Friday, July 26, 2013

Scallop and Tomato Pasta

This easy dish was created by my father because my mother wanted a light seafood dish. I got a little bite, it was great!

Scallop and Tomato Pasta

1 pk linguine noodles
1 small package of scallops, fresh or thawed
1 pint cherry tomatoes
2 tbsp Greek Olive Oil

Cook the linguine until it is al dente and set aside.

Warm the olive oil in a saute pan to medium high heat and saute the scallops until they are almost done, about 1 minute. Halve the cherry tomatoes and add them to the pan. Saute for another minute. Add the linguine and toss. Cover and let cook for one more minute. 

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