Real Recipes From Real Home Cooks ®

scallops with shells in a creamy garlic cheese sauce

(2 ratings)
Recipe by
Linda Knowles
Bristol, RI

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.

(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

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

How To Make scallops with shells in a creamy garlic cheese sauce

  • 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.

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