Scallops & Tortellini with Mushrooms and Tomatoes

This is very quick and easy, if you are buying your tortellini.  Dinner in about 30 minutes

Ingredients

• 2 packages of tortellini (I used cheese for this one)

• 2 lb scallops

• 2 cups sliced mushroom

• 2 cups fresh spinach

• 2 cups cherry tomatoes halved

• 1 small onion chopped

• ½ cup sun dried tomatoes.

• ½ cup Fresh Basil

• 1 T Italian seasoning

• 3 T minced garlic

• ¼ t red pepper flakes

• 2 t B&G

• 2 T B&Gerk

• ½ cup olive oil

Marinate scallops in a drizzle of olive oil and B&Gerk

In your pasta pot, cook the tortellini for ~2 minutes to an al dente state.  Remove from the water and set aside in an oiled bowl (otherwise they will stick).  Dump the water if you haven’t already.

In the now empty pasta pot, and olive oil, Italian seasoning, red pepper flakes, and garlic. Brown garlic on medium heat.  This also infuses the oil.

Add onions and mushrooms, sauté them.

In a large fry pan on high heat, with olive oil to coat the bottom, cook the scallops. Set them to the side when done

To the pasta pot, add tomatoes, sundried tomatoes. Simmer for ~3 minutes.  Taste it. Add B&G to make the flavors pop.

Mix in the tortellini, scallops, and spinach.  Heat until the spinach is wilted.

Mix in the basil and serve!