Fresh Herbed Whole Wheat Pasta, scallops, & Broccoli

What you need:

1/2 pound of whole wheat pasta
12 jumbo sea scallops
4 tbs olive oil
1 lemon
1 tsp paprika
4 cloves of garlic-pressed
1 bunch fresh parsley chopped
sea salt to taste
pepper to taste

Prepare thawed scallops by blotting any moisture from them with a paper towel. Season with paprika, sea salt, and pepper.

As pasta is cooking (don't over cook, al dente shouldn't take longer than 8 minutes at a boil in most cases), heat skillet with 1 tbs of olive oil. As skillet begins to get hot, turn burner down to a medium heat. Place the scallops in the pan and cook each side about 3 minutes depending on size. Scallop should be opaque when cut into. A raw scallop's flesh will resemble raw chicken.

I like to steam my broccoli in a double boiler just until it is tender enough to eat but still has some "bite" to it. I do not like mushy broccoli! Squeeze a little lemon juice on this veggie for a good flavor.

After you remove the scallops from the pan, I squeeze just a little lemon on them. I then use the same pan to heat the remainder of my olive oil and garlic. Once the garlic is sauteed, I pour this mixture over the cooked pasta.

Serve! Serves about 4 portions. (Photo shows me stealing 2 extra scallops)