When the kids need help with homework and there is little time for marketing in a jam packed day, these scallops pulled out of the freezer (photo above are scallops from Trader Joes) make a quick fix to the quest for dinner recipes. Easy, delicious and filling, Scallops a la Diane is a great recipe by LOAR contributor Diane Bittiker to have in your back pocket. Fantastic fish recipes are a great way to feed your hungry family while mixing up the usual chicken menu.
Scallops a la Diane recipe by Diane Bittiker
1 package pasta of your choice
1 package frozen scallops (thawed and dried thoroughly)
1 tsp butter
1 15 oz. can chopped tomatoes with juice
1 cup heavy cream
1 TBSP olive oil
3 minced garlic cloves
Parmesan cheese (for garnish)
Red pepper flakes (for garnish)
Heat the tomatoes (bringing the juice just to a boil) then reduce heat to simmer and add the cream and olive oil. Simmer uncovered for no longer than 30 minutes.
Cook pasta, as per directions, draining it just before you are ready for the next step.
Sauté the scallops in one teaspoon of butter on high heat for about 30 seconds per side uncovered. (Do NOT over crowd or they will steam instead of brown.) Add the garlic the last 15 seconds.
Assemble the pasta, sauce, and scallops. Sprinkle with Parmesan cheese and red pepper flakes.
Serve with salad, crusty bread and your favorite vino!
Entertainment News / Food To Eat / Dinner Recipes by Diane Bittiker
Originally Posted November 6, 2008; with updates November 16, 2015