Garlic Scallops (in a light basil alfredo sauce over pasta)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Garlic Scallops (in a light basil alfredo sauce over pasta) calories by ingredient
Number of Servings: 8
Ingredients
-
24 oz BAY scallops
16oz box of Cellentani Pasta
2/3 jar of light alfredo sauce
4 oz white wine
3 tbs olive oil
1 tbs of light butter
1 tbs dried basil (fresh is best but dry works!)
4-6 cloves of fresh minced garlic (your taste)
2 tsp oregano
dash salt and pepper
Tips
You can add asparagus tips!!
Directions
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.