By James Friend Dickerson
Thanks to Jason, a commercial fisherman we knew, we enjoyed some sea scallops at Kamp Karen. For dinner, we cooked the scallops with fresh asparagus, vegetables and a little pasta. With the addition of a side salad, it was a tasty meal. It’s easy, so try this yummy pasta dish for dinner sometime.
To begin, I chopped a link of Italian sausage to sauté with chopped onion, garlic, green pepper, fresh ground black pepper and Greek herbs. After the sausage browned, a chopped tomato joined the mix.
As the tomatoes cooked down, chopped fresh asparagus entered the pan and as the asparagus began to become tender, we added partially cooked wholewheat pasta and covered the dish to simmer.
Next, we added sea scallops and tossed to coat with the vegetables, herbs and sausage while mixing with the pasta.
Once the vegetables coated the scallops, we covered and simmered until the scallops cooked to a delicious tender treat.
This is a great meal full of fresh flavor and one that does not take long to cook nor use many pans, making for easy cleanup. Give it a try and vary as you your tastes dictate. You might want to add some pealed and deveined shrimp or other vegetables.
Scallops
1 T olive oil
1 Link Italian sausage
1 chopped onion
1 clove garlic
1 green pepper
1 Chopped tomato
Fresh ground black pepper
Greek herbs.
Fresh Asparagus
Pasta of choice