Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
Sunday, January 6th, 2008Updated
Lately it seems I don’t eat as healthy as I should, but I still love this recipe from the January 2003 issue of Cooking Light. It seems so indulgent with the cream and butter, but so little is used that you don’t have to feel guilty about it. I haven’t made it in a while, [...]




