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Garlic Scallops With Pasta (prep. time 20 minutes. Serves two.)

1 C. Bay scallops

3 cloves garlic, rough chopped

1 Tb. olive oil

1 tsp. butter

½ C. black olives, diced

1 tsp. basil

2 tsp. oregano

salt, pepper

¼ C. clam juice

2 Tb. corn starch

1 ½ C. skim milk

Juice of ½ lemon

linguini for two servings (2 C. of rice could be substituted for the pasta to make the recipe gluten free) 

Boil salted water for the pasta or cook the rice.  In a sauté pan, heat the oil on medium high and add the butter. Add garlic, oregano and basil. When garlic just starts to soften, add scallops and clam juice. Reduce heat to low and simmer.  When the scallops are opaque, stir in corn starch, (smushing out the lumps). Stir in the milk. Salt and pepper to taste. Add lemon juice.  When the linguini is just al dente, drain and add to the scallops and toss to coat. Stir in olives. Garnish with basil or parsley.