Our third recipe (but second meal) from Cooking Light was a seafood dish. I’m crazy about seafood, and scallops in particular, and we were quite pleased with the results!
This is a pasta centered on seared scallops with roasted tomatoes. We used bay scallops instead of sea scallops, as they are a little less expensive, but the taste was still great! The bread on the side is one of our favorites, a simple multigrain bread from Giant Eagle. And of course, this dish was perfect with a nice white wine!