Lemon Bay Scallops

I haven't finished Operation Clean Out the Freezer because life has been getting in the way.  We've been out and about too much with soccer, church (senior stuff), prom, and dentist appointments.  Hopefully I'll be posting again on Monday with something new and wonderful made from those forgotten bits that were sitting in my freezer. :) 

We were shopping at Kroger this afternoon and Ashe asked if we could have scallops for lunch. Having broken the cardinal rule of grocery shopping - shopping on an empty stomach - it sounded like a great idea to me! This recipe was on the back of the bag of scallops and we thought we'd give it a try since it looked simple and tasty.

Lemon Bay Scallops

Ingredients

• 1 12-oz package frozen bay scallops, thawed
• Juice from 1 lemon
• 1 Tbsp. white wine
• 2 Tbsp. (1/4 stick) cold butter, chopped into pieces
• 1 tomato, chopped
• 3 Tbs Basil leaves, chopped
• Salt and pepper to taste
• 1/2 package spaghetti, cooked

Directions

Preheat oven to 350. Thaw scallops and pat dry with a paper towel. Place scallops on foil. Sprinkle on lemon, butter, wine, salt, and pepper. Bake until scallops are opaque white on the inside (approx. 7-9 min.). Toss with tomatoes and basil and serve over spaghetti.

It wasn't anything to jump out at you, but I think that's the point of scallops.  Better to taste the full flavor of the scallops.  Both Ashe and I liked it, but I don't think it would work for the rest of the family.  Maybe with a cream sauce?