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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 285.4
  • Total Fat: 7.5 g
  • Cholesterol: 160.5 mg
  • Sodium: 475.2 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 35.6 g

View full nutritional breakdown of Shrimp and scallop Parmesan calories by ingredient
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Shrimp and scallop Parmesan

Submitted by: GARDENTEACHER

Introduction

A rich, creamy seafood blend with a hint of wine and Parmesan. Easy to make and wonderful to eat. A rich, creamy seafood blend with a hint of wine and Parmesan. Easy to make and wonderful to eat.
Number of Servings: 4

Ingredients

    1 cup fat free half and half
    1 cup sliced white mushrooms
    1/2 cup chopped onions
    1 cup fresh broccoli, cut in small florets
    1 tbsp. olive oil
    5 oz. Chardonnay wine
    12 oz. sea scallops
    12 oz. peeled and deveined shrimp, medium sized
    1 tsp. garlic powder
    1 tsp. black pepper, or to taste
    1 tbsp. cornstarch
    1 oz. of good parmesan cheese, grate after weighing

Directions

If scallops are very large, cut them in half or quarters to make cooking more uniform. Heat oil in pan on medium high heat and saute mushrooms for about 3 minutes in a large frying pan. Add onions and broccoli and cooking another 3 minutes. Add wine and bring mixture to a boil. Add scallops and shrimp to wine mixture and cook for 2 minutes. Turn heat down to medium low simmer and reduce the wine by half, about 10 minutes. Shrimp should be pink and scallops firm to touch.
While the seafood is cooking, mix the half and half and the cornstarch in a container with a lid, until thoroughly blended. Add the half and half/cornstarch mixture to the pan and stir frequently. Bring heat to medium until the sauce thickens. Reduce the heat to low, add the grated parmesan cheese and stir until melted.

Divide the mixture into four equal portions. Serve the seafood and sauce over individual servings of angel hair pasta or other pasta of your choice.

Serving Size: makes 4 servings, about 1 cup each

Number of Servings: 4

Recipe submitted by SparkPeople user GARDENTEACHER.





TAGS:  Fish |

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