Scallops Alfredo

Name: Scallops Alfredo
Ingredients: 12 ounces sea scallops; 1 1/3 1 1/3 cups light cream or 1 1/3 cups milk; 3 tablespoons parsley, snipped; 1 tablespoon cornstarch; 1/4 teaspoon pepper; 1 tablespoon cooking oil; 3 garlic cloves, minced; 6 ounces spinach fettuccine or 6 ounces fettuccine, cooked and drained; 1 large tomatoes, cut into wedges; 1/2 cup parmesan cheese, shredded; parmesan cheese (optional); parsley sprig (optional)

12 ingredients

20 steps

Ingredients

12 ounces sea scallops
1 1/3 1 1/3 cups light cream or 1 1/3 cups milk
3 tablespoons parsley, snipped
1 tablespoon cornstarch
1/4 teaspoon pepper
1 tablespoon cooking oil
3 garlic cloves, minced
6 ounces spinach fettuccine or 6 ounces fettuccine, cooked and drained
1 large tomatoes, cut into wedges
1/2 cup parmesan cheese, shredded
parmesan cheese (optional)
parsley sprig (optional)

Directions

1

Thaw scallops, if frozen.
2

Cut any large scallops in half; set aside.
3

For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
4

Set aside.
5

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
6

Preheat over medium-high heat.
7

Stir-fry garlic in hot oil for 15 seconds.
8

Add scallops to the hot wok.
9

Stir-fry about 2 minutes or till scallops turn opaque.
10

Push scallops from the center of the wok.
11

Stir sauce.
12

Add sauce to center of wok.
13

Cook and stir till thickened and bubbly.
14

Cook and stir 2 minutes more.
15

Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
16

Stir all ingredients together to coat with sauce.
17

Cook and stir for 1 to 2 minutes more or till heated through.
18

Serve immediately.
19

Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
20

Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.