1 12 oz package Tomato Basil Garlic Fettuccini (Rossi Brand) from The Tasteful Olive

1 lb scallops

Creole seasoning (enough to coat)

6 cloves garlic, minced

1 9oz bag Asian greens or spinach

2 T medium intensity extra virgin olive oil from The Tasteful Olive

Sea salt and pepper, to taste

fresh shaved parmesan cheese

4 Roma tomatoes, quartered



1. Boil and blanche Asian greens, then saute in olive oil and garlic. Set aside.

2. Saute tomatoes; add greens to pan.

3. Coat scallops in Creole seasoning and with another pan, stir fry the blackened scallops.

4. When done, add tomato mixture and cook on very low heat, just enough to warm.

5. Cook pasta according to directions.

6. Drain pasta, toss with Olive oil.

7. Place scallops and mixture on top of pasta.

8. Sprinkle with cheese, salt and pepper. (serves 4)

      recipe from ROSSI PASTA COMPANY