Best Skallops Alfredo Recipes

SEAFOOD FETTUCCINE

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.

PARMESAN SCALLOPS WITH SPINACH ALFREDO

Steps:

• Prepare sauce mix according to package directions using the fat free milk. Coat Dutch oven with cooking spray. Place over medium high heat until hot.
• Add mushrooms and saute for 5 minutes. Add spinach and saute until slightly wilted. Remove from heat and stir in Alfredo sauce.
• Combine cheese and Italian seasoning in a bowl. Dredge scallops to pan cooking spray side down cook 3 minutes. Spray top side of scallops with cooking spray turn them over and cook 2 minutes. Top spinach mixture with scallops and serve.

SCALLOPS ALFREDO

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

FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS

Steps:

• Warm oil in a large heavy saucepan over medium heat.
• Add garlic and cook 30 seconds, stirring.
• Pat scallops dry with paper towel.
• Add shrimp, scallops, salt, and pepper to skillet and cook 5 minutes, stirring often.
• Remove from heat.
• Cook pasta according to package directions.
• Reserve 1/4 cup cooking water and drain pasta.
• Melt butter in a large saucepan over low heat.
• Add cooked pasta and toss with butter to coat.
• Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
• Using tongs, transfer pasta to 4 serving plates.
• Pile shrimp and scallops atop pasta and garnish with parsley.

SEAFOOD FETTUCCINE ALFREDO

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.

SHRIMP AND SCALLOP ALFREDO

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.

BACON ALFREDO SCALLOPS AND FETTUCCINI

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.