Best Parmesan Scallops With Spinach Alfredo Recipes

SCALLOPS ALFREDO

Scallops Alfredo image

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

Ingredients

12 ounces sea scallops
1 1/3 cups light cream or 1 1/3 cups milk
3 tablespoons parsley, snipped
1 tablespoon cornstarch
1/4 teaspoon pepper
1 tablespoon cooking oil
3 garlic cloves, minced
6 ounces spinach fettuccine or 6 ounces fettuccine, cooked and drained
1 large tomatoes, cut into wedges
1/2 cup parmesan cheese, shredded
parmesan cheese (optional)
parsley sprig (optional)

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

SCALLOPS AND SPINACH OVER PASTA

Scallops and Spinach over Pasta image

This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

Provided by Kim Robichaud

Categories Seafood Shellfish Scallops

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup water
garlic powder to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

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

SCALLOPS AND SPINACH WITH PARMESAN SAUCE

Scallops and Spinach With Parmesan Sauce image

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

Ingredients

6 cups spinach
4 small tomatoes (cut into chunks or wedges) or 4 small yellow tomatoes (cut into chunks or wedges)
1 lb large scallop
3 tablespoons butter or 3 tablespoons margarine
2 garlic cloves, smashed
1/4 teaspoon cayenne pepper
1 tablespoon all-purpose flour
3/4 cup half-and-half or 3/4 cup light cream
1/3 cup grated parmesan cheese

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.

SEAFOOD FETTUCCINE

Seafood Fettuccine image

This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe.

Provided by LAQ1013

Categories Seafood Shellfish Scallops

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dry fettuccine noodles
1 ½ tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch

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.
Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g

SCALLOPS ALFREDO

Scallops Alfredo image

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

Ingredients

12 oz sea scallops, fresh or frozen
1 1/3 c half and half, or light cream or milk
3 Tbsp snipped parsley
1 Tbsp cornstarch
1/4 tsp pepper
1 Tbsp cooking oil
3 clove garlic, minced
6 oz spinach fettucine, or plain fettuccine, cooked and drained
1 large tomato, cut into wedges
1/2 c finely shredded parmesan cheese
finely shredded parmesan cheese for garnish, optional
parsley sprigs, optional

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