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
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
SEAFOOD FETTUCCINE ALFREDO
I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.
Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g 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
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
SCALLOPS ALFREDO
When Georgia Stott of New Glarus, Wisconsin went back to school while still working full-time, fast-fixing recipes became a "necessity of life," she recalls. Here, the self-described "hard-core recipe addict" shares a speedy seafood supper. TIP: "Try substituting other seafood or herbs to suit your tastes," she suggests.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the scallops, mushrooms and onions in butter for 4-6 minutes or until scallops are firm and opaque. Stir in Alfredo sauce. Cover and cook for 2-3 minutes or until heated through. Serve with pasta.
Nutrition Facts : Calories 220 calories, Fat 16g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 999mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
BACON ALFREDO SCALLOPS AND FETTUCCINI
Scallops in a creamy Alfredo sauce and served with pasta. Given to me by a friend of mine about a year ago. Since then, I make this at least every couple of weeks because everybody loves it so much.
Provided by Peg 4
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Start boiling the pasta.
- Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
- Add the garlic, wine, and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
- Toss the fettuccine with the scallops and sauce and you're done.
Nutrition Facts : Calories 434.4, Fat 22.1, SaturatedFat 7, Cholesterol 105.9, Sodium 745.4, Carbohydrate 6.9, Sugar 0.3, Protein 43.5
SCALLOPS IN PASTRY WITH LOBSTER SAUCE
This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews.
Provided by Trish Clifton Wiltshire
Categories Lobster Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
- Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
- Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
- Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.
Nutrition Facts : Calories 1162.7 calories, Carbohydrate 61.3 g, Cholesterol 258.9 mg, Fat 76.4 g, Fiber 3.8 g, Protein 56.3 g, SaturatedFat 34.9 g, Sodium 1493.7 mg, Sugar 0.9 g
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