Scallop Scampi with Arugula Salad

Italian dish number two is one of my favorites. I love making one pot meals- this one kind of fits the description. I especially love the arugula salad on top. I happen to have some arugula pesto but you can use regular basil pesto instead…

• 1 pound scallops, cleaned and dried
• 2 tablespoons extra virgin olive oil
• 5 to 6 garlic cloves, mashed
• ½ cup white wine
• 1 cup diced tomatoes
• ½ pound pasta cooked al dente
• ½ cup saved pasta water

Heat a wide frying pan with the olive oil. Brown the scallops on both sides for a minute and keep aside. Add the garlic and sauté on medium heat. Add the white wine and tomatoes. Mix well and scrape any brown bits off the pan surface. Add the pasta and pasta water. Mix well and add the scallops. Cook for another minute and check for seasonings.

Arugula Salad

• 2 cups arugula, cleaned
• 2 tablespoons left over arugula pesto
• Juice of half lemon
• Salt

Place the arugula leaves in a medium bowl. Add the pesto, lemon juice and salt. Toss well and serve small mounds right on top of pasta.