NATURESWEET
Grape Tomatoes with
Penne and Scallops
12 ounces penne pasta
2 tablespoons olive oil
3 cups thinly sliced mushrooms
2 garlic cloves, minced
1 pound NatureSweet grape tomatoes
1 pound bay scallops
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon red pepper flakes
1/4 cup coarsely chopped fresh basil
Parsley sprigs
1. Cook pasta until al dente in a large pot of boiling water, stirring
occasionally. Drain.
2. Heat oil in a skillet over medium heat. Add mushrooms, garlic and
12 ounces tomatoes. Sauté for 5 minutes.
3. Add scallops and sauté for another 2 minutes, or until just cooked
through. Season with salt and pepper.
4. Remove from heat; add red pepper flakes, basil and pasta to the
skillet and toss.
5. Cut remaining tomatoes in half. Garnish each serving with tomatoes
and parsley sprigs. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
PHILLIPS
Lemon Caper Crab Cakes
4 tablespoons butter, divided
2 tablespoons minced yellow onion
2 large eggs
2 tablespoons lemon juice
1 tablespoon capers, drained
2 tablespoons mayonnaise
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
2/3 cup plain bread crumbs, lightly toasted
1 pound Phillips Crab Meat
1. Melt 2 tablespoons butter in a medium sauté pan over medium heat.
Cook onion until soft; set aside to cool.
2. In a medium bowl, beat eggs until frothy. Stir in cooked onion, lemon
juice, capers, mayonnaise, garlic powder, lemon pepper seasoning,
Worcestershire sauce and salt until well blended. Fold in bread crumbs,
then crab.
3. Form 8 round cakes, using approximately 1/2 cup of mixture for each.
4. Heat remaining butter in a sauté pan over medium-low heat.
Cook crab cakes until golden brown, about 2-3 minutes per side.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
