Shelly's Recipe

CAPE COD PASTA WITH SCALLOPS

Category: Pasta - Seafood

5 oz sea scallops
1/8 tsp Cajun seasoning
1 tbsp butter
1/4 cup red bell pepper, cut in 1/4 inch pieces
1/4 cup zucchini, cut in 1/4 inch pieces
1/4 cup mushrooms, cut in 1/4 inch pieces
1/8 cup plum tomatoes, peeled, seeded, diced
1 tbsp scallions, chopped
1 clove garlic, chopped
1/8 tsp white pepper
Pinch salt
1 tsp Worcestershire sauce
2 tbsp Parmesan cheese
6 oz spinach linguine, cooked, cooled

In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly saute in butter until firm to touch (about 4 minutes). Add vegetables and saute another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly. Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.

Note: Vegetables will remain crispy and can be sauteed separately ahead of time if a softer vegetable is desired.