Linda Knowles Recipe

Scallops with Shells in a Creamy Garlic Cheese Sauce

By Linda Knowles Brie


Recipe Rating:
 2 Ratings
Serves:
8
Prep Time:
Cook Time:

Linda's Story

I made this one night with what I had on the boat. I always get compliments and requests for the recipe! It is really easy. Enjoy!!

You could substitute shrimp, crab meat or chicken for the scallops. If you don't have zucchini, use broccoli or peas. This is a very forgiving recipe.

Ingredients

1/4 c
olive oil
6 clove
garlic, minced
1 large
onion, diced
1 large
red pepper, diced
2 large
or 3 medium zucchini, diced
1-2 large
tomatoes or 4 plum tomatoes, diced
2 lb
sea scallops, halved or quartered
salt and pepper, to taste
1 jar(s)
ragu roasted garlic cheese sauce or any alfredo sauce
1 box
large shell pasta
shredded parmesan cheese, for serving
Kitchen Crew

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Directions Step-By-Step

1
Cook pasta in salted water according to package instructions until al dente. Put in colander and drain.
2
While pasta is cooking, put olive oil in large dutch oven. Heat until simmering.
3
Saute onion, garlic and red pepper until just crisp / tender. Stir in zucchini and continue cooking for 3 minutes.
4
Add scallops and continue to cook until scallops are opaque, around 5 minutes.
5
Add cheese sauce and tomatoes and simmer for 10 - 15 minutes or until heated through. Add salt and pepper to taste.
6
Add just enough shells so it is still saucy. Use leftover shells for a salad or other use. Serve and pass Parmesan cheese to sprinkle on top.

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy