Ingredients

• 1 ½ lb sea scallops
• 2 tablespoons all-purpose flour
• 2 tablespoons seafood seasoning blend
• Large zip-top bag
• 2 tablespoons canola oil
• 1 tablespoon minced garlic
• 1 lb roast, steak, and pizza topper vegetables (sliced fresh mushrooms, onions, and bell peppers)
• 12 oz spinach (or regular) fettuccine pasta
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons cream sherry
• ½ cup heavy whipping cream

Steps

1. Bring water to a boil for pasta. Thaw scallops, if needed. Place flour and seafood seasoning in bag; seal and shake to mix.
2. Preheat large sauté pan on medium-high 2–3 minutes. Drain scallops and pat dry, then add to bag (wash hands), seal, and shake to coat. Place oil and garlic in pan. Add scallops and vegetables; cook 2 minutes without stirring. Meanwhile, cook pasta following package instructions.
3. Drain tomatoes, then add to pan with scallops. Cover and cook 2–3 minutes, stirring occasionally. Add sherry and whipping cream; cook uncovered 3–4 minutes, stirring occasionally, until slightly thickened. Serve scallops and sauce over pasta.

Ingredients

• 9 oz fresh spinach
• ½ cup grape tomatoes
• ½ cup matchstick carrots
• ¼ cup shelled sunflower seeds
• 2 tablespoons cooked bacon pieces
• 2 tablespoons shredded Parmesan cheese
• ¼ cup Asiago Caesar salad dressing

Steps

1. Place all ingredients (except dressing) in salad bowl.
2. Add dressing and toss to coat. Serve.