Scallop Pasta
2-3 lbs. fresh bay scallops
2 jars of marinated artichoke hearts
1 can of palm hearts
1 red pepper sliced
1 green pepper sliced
1 tbs. minced garlic
1 stick butter
2 lbs. pasta
1/4 tsp. parsley
1/4 cup scallions
1 pint half and half
salt, pepper, Cajun spice to taste
Cook pasta, drain and set aside. In saucepan, saute butter, garlic, onion, and peppers until desired tenderness. Add artichoke hearts and palm hearts and cook until heated. Add scallops and cook for one minute. Do not overcook scallops. To pasta, add sauteed vegetables and scallops. Heat on medium heat and add half and half. Sauce will thicken. Serve in large bowl and sprinkle with extra scallions and parsley.