Garlic Scallops (in a light basil alfredo sauce over pasta)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 oz BAY scallops16oz box of Cellentani Pasta2/3 jar of light alfredo sauce 4 oz white wine3 tbs olive oil1 tbs of light butter1 tbs dried basil (fresh is best but dry works!)4-6 cloves of fresh minced garlic (your taste)2 tsp oreganodash salt and pepper
Cook pasta- box instruction
Heat up alfredo sauce
Stir in most of alfredo sauce with pasta (leave a couple tbs to stir in with scallops.
Heat up Oil and Butter- crush/mince garlic and pan sear in the oil
Cook (drained!) scallops in oil, butter and garlic until no longer translucent
Sprinkle with basil, oregano, salt & pepper and pour 4oz of white wine on tip- let sit in the warm pan for a few minutes, then stir in 2 tbs of alfredo sauce
Plate pasta and top with scallops, then top with Romano/ Parmesan cheese
Serving Size: 4oz of scallops and 1/2 cup pasta
Number of Servings: 8
Recipe submitted by SparkPeople user AMYRENEE1967.
Heat up alfredo sauce
Stir in most of alfredo sauce with pasta (leave a couple tbs to stir in with scallops.
Heat up Oil and Butter- crush/mince garlic and pan sear in the oil
Cook (drained!) scallops in oil, butter and garlic until no longer translucent
Sprinkle with basil, oregano, salt & pepper and pour 4oz of white wine on tip- let sit in the warm pan for a few minutes, then stir in 2 tbs of alfredo sauce
Plate pasta and top with scallops, then top with Romano/ Parmesan cheese
Serving Size: 4oz of scallops and 1/2 cup pasta
Number of Servings: 8
Recipe submitted by SparkPeople user AMYRENEE1967.
Nutritional Info Amount Per Serving
- Calories: 336.0
- Total Fat: 6.6 g
- Cholesterol: 43.0 mg
- Sodium: 313.8 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 2.0 g
- Protein: 21.8 g
Member Reviews