FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS
Is there such a thing as too much deliciousness all on one plate? We put the question to the test with this Fettuccine Alfredo with Scallops and Peas.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
- Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
- Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.
Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 27 g
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
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
SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS
Steps:
- Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
- While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
- Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
FETTUCCINE WITH BAY SCALLOPS IN CREAM SAUCE
A recipe on my list to try soon. Two favorites scallops and pasta. What I like about this recipe is that it doesn't call for wine.
Provided by Barb in WNY
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
- Reduce heat to very low.
- Whisk in butter.
- Season with salt and pepper and cayenne pepper; add chives.
- Set aside and keep warm.
- Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
- Remove scallops from steamer and set aside.
- Meanwhile, cook pasta until al dente. Drain; return to pan.
- Add warm lemon-chive sauce and scallops; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 268.6, Fat 6, SaturatedFat 2.9, Cholesterol 74.2, Sodium 228.8, Carbohydrate 36.6, Fiber 0.2, Sugar 1.2, Protein 16.4
CARBONARA WITH PAN SEARED SCALLOPS
Perfectly seared scallops served with a quick and simple carbonara pasta.
Provided by Laureen King
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Pasta Carbonara
- Start cooking pasta in large stainless steel pot.
- In small bowl mix together cream, egg yolks and 3/4 of cheese.
- In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
- Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
- When pasta is finished cooking, drain well, then add to skillet of bacon.
- Toss well, then transfer to large bowl.
- Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
- Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.
- Perfect Pan Seared Scallops
- Blot scallops with paper towel to remove any water. Salt and pepper.
- Heat large non-stick frying pan, add 2 tablespoons olive oil.
- Make sure frying pan is hot before adding scallops but not smoking.
- Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
- Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
- Turn to sear other side. (about 1-3 more minutes)
- Add 2 tablespoons of butter to pan now.
- Spoon the melted butter over the scallops as the other side finishes cooking.
- Transfer to paper towel covered plate.
- Keep warm in oven, if making in batches.
Nutrition Facts : Calories 878 kcal, Carbohydrate 80 g, Protein 35 g, Fat 45 g, SaturatedFat 20 g, Cholesterol 202 mg, Sodium 917 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SCALLOPS AND CREAMY PEA FETTUCCINE
Steps:
- Bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
- Season the scallops salt.
- Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate.
- Pour the clam juice into the skillet.
- Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes.
- Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
- Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 64.4 g, Cholesterol 74.3 mg, Fat 13.7 g, Fiber 11.1 g, Protein 45.7 g, SaturatedFat 4.9 g, Sodium 1011.7 mg, Sugar 6.4 g
SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE
This sounds really good. From the Alaska Seafood Marketing Institute. ETA: I finally made this and liked it. I made 2 appetizer servings, then discovered that my grandson doesn't like scallops, lol. I thought that the first serving I made was a tad bland. So took my grandson's portion and played with it a little bit. I added some gruyere cheese, a little fresh tarragon and a dash of nutmeg and really liked these additions.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté mushroom in butter about 1 minute.
- Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
- Add cream sauce; bring to simmer and cook 1 minute.
- Arrange well-drained noodles on serving plate and top with creamed scallops.
- Garnish with cheese and parsley.
- Cream Sauce:
- Sauté shallots and garlic in butter until transparent.
- Deglaze pan with vermouth.
- Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
- Add lemon juice and season to taste with salt and pepper.
- Serve over fettuccini.
Nutrition Facts : Calories 661, Fat 69, SaturatedFat 43, Cholesterol 251.8, Sodium 172.5, Carbohydrate 6.8, Fiber 0.1, Sugar 0.4, Protein 5.6
CREAMY FETTUCCINE WITH SCALLOPS AND PEAS
Creamy Fettuccine with Scallops and Peas - the tender, sweet scallops go so well with the sweet peas and it all comes together with a delicious cream sauce.
Provided by Joanie Zisk
Categories Main Dish
Time 25m
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Drain and set aside.
- Rinse the scallops under cold running water. Pat dry.
- Heat a large saucepan on medium high heat for 1-2 minutes. Add the butter and olive oil and heat. Place the scallops in the pan in a single layer and let sear for 2-4 minutes, until they are browned on the bottom. Using tongs, carefully turn the scallops over and sear the other side until browned, 2-4 minutes.
