Scallops in White Wine Sauce

A Black Friday Special. The day before Thanksgiving I had fixed beef. No sense in fixing poultry when the next day there would be 13 lbs of fowl on our dinner table. So for Black Friday dinner, I couldn't fix beef again, well because we just had that 2 days before, and no poultry for obvious reasons, so the only logical thing to cook is seafood. However the trick is to come up with something that a picky 3-year old would eat. Pasta!!! What toddler turns anything down with pasta in it?

I sort of just threw this dish together, because I had been out shopping since 4:30 am and well, I was NOT going out for some groceries to cook dinner. Thankfully I keep an assortment of yummy things on hand. It didn't turn out half bad.

1 lb of Argetine scallops

1 lb linguini (cooked)

1 head of fresh broccoli (stalks removed, and cut into florets)

2 shallots (finely chopped)

3 tbsp butter (divided)

1/2 tbsp olive oil

1 cup dry white wine

1 tbsp flour

6 cloves of garlic (minced)

1 tsp lemon juice

1/4 c water

1/2 cup heavy cream

garlic powder

black pepper

cayenne pepper

In a large skillet, melt 2 tbsp butter. Add shallots and garlic. Saute until tender. Then add the wine and , and bring to a boil. Reduce heat and cook, at a gentle boil and until reduced by half.

While wine is cooking, in a small skillet, heat olive oil and melt 1 tbsp butter, and saute scallops. Sprinkle with garlic powder, black pepper and cayenne pepper. Cook until done and set aside.

In a microwavable bowl, add broccoli, water and lemon juice, and microwave on high for 6 minutes until tender but crisp.

Back to the pan with the wine, add flour and stir until smooth. Stir in cream. Add scallops and broccoli, and stir to coat. Serve over pasta.

Shrimp and Scallop Fra Diavolo

What warms the body more than a hearty spicy tomato sauce? Hmmm...probably the wine that goes with it?

Italian for "Brother Devil" this daring sauce is loaded with flavors of sautted garlic, tomatoes and touch of spice to tingle the tongue.

4 tbsp olive oil

6-10 cloves of fresh garlic (minced)

2 cans diced tomatoes with jalapeno peppers

2 cans diced tomatoes

2 tsp red pepper flakes

1 lb large shrimp (peeled, devined, butterflied with tail on)

1 lb Argenintian scallops

In a large sauce pan, heat oil with 5-8 cloves of garlic over medium heat. When garlic sizzles (don't let it brown), pour in tomatoes. Add crushed red pepper and simmer stirring occasionally for 1-2 hours. In a seperated saucepan, saute shrimp and scallops in olive oil and remaining garlic and cayenne pepper to taste. Add shrimp and scallops to sauce 5-10 minutes before serving. Serve over linguini