Fab Foodie Mama

I've been opting for healthier meal choices for the past few weeks and Foodie Mama is down 4 lbs! Today I made some bay scallops with a white wine and tomato sauce over whole wheat fettuccine.   It was light and crisp, with the dry wine and lemon juice.  It went very nice with a chilled  glass of Pepperwood Pinot Grigio.  This was so quick and easy.  I cooked the pasta at the same time as the scallops and sauce so everything was done at the same time. Scallops with Tomato and White Wine Sauce: 1 lb bag frozen bay scallops, thawed, and patted dry 2 T olive oil 2 cloves garlic, minced 1/2 t pepper 1/2 t salt 1/2 t oregano, dried 1/2 t basil, dried 1/2 t thyme, dried 1 14.5 oz can diced tomatoes, drained 1/2 C dry white wine 1T lemon juice 1 lb fettuccine, cooked according to package Heat olive oil in a large pan over medium high heat.  Add garlic and heat through, careful not to burn.  Add scallops and sear about 1 minute per side...