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Publix Aprons Recipes

Creole Cream Scallops and Pasta With Parmesan Spinach Salad

Total Time - 25 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare salad through step 1 and chill - 5 minutes
  • Prepare scallops and complete salad; serve - 20 minutes

Creole Cream Scallops and Pasta With Parmesan Spinach Salad

Creole Cream Scallops and Pasta

Ingredients

1 1/2 pounds sea scallops
2 tablespoons flour
2 tablespoons seafood seasoning blend
large zip-top bag
2 tablespoons canola oil
1 tablespoon roasted garlic
1 pound steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
12 ounces spinach (or regular) fettuccine pasta
1 (14.5-ounce) can diced tomatoes (drained)
2 tablespoons cream sherry (optional)
1/2 cup heavy whipping cream



Steps

  1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Thaw scallops (if required) by placing open bag under cool running water 4–5 minutes.
  2. Combine flour and seafood seasoning in zip-top bag; shake to mix. Place measured oil and garlic near stove. Preheat large sauté pan on medium-high 2–3 minutes.
  3. Drain scallops and pat dry. Add to bag (wash hands); seal tightly and shake to coat. Place oil and garlic in pan (pan should sizzle). Add scallops (wash hands) and then steak-topper vegetables (do not stir); cook 2 minutes.
  4. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender.
  5. Stir tomatoes into scallops, cover, and cook 2–3 minutes, stirring occasionally. Stir in remaining ingredients; cook uncovered 3–4 minutes, stirring occasionally, or until slightly thickened. Drain pasta and serve scallops over pasta. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 460kcal; FAT 14g; CHOL 65mg;
SODIUM 850mg; CARB 55g; FIBER 3g; PROTEIN 29g;
VIT A 30%; VIT C 130%; CALC 15%; IRON 15%

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Parmesan Spinach Salad

Ingredients

10 ounces fresh spinach leaves
1/2 cup grape tomatoes (rinsed)
1/2 cup matchstick carrots
1/4 cup shelled sunflower seeds
2 tablespoons cooked bacon pieces
2 tablespoons shredded Parmesan cheese
1/4 cup creamy cheese salad dressing



Steps

  1. Place all ingredients (except salad dressing) in salad bowl.
  2. Add dressing and toss to coat. Serve.

CALORIES (per 1/4 recipe) 180kcal; FAT 14g; CHOL 5mg;
SODIUM 440mg; CARB 8g; FIBER 3g; PROTEIN 7g;
VIT A 190%; VIT C 40%; CALC 15%; IRON 15%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 20 ITEMS TO LIST

Dairy
Add to your grocery list 1/2 cup heavy whipping cream

Deli
Add to your grocery list 2 tbsp shredded Parmesan cheese

Dry Grocery
Add to your grocery list 2 tbsp canola oil
Add to your grocery list 2 tbsp cream sherry (optional)
Add to your grocery list 1/4 cup creamy cheese salad dressing
Add to your grocery list 1 (14 1/2-oz) can diced tomatoes
Add to your grocery list 1 (12-oz) box fettuccine Florentine
Add to your grocery list 2 tbsp flour
Add to your grocery list large zip-top bag
Add to your grocery list 2 tbsp seafood seasoning blend
Add to your grocery list 1/4 cup sunflower kernels

Frozen
Add to your grocery list 1 1/2 lb sea scallops

Meat
Add to your grocery list 2 tbsp cooked, crumbled bacon

Produce
Add to your grocery list 6 cups (3/4 bag) fresh spinach
Add to your grocery list 1/2 cup grape tomatoes
Add to your grocery list 1/2 cup matchstick carrots
Add to your grocery list 1 tbsp roasted garlic
Add to your grocery list 1 lb steak-topper vegetables (contains fresh pre-sliced mushrooms, onions, and bell peppers)

Suggested Items
Add to your grocery list pecan pie
Add to your grocery list garlic toast

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Utensils & Cookware

  • large sauté pan with lid
  • large saucepan with lid
  • colander, salad bowl
  • tongs, cooking spoons
  • measuring utensils
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Aprons Advice

Frozen sea scallops have a delicious sweet flavor. For best results, thaw scallops overnight in refrigerator.

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Recipe Version seaf0055