This dish of butter-sautéed scallops with herbed linguini Alfredo makes an elegant dinner for two.

Archer Farms Seared Patagonian Scallops
with Herbed Linguini Alfredo

8 ounces linguini (from a 16-ounce package)
8 ounces Archer Farms wild-caught Patagonian scallops, thawed (from a 16-ounce package)
2 teaspoons butter
1/2 cup prepared Alfredo sauce (from a 12.3-ounce jar)
2 tablespoons dry white wine
2 tablespoons garlic and herb cheese spread
1 tablespoon chopped Italian flat leaf parsley

1. Cook and drain linguini as directed on package.
2. Meanwhile, blot scallops with paper towels. Heat butter in large skillet over medium-high heat until foamy. Add scallops to skillet, not touching, in single layer.
3. Cook one minute or until well browned; gently toss to turn. Cook an additional minute or until just opaque. Stir in remaining ingredients except parsley. Heat just until hot.
4. Spoon scallops and sauce over pasta in serving dishes. Sprinkle with parsley.

Makes 2 servings.

Recipe provided courtesy of Target and SuperTarget; through ARAcontent.