Penne alla Tapanade with Scallops

Thirty second chef assumptions:

1. You have frozen meat or seafood.

2. You go to an acceptable grocery store and buy high quality fresh and frozen produce, acceptable dairy products, naturally nested eggs, and as much locally produced food as possible given your circumstances.

3. You avoid the majority of processed durable foods found in the center aisles of the grocery store (except where good foundations of nutrition are found in accordance with exceptionally well-flavored products, especially sundries, naturally preserved items, and estate produced liquids).

4. You are interested in cooking and possess common sense (therefore you most likely already read and follow detailed recipes even though you already basically know how to cook).


Penne alla Tapanade with Scallops:
-you could add in as many servings of vegetables as your diet requires.
-other proteins and pasta shapes can be substituted.
-tomato sauce can be substituted for other sauces, but is considered the best dietary choice.

Start with cooked penne pasta - molto al dente, cooked in salty water, drained and tossed with Extra V Olive Oil.

Nearly equal to the weight of the cooked pasta, puree your acceptable tomato sauce with black olives, roasted garlic, and raw or roasted mushrooms (or smoked, or other vegetables).

Marinate some scallops with white wine or other vinegar (or wine or other acceptable flavorful liquid), preferably while the scallops are thawing in the fridge overnight.

Bake the pasta after mixing with sauce, any pesto you have on hand, Feta or other acceptable cheese (on top), and maybe some more pesto.

Right before pasta is served (preferably with acceptable bread and salad):
With high heat and a bit of butter or other acceptable fat, cook the scallops and 1/4 cup liquid (the marinade with the scallop's own juices) until the liquid is evaporates - just as the liquid evaporates, add a little more liquid (any acceptable including marinade, milk, or even cream or cream cheese) and continue cooking over medium heat until scallops are done: note - the timing and temperatures of this process are dependent on the size of the scallops and their state of thaw, so in order to facilitate proper cooking, large scallops need generally lower heat and relatively smaller diameter pans, and small scallops need generally higher heat and relatively larger diameter pans.

Feel free to add more pesto and vegetables, or cheese if you need more cheese to survive.

ps - avoid work, especially in regards to making a living, as it is bad for your health; take the example of recreational jogging versus running for fear of your life: which is more hazardous to your health?