After posting my last scallop recipe I found the end result to vary far to much for my liking or recommendation. If you don’t make it just right, it can turn out terribly wrong. That is not my idea of easy and delicious. So it was my mission to find a recipe that was easier, more reliable, and more delicious.
After trying many different variations I came up with this one myself. I have made it 5 different times and I have received 5 stars from my fabulous taste testers every time. It is creamy but lighter than an alfredo sauce. It has a refreshing lemon and garlic flavor without being overly strong. I added optional tomatoes which in my opinion kicks the recipe up a notch.
This 5 star dish is simply DEVINE!
*Update – somehow the lemon disappeared from the recipe – see highlighted below
2 tbsp flour
1/2 tsp pepper
1 cup chopped grape tomatoes
1 tbsp chopped parsley
1 (1 lb.) pkg. pasta, cooked (fettucini, spagetti, or farfalle – holds sauce nicely)
Yields approx. 4 servings