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Good morning! This is in response to Angie in Ohio's request for a recipe for Sea Scallops. This is really funny, as I just made dinner two nights ago w/ Bay Scallops. I am sure my recipe will also work for Sea Scallops--I think the main difference is the size, with Bay Scallops being smaller than Sea Scallops. I found this one day while shipping in my local Publix Supermarket. They do a demonstration daily from 4 - 7 pm on easy meals. So, the recipe is to be credited to Publix:

Scallops in Creamy Basil Sauce
(Publix Apron Meals)

Scallops
Ingredients:
2 tablespoons olive oil
2 teaspoons basil pesto
1/2 teaspoon roasted garlic
*1 lb sea scallops (thawed, if needed)
1 cup Alfredo sauce
8 ounces angel hair pasta

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil, pesto, and garlic in pan. (Pan should sizzle.) Stir in scallops; cook 3–5 minutes, stirring often, or just until they turn milky white (or opaque) and firm. Be careful not to overcook.
3. Stir in Alfredo sauce. Reduce to low; simmer 2 minutes or until sauce is thoroughly heated. Remove from heat and let stand until ready to serve.
4. Stir pasta into boiling water. Boil 3 minutes, stirring occasionally, or until tender.
5. Drain pasta thoroughly. Serve scallops and sauce over pasta.

*I used 1 1/2 pounds of Bay Scallops and a 16 oz jar of prepared Alfredo Sauce.

I served this with spinach sautéed in olive oil and seasoned salt.
Tina

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