- Linguine with Scallops and Capers (see recipe below)
- Watercress with Blue Cheese
- Lemon Peas
- Raspberry Pinwheels
Seafood doesn't have to be saved for a special occasion: Linguine with Scallops and Capers is ready in just 30 minutes. Adding Watercress with Blue Cheese, Lemon Peas, and Raspberry Pinwheels makes this seafood dinner special. The dairy aisle is the place to shop for this quick dinner: It's where you pick up the blue cheese, butter for the peas, and the pastry for the pinwheels.
Linguine with Scallops and Capers
Watercress with Blue Cheese
Trim, rinse, and dry watercress. Dress with vinaigrette dressing and top with crumbled blue cheese.
Cook frozen peas according to package directions, toss with butter, and top with a pinch of grated fresh lemon rind. Be sure to use just the yellow rind -- the white underneath is bitter.
Heat oven to 375 degrees F. Roll out a refrigerated piecrust. Spread with 2 Tbs. raspberry preserves, then cut into 16 wedges like a pizza. Roll up and bake for 25 minutes on a foil-lined cookie sheet.