LaurieE
02-08-2006, 09:54 PM
I just had to share this recipe. I had it last night for the first time and it is so delicious, mild, and extremely easy to make. The recipe came from a local grocery store (Publix for those living in the South). The best part is it only takes 25 minutes to make and tastes like something you'd get from a 5-star restaurant. Definitely the perfect dish to make if you want to impress someone or make it for a special occasion (with candlelight and wine) instead of going out to eat.
Ingredients
2 tablespoons olive oil
1/2 tablespoon basil pesto
1/2 teaspoon roasted garlic (I used 1 teaspoon of regular chopped garlic)
1 pound whole sea scallops, thawed
1 cup Alfredo sauce (from a jar)
8 ounces angel hair pasta
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil, pesto, and garlic in pan. (Pan should sizzle.) Stir in scallops; cook 3–5 minutes, stirring often, or just until they turn milky white (or opaque) and firm. Be careful not to overcook.
3. Stir in Alfredo sauce. Reduce to low; simmer 2 minutes or until sauce is thoroughly heated. Remove from heat and let stand until ready to serve.
4. Stir pasta into boiling water. Boil 3 minutes, stirring occasionally, or until tender.
5. Drain pasta thoroughly. Serve scallops and sauce over pasta.
6. Serve with a side salad
Serves 4 easily.
CALORIES (per 1/4 recipe) 490kcal; FAT 20g; CHOL 69mg; SODIUM 624mg; CARB 48g; FIBER 1g; PROTEIN 29g; VIT A 7%; VIT C 0%; CALC 6%; IRON 10%
Ingredients
2 tablespoons olive oil
1/2 tablespoon basil pesto
1/2 teaspoon roasted garlic (I used 1 teaspoon of regular chopped garlic)
1 pound whole sea scallops, thawed
1 cup Alfredo sauce (from a jar)
8 ounces angel hair pasta
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil, pesto, and garlic in pan. (Pan should sizzle.) Stir in scallops; cook 3–5 minutes, stirring often, or just until they turn milky white (or opaque) and firm. Be careful not to overcook.
3. Stir in Alfredo sauce. Reduce to low; simmer 2 minutes or until sauce is thoroughly heated. Remove from heat and let stand until ready to serve.
4. Stir pasta into boiling water. Boil 3 minutes, stirring occasionally, or until tender.
5. Drain pasta thoroughly. Serve scallops and sauce over pasta.
6. Serve with a side salad
Serves 4 easily.
CALORIES (per 1/4 recipe) 490kcal; FAT 20g; CHOL 69mg; SODIUM 624mg; CARB 48g; FIBER 1g; PROTEIN 29g; VIT A 7%; VIT C 0%; CALC 6%; IRON 10%