Makes four to six servings

• 1/2 pound bay scallops
• SPG seasoning mix (equal parts salt, pepper and garlic powder)
• 1/2 cup dry white wine
• 1 ounce minced garlic
• 2 ounces roasted red peppers
• 2 tablespoons fresh squeezed lemon juice
• 1 ounce parmesan cheese
• Green onion to taste

PREPARATION: Season both sides of the scallops with SPG seasoning mix. Sear scallops in a hot pan with butter. Once seared on both sides, add white wine, minced garlic and roasted red peppers. Let sauce reduce slightly and add lemon juice. Plate and top with shredded parmesan cheese and green onion.

For more on how to catch these seaside delights, jump in the water with Carrie Honaker in New Port Richey.