A Retreat For Your Mind, Body, & Taste Buds.

Comfort food can be many things. Typically, people associate Southern food, like Fried Chicken, with Comfort food. I am typically one of those people, yet, as of late; I’ve been steering towards the healthier sides of comfort. Not because I’m “watching what I eat” or “being health conscience”. That’s just what my palette has demanded.
Tonight, I’m going to make this scrumptious little dish for my hard-working Hubby and me. It’s a no-stress, fast comfort dish that is sure to ease the ins and outs of life. I recommend a good Semolina Batard and a cold glass of Pinot Grigio to accompany this tasty retreat.


Fettuccine with Bay Scallops, Artichokes, and Sun Dried Tomatoes
1 (16-ounce) package uncooked fettuccine pasta
½ pound, Bay Scallops
4 halves, Sun Dried Tomatoes, diced
1 can, quartered Artichokes hearts
2 teaspoons orange zest
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 cup white wine
4 tablespoons butter, softened
1 cup freshly grated parmesan cheese
Salt and coarsely ground pepper to taste
2 tablespoons chopped fresh Basil

Cook pasta according to package directions: drain and return to pan to keep warm.
In a large sauce pan over medium heat, heat olive oil; add garlic and sauté approximately 1 minute or until aromatic. Add the scallops and salt and pepper to taste (about a pinch each). Sautee for roughly 2 minutes, just until scallops have become slightly browned on one side. Add the artichoke hearts, sun dried tomatoes and orange zest; sauté approximately 1-2 minutes. Add white wine and butter, cover, and simmer approximately 8 to 10 minutes or until the wine has reduced to half. Add fresh basil. Stirring until just mixed. Remove from heat.
Toss the pasta with the scallop and artichoke mix. Sprinkle with Parmesan cheese; tossing to coat evenly. Serve immediately
Makes 4 to 6 servings.