We all need a pasta dish around that is quick to prepare and cook. This is a light and refreshing dish for summer.

Serves: 4 (Serving Size 2 cups)

Ingredients:

• 8 oz. linguine


• 2 Tbsps. chopped fresh parsley


• 2 tsps. grated lemon peel


• ½ tsp. fresh ground pepper


• 1 Tbsp. Extra Virgin olive oil


• ¼ cup chicken stock or canned low-salt broth


• ¼ cup dry white wine


• 2 Tbsps. fresh lemon juice


• 12 oz. bay scallops, rinsed


• ¼ cup grated parmesan cheese (optional)

Instructions:

1. Cook linguine in a large pot of boiling water until just tender but still al denté. Drain well.


2. Transfer to a large serving bowl and add, parsley, lemon peel, pepper and 1 tsp. of the oil and toss to coat.


3. Rinse scallops and pat dry.


4. In a medium-sized nonstick skillet, heat remaining 1 tsp. oil and add scallops, turning frequently. Cook for 1 minute. Add chicken stock, white wine, and lemon juice to pan. Cook for an additional 2 minutes or so until scallops are done.


5. Pour scallops and cooking liquid into linguine. Toss well. Sprinkle with cheese and serve.