scallops with shells in a creamy garlic cheese sauce
(2 ratings)
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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.
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For scallops with shells in a creamy garlic cheese sauce
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1/4 colive oil
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6 clovegarlic, minced
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1 lgonion, diced
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1 lgred pepper, diced
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2 lgor 3 medium zucchini, diced
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1-2 lgtomatoes or 4 plum tomatoes, diced
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2 lbsea scallops, halved or quartered
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salt and pepper, to taste
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1 jarragu roasted garlic cheese sauce or any alfredo sauce
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1 boxlarge shell pasta
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shredded parmesan cheese, for serving
How To Make scallops with shells in a creamy garlic cheese sauce
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1Cook pasta in salted water according to package instructions until al dente. Put in colander and drain.
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2While pasta is cooking, put olive oil in large dutch oven. Heat until simmering.
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3Saute onion, garlic and red pepper until just crisp / tender. Stir in zucchini and continue cooking for 3 minutes.
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4Add scallops and continue to cook until scallops are opaque, around 5 minutes.
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5Add cheese sauce and tomatoes and simmer for 10 - 15 minutes or until heated through. Add salt and pepper to taste.
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6Add 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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