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• 1 1/2 lbs Antarctic Scallops
• 1 lb Penne, cooked following package instructions
• 3/4 cup New Orleans Style Seafood Baste
• 1 cup Cream
• 1 cup Green onion, chopped
• 1/4 cup Parsley, chopped
• pinch A pinch of kosher salt and several grinds of black pepper
• for garnish Parmesan or Asiago cheese, shredded, for garnish

• In a large mixing bowl, combine Seafood Baste with scallops and toss until all scallops are evenly coated.
• Place large sauté pan over high heat. When pan is hot, add scallop mixture and spread evenly on the pan bottom.
• Sauté for 2 minutes, toss, add remaining ingredients and continue to sauté for an additional 2 to 3 minutes. Take care to NOT over cook.
• Serve over hot Penne pasta and garnish with Parmesan or Asiago cheese with a small Caesar Salad, crusty French bread.