- Remove the scallops from the pan and set aside.
- TO MAKE THE SAUCE:
- Whisk the heavy cream, lemon juice, salt and pepper in a medium saucepan heated on medium high heat. Bring to a boil, reduce heat and continue stirring until sauce is thickened, about 2 minutes. Stir in one cup of the parmesan cheese.
- Put the cooked fettuccine in a large bowl. Add the peas and pour in the sauce. Mix well. Gently fold in the scallops and the remaining cup of parmesan cheese.
CREAMY GARLIC SCALLOPS
Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!
Provided by Karina
Categories Dinner
Time 10m
Number Of Ingredients 9
Steps:
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
- Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving
LINGUINI WITH SAUTéED SCALLOPS AND PEAS
Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad, and this delicious Scallop and Grapefruit Salad, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.
- Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.
- Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
- Meanwhile while the pasta is cooking, season the scallops with salt and pepper.
- In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes.
- Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
- by viewing them from the side). Be careful not to overcook or they will become tough.
- Serve over pasta.
Nutrition Facts : ServingSize 1 cup pasta + 3 scallops, Calories 374 kcal, Carbohydrate 56 g, Protein 27 g, Fat 6.5 g, Cholesterol 40 mg, Sodium 261 mg, Fiber 9 g, Sugar 8 g
More about "scallops and creamy pea fettuccine food"
ONE-POT CREAMY FETTUCCINE + PEAS + KING OYSTER …
From simple-veganista.com
4.5/5 (4)Total Time 30 minsCategory EntreeCalories 434 per serving
- Gently wash and dry the mushrooms. Slice into about 1/2 inch pieces. Heat oil over medium heat in a 4 qt. pan or pot (pref. wide bottomed so the dry noodles can lay flat), add mushrooms and cook until golden on each side, about 6 – 8 minutes total. After cooking a few minutes, add about 2 tablespoons of water to the pan, repeat as needed when water has evaporated. This will help keep them moist looking. You may also like to season them with a splash of coconut amino’s, low sodium tamari or pinch of salt when adding the water. Once done, reserve mushrooms on a small plate until later.
- In a small blender, place the cashews, almond milk, lemon juice and pinch of salt, process until creamy. Add 1 tablespoon milk at a time as needed to thin. Set aside.
- In same pot, heat remaining oil over medium heat, add garlic and red pepper flakes, saute for about 1 minute, or until garlic is golden in color. Add broth and fettuccine, bring to a boil, cover, reduce heat to a semi-rigorous rolling boil and cook, stirring occasionally for about 13 – 14 minutes (if using different pasta, cooking times with vary so check the package directions for cooking times). About 4 minutes before pasta is done, add the peas and continue to cook. A little broth left at the end of cooking is ok (about 1/4 cup), it will add to the creaminess when the cream is added. If more than 1/4 cup, keep cooking to reduce the liquids. Once done, add the juice of 1 lemon, heavy cream, mushrooms, salt and fresh cracked pepper to taste, stir to combine. Serve warm.
- Place pasta in individual bowls, top with chopped parsley, a little fresh cracked pepper and enjoy!
CREAMY SCALLOP & PEA FETTUCCINE RECIPE - EATINGWELL
From eatingwell.com
5/5 (6)Total Time 40 minsCategory Healthy Scallop RecipesCalories 413 per serving
- Bring a large pot of water to a boil. Cook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain.
- Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Add clam juice to the pan. Whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt in a medium bowl until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.
FETTUCCINE WITH SCALLOPS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category EntreesCuisine AmericanTotal Time 30 mins
- While the water comes to a boil, pat the scallops thoroughly dry with paper towels. If the scallops have a tough little rectangular portion on the side that’s uncharacteristically dense and hard, trim and discard it.
- Heat 1 tablespoon oil in a sauté pan over medium-high heat. Let the oil get very hot but not smoking. Add the scallops and sear on both sides, turning once, until almost cooked through. Remove the scallops from the skillet but keep the skillet on the stove.
