“This is an old recipe from a firefighter who was a cook at one of the Seattle Fire Departments. I'm sure he's retired by now since I've had this forever. Note: This is exactly how this recipe was written. I'm putting it here for safe keeping.”
READY IN:
20mins
SERVES:
2-4
YIELD:
1 recipe pasta
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and chop vegetables, rinse scallops.
  2. Cook scallops in butter, 1 clove garlic and squeeze of lemon. Set aside chardonney when cooked.cooked.
  3. Cook onions and red pepper in butter. When tender, add mushrooms, tomato, basil, garlic, salt and pepper. When vegetables are cooked, stir in scallops.
  4. Cook pasta.
  5. Serve on bed of pasta, garnished with parsley and green onions, sprinkling on chardonney before serving.

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