SCALLOPS ALFREDO
Make and share this Scallops Alfredo recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw scallops, if frozen.
- Cut any large scallops in half; set aside.
- For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
- Set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
- Preheat over medium-high heat.
- Stir-fry garlic in hot oil for 15 seconds.
- Add scallops to the hot wok.
- Stir-fry about 2 minutes or till scallops turn opaque.
- Push scallops from the center of the wok.
- Stir sauce.
- Add sauce to center of wok.
- Cook and stir till thickened and bubbly.
- Cook and stir 2 minutes more.
- Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
- Stir all ingredients together to coat with sauce.
- Cook and stir for 1 to 2 minutes more or till heated through.
- Serve immediately.
- Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
- Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.
Nutrition Facts : Calories 412.4, Fat 18, SaturatedFat 8.7, Cholesterol 101.4, Sodium 378.6, Carbohydrate 35.2, Fiber 0.7, Sugar 1.5, Protein 27.2
SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)
Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.
Provided by nbrock_85
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
- Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 4.9 g, Cholesterol 202.9 mg, Fat 61.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 38.3 g, Sodium 454.8 mg, Sugar 0.6 g
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
NEW YEAR SPINACH FETTUCCINE WITH SCALLOPS
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
- In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
- In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
Nutrition Facts : Calories 614.1 calories, Carbohydrate 57.3 g, Cholesterol 28.1 mg, Fat 27.3 g, Fiber 5.6 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 956.1 mg, Sugar 5.3 g
SCALLOPS AND SPINACH OVER PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
- Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
- Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
DEB'S SCALLOPS FLORENTINE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
- Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
- In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
- Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
- Bake in preheated oven for 15 minutes, or until browned and bubbly.
Nutrition Facts : Calories 376 calories, Carbohydrate 11.5 g, Cholesterol 112.5 mg, Fat 26.6 g, Fiber 2.1 g, Protein 23.4 g, SaturatedFat 16 g, Sodium 970.8 mg, Sugar 1 g
PARMESAN SCALLOPS WITH SPINACH ALFREDO
Make and share this Parmesan Scallops With Spinach Alfredo recipe from Food.com.
Provided by chris_tam
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare sauce mix according to package directions using the fat free milk. Coat Dutch oven with cooking spray. Place over medium high heat until hot.
- Add mushrooms and saute for 5 minutes. Add spinach and saute until slightly wilted. Remove from heat and stir in Alfredo sauce.
- Combine cheese and Italian seasoning in a bowl. Dredge scallops to pan cooking spray side down cook 3 minutes. Spray top side of scallops with cooking spray turn them over and cook 2 minutes. Top spinach mixture with scallops and serve.
TRIPLE SCALLOP DELIGHT WITH CREAMED SPINACH
Just imagine the wonderful taste of Sea Scallops made three different ways. Then placed on a bed of Creamy Spinach and sprinkled with grated carrots! This dish is pleasing to-the-eye and also not a very hard recipe to make either.
Provided by SkipperSy
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a food processor chop up the baby spinach into small leaves (do not puree) and set aside.
- Combine the nutmeg, Parmesan cheese, jalapeño peppers and set aside.
- Put in a small dish the chopped up onions and set aside.
- On a flat plate put in 2 tablespoons flour and set aside.
- On another flat plate put in the bread crumbs, add and mix in the oregano and basil, set aside.
- In a small cup put in the beaten egg and set aside.
- COOKING THE SCALLOPS:.
- Heat 1 tablespoon margarine/butter & 1 tablespoon olive oil in a frying pan, dredge four scallops in the flour, then dip into the beaten egg, then into the bread crumbs and place in the frying pan, cook on one side until brown, turn and cook the second side (do not overcook); set aside on a big plate.
- Place 1 tablespoon of margarine/butter, 1 tablespoon olive oil and garlic in the same frying pan, add four scallops and fry on one side, turn over, add 1 tablespoon lemon juice, cook on one side until brown, turn and cook the second side (do not overcook); set aside on the big plate.
- Place bacon strips in the same frying pan, cook until almost done (do not over cook), then set aside. In the same frying pan add four scallops and fry on one side until brown, turn and cook the second side (do not overcook), next wrap the four scallops with the bacon strips (using toothpicks); set aside on the big plate.
- COOKING THE CREAMED SPINACH:.
- In a pot add 2 tablespoons margarine/butter and 1 tablespoon olive oil, add 2 tablespoons flour and whisk until smooth, add the heavy cream and half & half cream a small amount at a time (whisking) until you have a smooth consistency.
- Next add the reserved nutmeg, Parmesan cheese, jalapeño peppers, 1 tablespoon lemon juice and stir.
- Next add the spinach, stir and then remove immediately from the heat, add the red onions, salt & pepper to taste, and set aside.
- Finally step is to add some creamed spinach to individual plates, add one each of the three types of scallops on top, sprinkle with some grated carrots, add a little lemon juice on scallops and place lemon wedges on the side, heat the plate in a microwave oven for about 30 seconds just to warm up. Serve and enjoy!
- NOTE: You can also add some cooked Russet or Yukon seasoned potatoes on the plate as well.
Nutrition Facts : Calories 623, Fat 45.5, SaturatedFat 20.1, Cholesterol 177.3, Sodium 604.2, Carbohydrate 28.4, Fiber 5, Sugar 1.9, Protein 30.4
SEA SCALLOPS WITH SPINACH AND ORANGES
These scallops are so tasty served with spinach and oranges. The recipe is courtesy of the Harvard Street Grill.
Provided by Barb G.
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix finely chopped shallots and garlic set aside.
- Segment oranges and place segments in a small mixing bowl; add the thin strips of basil to the orange segments, add 1/2 of the finely chopped shallots & garlic to the orange segments; add 1-ounce of olive oil & cracked pepper,Gently Mix; set aside( this can be made early but most be at room temperature to serve).
- Place TWO saute pans on medium-high heat; season scallops with salt and pepper; divide the remaining olive oil into the TWO preheated pans: In one pan, add butter,Add reserved garlic and shallots, Quickly stir for 10 to 15 SECONDS and Add spinach; saute 20 to 30 seconds; remove from heat and season.
- In the other pan, Add the seasoned Scallops, sear for about 1 to 2 minutes, Flip over scallops and sear other side for about 1 to 2 minutes; remove from heat (do-not over cook). The center will look slightly translucent when cooked properly.
- Place sauteed spinach in center of plate, arrange scallops and oranges around the spinach, Serve.
SCALLOPS AND SPINACH WITH PARMESAN SAUCE
Delicious! The spinach wilts as the sauce is drizzled over. The hot/cold mix makes a nice texture. Changed to our tastes from B H & G.
Provided by Derf2440
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Divide spinach among four individual plates.
- Arrange tomatoes on top of spinach, set aside.
- Arrange scallops on the unheated rack of a broiler pan, set aside.
- Melt butter or margarine in a small saucepan, stir in garlic and pepper.
- Remove from heat.
- Brush half of the butter mixture on scallops.
- Broil scallops 4 inches from heat for 8 minutes or till opaque, turning once.
- It desired, for easier turning, thread scallops on metal skewers before broiling.
- Meanwhile, return saucepan to heat, whisk flour into remaining butter mixture.
- Add half and half or light cream and cheese, cook and stir till thickened and bubbly.
- Cook and stir for 1 minute more.
- Arrange scallops on top of tomatoes and spinach on plates, drizzle with sauce.
- Serve at once.
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