• Mary Ann



1 Lemon


1 Roma Tomato

2 Cloves of Garlic

Publix Premium Patagonian Scallops, in Roasted Garlic Cream Sauce (in the frozen seafood section)

Linguine Pasta

2oz Cream Cheese

Chicken Stock Concentrate (or 1/4 cup chicken broth)

1/2 cup Shredded Parmesan


Vegetable Oil

Salt & Pepper


Bring a large pot of salted water to a boil.

Peel and finely chop garlic

Dice roma tomato

Zest and quarter lemon

Finely chop scallions

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, Reserve ½ cup pasta cooking water, then drain.

Add 1 TBSP butter and garlic to pan; cook until fragrant, 30 seconds. Add tomato and season with salt and pepper. Cook, stirring, until just softened, 2-3 minutes.

Add scallops and cook, stirring occasionally, until sauce is melted and scallops cooked through, 4 minutes or so.

Stir in cream cheese, stock concentrate, and ¼ cup plain water (if no stock concentrate, use 1/4 cup chicken broth)

Add half the Parmesan (save the rest for serving); stir until thoroughly combined. Remove pan from heat. Season sauce with salt and pepper.

Add pasta, lemon zest, half the scallions, and a squeeze of lemon juice. Toss, adding splashes of reserved pasta cooking water as necessary, until pasta is thoroughly coated in sauce, 1-2 minutes. Season with salt and pepper.

Divide pasta between bowls and top with remaining scallions and Parmesan. Serve with remaining lemon wedges on the side.

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