from…Miss Mary’s Kitchen

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by: Mary Bentley


We recently went out of town for the weekend, and when we got home, the thoughts of fixing a big dinner just did not appeal to us. Something ‘short and sweet was in my mind as I rummaged through the freezer in search of food that fit those criteria.

I spotted a package of bay scallops and knew I could thaw them quickly. Preparation of an easy meal began to form in my mind with those tasy little morsels as the main attraction. From the refrigerator cam green onions, butter, fresh lemon and an opened bottle of Chardonnay. Spying a ripe tomato on the counter set me off to the races!

The outcome of this dish was just what we needed – a light yet filling entree that was complemented by fresh green beans and a simple tossed salad. My only other suggestion might be to add a crusty French or Italian bread to capture the remaining sauce from the dish.


Serves 2, easily multiplied

1/2 lb. small bay scallops, patted dry

2 T. olive oil, divided

2 T. white wine (I used Chardonnay)

2 T. butter, optional

1 t. basil leaves, shredded

1/2 lemon, juiced + grated peel from lemon

1 medium tomato, peeled, seeded and diced

Angel hair spaghetti, cooked, kept warm

2-3 green onions, finely sliced

Preheat oven to 350 degrees. Line a lipped sheet pan (small) with aluminum foil. Placing prepared scallops on the pan, drizzle 1 T. olive oil over, toss to completely coat the scallops. Sprinkle white wine and lemon juice over scallops (optional-dot with butter). Bake for 7-9 minutes, watching closely.

Place cooked spaghetti in a serving bowl. Ad 2 T. olive oil, diced tomato and lemon rind, tossing to combine. When scallops are done, add the contents of the baking pan to spaghetti mixture. Sprinkle green onions and basil leaves over top, toss, and serve.

GOOD FOOD…”Good for the Soul”

From Miss Mary’s Kitchen Recipes available at her blogsite –

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One Response to from…Miss Mary’s Kitchen

  1. velville

    August 21, 2012 at 1:59 pm

    As always, Miss Mary has hit the cooking button on the head.
    This looks like another good one.
    I wonder what fish would work for the recipe?