Scallops Alfredo

1
Vicki Butts (lazyme)

By
@lazyme5909

From BHG Cooking for Today Stir-Fries, this is a simple and satisfying dish.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 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

How to Make Scallops Alfredo

Step-by-Step

  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

Printable Recipe Card

About Scallops Alfredo

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American




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