs well with almost anything. 

My fridge was bursting with veggies from my CSA (green pepper and tomatoes used in this recipe) and I needed a quick meal to prepare.  I had 45 minutes until my husband arrived home and needed something hearty, healthy, and fast!  I had nothing defrosted or planned.  It was over 100 degrees outside and turning the oven on wasn't an option.  Didn't I feel like an accomplished woman when I served up this meal in no time flat!

This special recipe came on the back of the package of frozen scallops.  At the moment, I don't follow any seafood buying guides, but intend to soon.  I do look at where the seafood comes from and, if given a choice, buy as local as possible.  Being in a small town in the midwest my choices are very limited.  With better meal planning and trips to stores that offer better options, like Whole Foods, I'll be able to make better choices.  Baby steps people. ;o)

SCALLOPS WITH LIGUINIE IN WHITE WINE SAUCE
from Aqua Star Bay Scallops

2 Tbsp. olive oil
3 cloves garlic, minced
1 medium onion, thinly sliced
1/2 medium green bell pepper, chopped
1 (28oz) can Italian tomatoes, peeled, chopped & drained
(I chopped 3.5 cups of tomatoes instead - about 4)
 1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. crushed hot red pepper
1 cup dry red or white wine
1 lb. Bay Scallops
1 lb. cooked linguine
2 Tbsp. chopped fresh parsley

Heat oil in large saucepan over medium heat.  Add garlic, onion, and bell pepper and saute until tender. 

Stir in tomatoes, oregano, salt and hot pepper.  Add wine and simmer for 8-10 minutes, stir frequently. 

Add bay scallops, stir occasionally, and cook until scallops are opaque throughout (this only takes a few minutes!).  Serve over cooked linguine.  Garnish with chopped parsley.

Printable Recipe

Enjoy!

1973, Four Winds Press

This book is from our local library.

It reminds me so much of Nova Scotia that it makes my heart ache.