Scallops over Pasta Recipe

Scallops over Pasta Recipe

Linguine or Spaghetti
Garlic (as many as you want)
3/4 – 1 lb. scallops
1 – 1 1/2 cups of white wine
1 pc. whole onion (purple, sweet or Spanish)
Flour (Wondra or any fine flour for use in sauces)
1/2 cup of milk
Seasonings (Mrs. Dash seasoning blend, pepper)

Bring to a boil a pot of salty water then add in oil to prevent the noodles to stick to one another. Saut� the onions on a big skillet until they turn translucent then add in garlic.Continue cooking until the onions become browned lightly.

Water should have boiled by now.

Add pasta in the pot and cook until al dente. Skillet should be deglazed using the half a cup of the wine. Next, add in scallops and cook for around 1 min. then add in milk and the remainder of the wine.

Cook it for a couple more minutes just until it bubbles. Drain off the pasta at this point. Add the flour to cooking scallop mix as a thickener for sauce but be careful to not add much.

Season well then pour sauce on top of the cooked pasta. Sprinkle shredded cheese on top and serve it with salad greens or garlicky bread.