Broiled Scallops with Bowtie Pasta, Mushrooms, and Peas

Ingredients

• 2 tablespoons butter
• Aluminum foil
• 1 (24-oz) package frozen sea scallops, thawed and drained
• ¼ cup white wine
• 2 teaspoons lemon juice
• 1 teaspoon seasoned salt

Steps

1. Place oven rack 6 inches from broiler, then preheat on broil. Place butter in small microwave-safe bowl and microwave on HIGH for 15–20 seconds or until melted.
2. Line baking sheet with foil. Spread a small amount of butter on foil to lightly grease bottom. Pat scallops dry; place on foil in single layer, but do not spread apart (wash hands).
3. Pour melted butter, wine, and lemon juice over scallops; sprinkle with seasoned salt. Broil 10–12 minutes or until opaque and golden. Serve.

Ingredients

• 8 oz bowtie pasta
• 1 tablespoon butter
• 4 oz presliced baby portabella mushrooms (rinsed)
• 1 (8.5-oz) can green peas (drained)
• 1 (15-oz) container refrigerated light Alfredo sauce

Steps

1. Fill large saucepot ½ full of water. Cover and bring to a boil on high for pasta. Stir pasta into boiling water; boil 9–10 minutes, stirring occasionally, or until tender.
2. Drain pasta; return empty pot to stove. Reduce to medium. Place butter in pot; swirl to coat. Add mushrooms and peas; cook 2–3 minutes, stirring occasionally, until mushrooms begin to soften.
3. Stir in Alfredo sauce and pasta; cook 1–2 minutes, stirring occasionally, or until thoroughly heated. Serve.