Scallops alfredo with farfalle


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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 614.8
  • Total Fat: 24.0 g
  • Cholesterol: 87.9 mg
  • Sodium: 812.9 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 43.6 g

View full nutritional breakdown of Scallops alfredo with farfalle calories by ingredient
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Introduction

This recipe was a splurge meal for Valentine's Day, merely put into the recipes for calorie calculation. Evaporated low fat milk is slightly lighter than using heavy cream, but still hardly a "diet' meal! This recipe was a splurge meal for Valentine's Day, merely put into the recipes for calorie calculation. Evaporated low fat milk is slightly lighter than using heavy cream, but still hardly a "diet' meal!
Number of Servings: 5

Ingredients

    Small bay Sallops, raw, 16 oz
    Onion (Yellow), 3/4 of medium, raw,
    Garlic - 1 clove, raw, chopped,
    1/4Med. Green Bell Pepper, chopped
    8 ounces, or 2 cups mushrooms, slice
    1/2 cup Fresh Sugar Snap Peas, chopped
    Butter, salted, 3 tbsp - divided
    Olive Oil, 2 tbsp - divided
    Flour, white, .25 cup
    Parmesan Cheese, hard, 5 oz - shredded/ flaked
    1.5 cups evaporated low-fat (2%) milk - Carnation
    Pasta, farfalle, (uncooked), 8 oz -

Directions

While water is heating to boil pasta, start vegetable saute. When water is boiling, add farfalle pasta; stir; simmer 7-9 minutes; drain thoroughly.
Saute onion, garlic in 2 Tbsp butter and 1 Tbsp olive oil in large saute pan until onions are transparent. Add peppers and mushroom; stir often until mushrooms are nearly tender. Add scallops; saute gently until opaque; set aside and keep warm
In large sauce pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil; stir in flour; stir briskly. Cook until light golden. Add HOT evaporated milk gradually; stir continuously while sauce thickens. Add cheese gradually; continue to stir constantly while cheese melts and sauce thickens. Turn off heat; combine vegetable scallop mix and well-drained cooked pasta. Stir gently to combine and distribute evenly.

Made 7.5 cups: Five (5) generous 1.5 cup servings.
Enjoy! Great with salad and sour-dough bread -- just not every week! :)

Number of Servings: 5

Recipe submitted by SparkPeople user CSMNETC.

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