5oz Sea Scallops
1/8t Cajun Seasoning
¼ Cup Red Bell Pepper (cut in 1/4 inch pieces)
¼ Cup Zucchini (cut in 1/4 inch pieces)
¼ Cup Mushrooms (cut in 1/4 inch pieces)
1/8 Cup Roma Tomatoes (peeled, seeded, diced)
1T Scallions (chopped)
1 Clove Garlic (chopped)
1/8t White Pepper
1t Worcestershire Sauce
2T Parmesan Cheese
6oz Spinach Linguine (cooked, cooled)
1. In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly sauté in butter until firm to touch (about 4 minutes).
2. Add vegetables and sauté another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly.
3. Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.