- Turn the heat beneath the skillet down to medium-low and add the remaining 2 tablespoons oil to the pan along with the minced shallots. Cook, stirring, until the shallots are softened and tender but do not let them brown, 2 to 4 minutes.
CREAMY GARLIC SCALLOPS WITH PASTA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.1/5 (39)Total Time 20 minsCategory Main CourseCalories 740 per serving
- Arrange the scallops in the frying pan, and leave to fry undisturbed on each side for 3-4 minutes, or until lightly brown on the outside.
SEARED SCALLOPS WITH CREAMY FETTUCCINE AND PEAS - WILLIAMS ...
From blog.williams-sonoma.com
Estimated Reading Time 2 mins
SEARED SCALLOPS WITH CREAMY FETTUCCINE AND PEAS | …
From williams-sonoma.com
Servings 4-6Total Time 40 mins
SCALLOP FETTUCCINE AND SUGAR SNAP PEAS - MANN'S FRESH ...
From veggiesmadeeasy.com
Servings 4Total Time 1 hrEstimated Reading Time 50 secsCalories 410 per serving
10 BEST SEA SCALLOP WITH PASTA RECIPES - YUMMLY
From yummly.com
CREAMY SCALLOP AND PEA FETTUCCINE | COOKING WITH GINGER
From cookingginger.com
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE ...
From forkinthekitchen.com
Ratings 16Calories 759 per servingCategory Dinner
- Cook pasta just under al dente according to package directions. Be sure to reserve approximately 1/2 - 1 cup pasta water. While pasta cooks, begin making the sauce and let the scallops come to room temperature.
- Add 3 TBSP butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired. Stir in flour until combined completely and cook for an additional minute, continuing to stir so it doesn't burn. Stir in milk and vegetable stock until combined and bring to a low simmer.
- Pat scallops dry and generously coat with salt and pepper on the tops and bottoms. As the sauce finishes cooking, heat a smaller stainless steel skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.
LEMON, SCALLOP AND PEA PASTA RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (20)Category DinnerServings 2Total Time 25 mins
- Add the linguine to a large pan of boiling salted water and cook for 10-12 minutes or until al dente.
- Put a medium nonstick frying pan on the hob to preheat. Pat the scallops dry with kitchen paper then toss with ½ tablespoon of the oil. Add the scallops to the pan and fry for 2 minutes over a high heat until cooked through and tinged golden. Season lightly and remove to a plate.
- Add ½ tablespoon of oil to the same pan, along with the garlic and chilli; cook just until fragrant. Stir in the frozen peas, mint and about 100ml of boiling water from the pasta pan. Cook for 2-3 minutes until the liquid has evaporated, shaking the pan. Roughly crush the peas with a veg masher and season.
- Reserve a cup of the starchy pasta cooking water. Put the spinach leaves in a colander then tip in the linguine to drain – the hot water will wilt the spinach. Tip the linguine and spinach back into the pan and add ½ tablespoon of olive oil, the capers (if using), lemon zest and juice, plus the scallops and plenty of freshly ground black pepper. Toss to combine, adding about 4 tablespoons of the starchy pasta water to help bring everything together and coat the pasta.
CREAMY WHITE WINE SCALLOPS PASTA - BUSY COOKS
From busycooks.net
Reviews 2Servings 4Cuisine AmericanCategory Main Course
- Meanwhile, thoroughly dry the scallops with paper towels. (This is important to achieve beautiful seared crust!)
- When the pasta water comes to a boil, add pasta and cook it al dante according to package directions.
SEARED SCALLOP PASTA WITH CREAMY BACON SAUCE - SPRINKLES ...
From sprinklesandsprouts.com
4.6/5 (27)Total Time 20 minsCategory MainCalories 761 per serving
- Place a skillet over a medium flame, add the oil and cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon from the pan, leaving the bacon grease behind.
- Add the chopped onion to the skillet and cook over a medium heat until softened. Add in the garlic and fry gently for 30 seconds before pouring in the white wine (or stock). Cook until the liquid has reduced by half.
7 BEST SEAFOOD FETTUCCINE RECIPES - PASTA.COM
From pasta.com
- Fettuccine with Shrimp and Green Peas (Pasta e Piselli Recipe) Fettuccine with shrimp and peas (pasta e piselli) is a perfect dish with a light and delicate taste.
