It's the end of National Seafood Month so what better seafood to end with than my favorite, sea scallops! They are a healthy source of lean protein that is rich in iron, which aids in strengthening the immune system, calcium, needed to strengthen bones and help muscle function, as well as providing high levels of Vitamin B12, magnesium, phosphorous, zinc and selenium. I just happened to have some huge sea scallops in my freezer and my basil is going great guns on my patio so combining these seemed like a no-brainer. The dish goes together very quickly so it is ideal for those busy weeknights when you have to fit dinner in-between carting the kids all over town. Hope you enjoy this quick and savory dish along with a nice glass of white wine. Basil Stuffed Scallops Ingredients: 1/4-1/2 lb. pasta, cooked (try quinoa pasta for a gluten free option) 4 pcs bacon, cooked & crumbled 3/4 lb. sea scallops (about 9 scallops) salt & pepper to taste 9 fresh basil leaves 2 Tablespoons olive oil 1 teaspoon minced garlic or 2 cloves 3 Tablespoons lemon or lime juice 1/4 cup dry white wine or chicken broth 2 Tablespoons Parmesan

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