My Meals are on Wheels

Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread

Today’s Menu: Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread

Started the morning off with a cup of Bigelow Decaf Green Tea. The high humidity has finally moved out of our area. Sunny and 79 degrees out. I headed out early to Meijer, I needed a few items for Dinner tonight. One item I needed was Fresh Sea Scallops. I was told that Meijer was no longer carrying Fresh Scallops, only frozen. So I left there and headed for Kroger. Kroger had Fresh Sea and Bay Scallops, so I bought some of Both. Anymore Kroger is better stocked than Meijer! Back home I got the cart out and cleaned around the yard and flower beds. For Dinner tonight I prepared Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread.

For the Linguine I used Barilla Whole Grain Linguine. To prepare it I got a medium sized pot and added water to fill just over 1/2 of it. Added Salt and brought it to a boil. When it was a rolling boil Added the Linguine. Boiled for 8 minutes and removed it from the heat and seasoned it again with a bit of Sea Salt and some dried Oregano.

As I said, I purchased the Sea Scallops at Kroger earlier. I washed the Scallops and had them in a Hefty Zip Bag in the fridge. As my Linguine was cooking I prepared the Scallops. The Scallops were in a plastic bag and added to a bowl. I then added a 1/4 cup of McCormick Lemon Butter Dill Sauce to the bowl and stirred until the Scallops were coated. I’ve used the Dill sauce before and really love the flavor it gives Seafood, especially good on Orange Roughy and Grouper.

I got a medium size skillet and sprayed it with Pam Cooking Spray and added a i/2 tablespoon of Extra Light Olive Oil to it, heated it on medium low heat. Removed the Scallops and shook off the excess Sauce and added them to the heated skillet. Cooked them for 2 minutes and flipped them over and cooked another 2 minutes. They came out beautiful, it was tough not to eat them coming out of the skillet!

To serve the Dish, in a bowl I made a bed of the just cooked Linguine. Sprinkled some Sea Salt and Grated Parmesan Cheese to the   Linguine. Then I added those Delicious Scallops to top it off! Oh what  Dish! The  Linguine was so good and the Sweet Meat taste of the Scallops, the perfect match! I had also baked a loaf of Garlic Bread, great with any meal! For Dessert/Snack later a Jello Sugar Free Dark Cherry Jello.

Barilla® Whole Grain Linguine
Barilla® Whole Grain Linguine is made with one simple ingredient, whole grain durum wheat flour, and is an excellent source of fiber. This whole grain pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.

PERFECT FOR …
Linguine is made from long, flat strands of pasta, but is thin and narrow. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy. Barilla Whole Grain Linguine cooks up perfectly al dente every time, delivering the delicious taste and texture you expect in every bite.
https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-linguine

Sea Scallops
Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide