SCALLOPS ALFREDO

Scallops Alfredo image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 35m

Number Of Ingredients 12

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