BAY SCALLOPS WRAPPED IN BREADCRUMBS ATOP GREEN PEAS & MUSHROOMS WITH OREGANO – GARLIC – PARSLEY IN WHITE WINE SAUCE / FRESH FRUIT SALAD WITH STRAWBERRIES – ORANGE SLICES – BANANA IN MAYONNAISE SAUCE / PASTA WITH CAULIFLOWER FLORETS & RAISINS IN MARINARA SAUCE SEASONED WITH GARLIC – PARSLEY – CAYENNE

–bay scallops (half a package, thawed from frozen)

–plain breadcrumbs

–green peas

–mushrooms (fresh, baby bellas, 5 or 6, quartered)

–oregano & parsley (fresh if possible)

–garlic powder

–strawberries (4 or 5, sliced, fresh)

–orange (1, fresh)

–banana (1, fresh)

–mayonnaise

–penne pasta (one-half cup dried)

–cauliflower (fresh, florets only)

–golden raisins (fresh, one-third cup)

–marinara sauce (Italian spaghetti sauce, bottled)

–cayenne pepper (optional)

–salt and pepper

–olive oil

1 – Wash and peel 1 orange; separate into segments; and then cut once horizontally.  Add to mixing bowl.  Peel and slice 1 banana and add to the bowl.  Wash 4 or 5 fresh strawberries, slice, and add to the bowl.  Stir together 1 tablespoon of mayonnaise and a little water.  Then pour this sauce on the fruit.  Stir gently.  Refrigerate until time for dinner.

2 – Place one-half cup of dried pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Cut off cauliflower florets from one-half head of cauliflower.  Place in a covered baking dish.  Add one-third cup of golden raisins.  Spoon 6 to 8 tablespoons of marinara sauce into the dish.  Season with olive oil.  Microwave on high for 5 minutes.  When finished, add the drained pasta to this dish.  Recover.  Just before dinner, stir together the pasta with the cauliflower and raisins.

5 – Place the thawed scallops from one-half package in a plastic bag.  Rinse well, and then drain well.  Season with salt, pepper, and olive oil.  Pour plain breadcrumbs into the plastic bag, and shake well.  Set aside.

6 – Place one-half package of frozen green peas in a covered baking dish with a little white wine.  Season with salt, pepper, oregano, parsley, garlic powder, and olive oil.  Wash 5 or 6 baby bella mushrooms, quarter them, and add to the green peas.  Microwave on high for 4 minutes.  Then add the bay scallops atop the peas and mushrooms.  Microwave on high for 3 minutes.

7 – Serve the pasta as a first course, the scallops as a second, and the fruit as a third.

–pasta and scallops adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; fruit original.

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