Ingredients:
1 lb scallops, 1-inch cubed if large
1 lb linguine
16 ounces frozen stir fry vegetables
1 medium onions, quartered thinly sliced
1 tablespoon olive oil
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon basil
1 smashed garlic cloves
1 teaspoon parsley
1 tablespoon all purpose Greek seasoning
1/2 lemons, juice of
feta cheese
Directions:
Heat large skillet, add olive oil, saute onions and garlic until just tender, add in frozen stir fry vegetables ( or you can dice yourself fresh veggies but this is a quick way) and saute until tender. (about 10 min).
Remove from pan into large bowl.
Add 2 Tbsp butter and scallops into heated pan with spices, cook until scallops are opaque (about 5 minutes).
Remove and add to bowl, cover to retain heat.
Meanwhile, have a pan of water to boil, add linguini and cook as per instructions until al dente (5-8 min).
Strain and put back into pot with Tbsp butter and palmful of feta cheese, stir until blended.
Pour into bowl with scallops and vegetable and mix together.
Squeeze lemon and then sprinkle more feta to taste, or serve on side.
Dinner takes less than 30 minutes from freezer to table and yet it tastes like you worked very hard( as per my family and guests).
*Prep time is longer to julliene vegetables if not using frozen veggies. I have done both ways, after work frozen veggies are handier.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.