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Publix Simple Meals

Creole Cream Scallops and Pasta With Parmesan Spinach Salad

Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

-- Prepare salad through step 1 and chill - 5 minutes

-- Prepare scallops and complete salad; serve - 20 minutes

Creole Cream Scallops and Pasta


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


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.)

Parmesan Spinach Salad


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


1. Place all ingredients (except salad dressing) in salad bowl.

2. Add dressing and toss to coat. Serve.

Aprons Advice

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

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Creole Cream Scallops and Pasta

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%

Parmesan Spinach Salad

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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