This is a BHG recipe that I just had to share. Scallop and Spinach lovers will go wild! This makes a lovely warm weather dinner with a loaf of bread and glass of wine.

Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

prep: 8 minutes . cook: 12 minutes 1 pound sea scallops 1 teaspoon chili powder 1/2 teaspoon salt 4 teaspoon black pepper 1 tablespoon light butter, divided ooking spray 1/4 cup water 1/2 jalapeno pepper, seeded and minced 2 tablespoons lime juice 2 tablespoons minced fresh cilantro 1. Sprinkle both

Pan Seared Scallops, Corn And Tomatoes 1 lb sea scallops 3/4 teaspoon salt 1/2 teaspoon dried thyme 1 slice turkey bacon -- chopped 1 tbsp olive oil 2 scallions -- sliced thin 1 1/2 cup fresh corn -- about 2 ears 1 1/2 cup cherry tomatoes -- halved Remove tough muscle from side of each scallop if

Disney Recipe - Pan-Seared Scallops with Lemongrass-Curry Broth ... Disney Recipe - German Potato Salad - Magic Kingdom ...

« Cajun Style Ground Beef and Cabbage | Main | Cream Cheese Brownies » June 19, 2006 Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe Source: Cooking Light magazine 2 servings (serving size: about 3/4 cup pasta