A simple and very delicious coastal favorite. You can, of course, pick up some frozen scallops at your local market but, if you happen to be in the Panama City area and are inclined you might try some fresh scallops you gather yourself in St. Andrews Bay.

Cooking time is around 35 minutes and it should feed about 6 people if you add some extras like a fresh salad and bread.

So here is what you need:

Mediterranean Scallops

• 12 ounces of scallops
• 1/4 cup white wine
• 1/4 cup Scampi sauce (you can find this at many markets such as Bruno's or Publix)
• 1/4 teaspoon pepper
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt
• 3 tablespoons Extra-Virgin Olive Oil (divided)
• 2 plum tomatoes
• 2 small zucchini
• 2 medium yellow squash

• 2 tablesppons Extra-Virgin Olive Oil
• 1 1/2 cup water
• 1/4 cup white wine
• 1 small red bell pepper
• 4 ounces sliced baby portabella mushrooms
• 1 14 ounce can quartered artichoke hearts
• 1 4.6 ounce Pasta Roni Natures Way Olive Oil and Italian Herb
• 3 tablespoons grated parmesan cheese

Using Pasta Ingredients - 

• preheat broiler this is for the scallops and we'll get to it in a minute)
• Preheat large saute pan on medium heat for 2 to 3 minutes.
• Cut pepper in half and remove seeds and membranes. Cut pepper into thin strips.
• Place oil in pan and swirl to coat. Add peppers and mushrooms - cook 2 to 3 minutes or until vegetables begin to soften, stirring often.
• Stir in artichoke, water, wine and contents of seasoning packet (from pasta mix). Bring to a boil.
• When the liquid begins to boil stir in the pasta, cover and reduce to medium/low heat. Cook 8 to 12 minutes or until pasta is tender. Sprinkle with cheese and serve.

• Remove ends from squash and zucchini then cut into 1/4inch thick slices (1 1/2 cups each). Cut tomatoes into 1/4 inch long slices then place all in a medium bowl. Add wine, 2 tablespoons of the olive oi, italian seasoning, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and toss until blended. Arrange vegetables in a 13 x 9 baking pan and pour remaining oil mixture over vegetables.
• In second medium bowl combine scallops, remaining 1 teaspoon of olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and stir until evenly coated. Arrange scallops on top of vegetables. Broil for 8 to 10 minutes or just until scallops are opaque and firm, beginning to brown on top.
• Remove from oven pour on scampi sauce and toss to coat vegetables and scallops.

Nutritional Info (per 1/6 serving)

Scallops:

180 calories
8g Fat
40mg Chol
310mg Sodium
7g Carbs
1g Fiber
19g Protein

Pasta:

170 calories
7g Fat
5mg Chol
460mg Sodium
21g Carbs
2g Fiber
6g Protein