Delicious dinner, quick easy and delicious. Optional GF and Dairy Free, can substitute spinach for the arugula, and shrimp for the scallops. Serves 6.
INGREDIENTS
· 2 lb. scallops
· 1 lb. pasta/linguini
· Arugula, about 2 cups
· Grated parmesan or romano cheese, about 1/2 cup
· Salt/pepper to taste
· Butter to taste
Lemon Sauce:
· 1/2 cup olive oil
· 1/4 cup apple cider vinegar
· 1 tsp. minced garlic, or fresh grated
· Lemon juice, from 2 lemons
· 3 tsp. Lawrys Lemon Pepper
· 2 tsp.. parsley flakes, or fresh chopped
DIRECTIONS
1. Boil pasta and drain
2. In sauté pan, add dash olive oil, dash minced garlic, and scallops
3. Sauté scallops for about 5-10 minutes until white inside, not gray or lucite
4. In serving bowl, add pasta, butter to taste, romano cheese, lemon sauce, arugula
5. Add salt/pepper to taste. Add scallops
6. Lightly top with parsley flakes and grated cheese
ENJOY!
