PUBLIX BAY SCALLOPS IN ALFREDO SAUCE RECIPE - (5/5)
Provided by TerrySirignano
Number Of Ingredients 4
Steps:
- Preheat saute pan on high heat for 2 minutes. Add olive oil and swirl to coat pan. Add scallops and sear (30 seconds per side). Add wine and simmer one minute. Add Alfredo sauce and lower heat to low. Simmer three to four minutes (stir occasionally). Add salt and pepper to taste.
SCALLOPS ALFREDO
From BHG Cooking for Today Stir-Fries, this is a simple and satisfying dish.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 35m
Number Of Ingredients 12
Steps:
- 1. Thaw scallops, if frozen.
- 2. Cut any large scallops in half; set aside.
- 3. For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
- 4. Set aside.
- 5. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
- 6. Preheat over medium-high heat.
- 7. Stir-fry garlic in hot oil for 15 seconds.
- 8. Add scallops to the hot wok.
- 9. Stir-fry about 2 minutes or till scallops turn opaque.
- 10. Push scallops from the center of the wok.
- 11. Stir sauce.
- 12. Add sauce to center of wok.
- 13. Cook and stir till thickened and bubbly.
- 14. Cook and stir 2 minutes more.
- 15. Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese. mg sodium, 496 mg potassium
- 16. Stir all ingredients together to coat with sauce.
- 17. Cook and stir for 1 to 2 minutes more or till heated through.
- 18. Serve immediately.
- 19. Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
- 20. Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341
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.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 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
SHRIMP AND SCALLOP ALFREDO
Make and share this Shrimp and Scallop Alfredo recipe from Food.com.
Provided by William Uncle Bill
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta for 10 - 12 minutes, el dente.
- Drain well and leave in pot to keep warm.
- Meanwhile, in a large saucepan, add olive oil, shrimp and scallops.
- Cover and cook for 5 minutes or until scallops are opaque and shrimp are pink.
- When cooked, remove scallops and shrimp and place on a side plate.
- In the same saucepan, bring cream and butter just to boil.
- Reduce heat and stir in Parmesan cheese, salt, pepper, and nutmeg.
- Add scallops, shrimp and pasta; toss well to coat.
- Transfer mixture to a large bowl and garnish with parsley sprigs.
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
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
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