It's been way too long since I've had this, Scallops and Linguine! Came across the Scallops at our local Kroger the other day and they looked too good to pass up. I placed a large pot of water over high heat until it was boiling and added the pasta. As always I used Ronzoni Healthy Harvest Whole Grain Pasta. I Then added some salt and cooked the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
If their not already removed, remove the mussel from the scallops then with a paper towel pat them dry and season them with Sea Salt and Pepper. Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 1 tablespoons of the I Can't Believe It's Not Butter. When butter melts into oil, add scallops. Brown scallops 2 1/2 minutes on each side, then remove from pan and cover loosely with foil to keep warm. I also had 2 slices of Healthy Life Whole Grain Bread. Scallops and Linguine a perfect pair! Topped the pasta with Kraft Shredded Parm Cheese and Parsley. Everything came out delicious. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfiat.
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