- Seafood Fettuccine. If you are looking for a simple entree that only uses one skillet, then you’re in the right place. First, boil your fettuccine for about 8 minutes and drain it.
- Cajun Shrimp Fettuccine. For anyone in the mood for something spicy, this recipe will be calling your name. It is ideal for serving on a busy weeknight since it can be ready in just half an hour.
- Creamy Shrimp Alfredo. Talk about comfort food; this dinner tastes so good that you won’t be able to put your fork down. The author says if you don’t have fettuccine noodles, penne will also work.
- Shrimp Fettuccine Alfredo. This recipe takes a slightly different approach to create the alfredo sauce. You will use whole milk, corn starch, and parmesan cheese for the creamy base.
- Seared Scallop and Pancetta Fettuccine. If you want a healthy dose of vegetables without cooking a side dish, this is a great recipe to follow. It includes roasted red onions and carrots as well as some baby spinach.
- Fettuccine Alfredo with Lobster Tails. Lobster lovers will be drooling over this fettuccine dish. It is so rich and decadent and will leave you feeling satisfied every time.
- Salmon and Spinach Fettuccine. This unique version of seafood fettuccine is colorful and tasty. The recipe says to make the sauce by melting the butter, then stir in milk followed by all-purpose flour to thicken it.
PIN ON FOOD: SEAFOOD - PINTEREST
From pinterest.com
3.2/5 (6)Total Time 40 minsEstimated Reading Time 40 secs
EASY SCALLOPS ALFREDO RECIPE
From mashed.com
5/5 (20)Calories 990 per servingCategory Dinner, Main Course, Lunch
RECIPE—CREAMY LEMON PASTA WITH SEARED SCALLOPS AND PEAS
From divadicucina.com
Estimated Reading Time 2 mins
SCALLOPS WITH CREAMY PEAS - RICARDO CUISINE
From ricardocuisine.com
5/5 (13)Total Time 25 minsCategory AppetizersCalories 266 per serving
CREAMY FETTUCCINE WITH SCALLOPS AND PEAS | RECIPE | PORK ...
From pinterest.com
Servings 4Total Time 25 mins
PEA PESTO PASTA WITH SEARED SCALLOPS | OLIVE & MANGO
From oliveandmango.com
Servings 4Category Mains
MINI SCALLOP & PEA CREAMY FETTUCCINE - BIG BEAR'S WIFE
From bigbearswife.com
Estimated Reading Time 2 mins
RECIPE FOR BAKED SCALLOP AND SUMMER PEA PASTA | ALMANAC.COM
From almanac.com
WORLD COMMON SIDE DISHES: SCALLOPS AND CREAMY PEA FETTUCCINE
From bestsidedishes.blogspot.com
SCALLOPS AND PASTA PEAS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAMY SCALLOP & PEA FETTUCCINE RECIPE
From crecipe.com
BEST COOKING CHEESE RECIPES: SCALLOPS AND CREAMY PEA ...
From worldbestcheeserecipes.blogspot.com
FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS RECIPES
From tfrecipes.com
SCALLOPS AND FETTUCCINE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
SCALLOPS AND CREAMY PEA FETTUCCINE RECIPE
From crecipe.com
BEST CHEESE BLOG: SCALLOPS AND CREAMY PEA FETTUCCINE
From cheesecookbook.blogspot.com
SCALLOPS AND CREAMY PEA FETTUCCINE RECIPES
From tfrecipes.com
CREAMY FETTUCCINE WITH SCALLOPS AND PEAS | RECIPE | BBC ...
From pinterest.ca
FETTUCCINE RECIPES - CLASSIC, SIMPLE, ALFREDO | TASTE OF HOME
ACE FIT | CREAMY SCALLOP & PEA FETTUCCINE
From acefitness.org
BEST LOW CHOLESTROL FOOD BLOG: SCALLOPS AND CREAMY PEA ...
From healthycook1.blogspot.com
RECIPES FOR CREAMY SCALLOP & PEA FETTUCCINE WITH GROCERY ...
From saymmm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love