This is the main content.
Creole-Style Cream Scallops and Pasta
Recipes
Creole-Style Cream Scallops and Pasta
6 servings
25 minutes total

Ingredients

  • 1 ½ lb sea scallops
  • 2 tablespoons all-purpose flour
  • 2 tablespoons seafood seasoning blend
  • Large zip-top bag
  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 lb roast, steak, and pizza topper vegetables (sliced fresh mushrooms, onions, and bell peppers)
  • 12 oz spinach (or regular) fettuccine pasta
  • 1 (14.5 oz) can diced tomatoes
  • 2 tablespoons cream sherry
  • ½ cup heavy whipping cream

Steps

    1. Bring water to a boil for pasta. Thaw scallops, if needed. Place flour and seafood seasoning in bag; seal and shake to mix.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Drain scallops and pat dry, then add to bag (wash hands), seal, and shake to coat. Place oil and garlic in pan. Add scallops and vegetables; cook 2 minutes without stirring. Meanwhile, cook pasta following package instructions.
    3. Drain tomatoes, then add to pan with scallops. Cover and cook 2–3 minutes, stirring occasionally. Add sherry and whipping cream; cook uncovered 3–4 minutes, stirring occasionally, until slightly thickened. Serve scallops and sauce over pasta.

Amount per ⅙ recipe serving: Calories 510, Total Fat 14g, Sat Fat 5g, Trans Fat 0g, Chol 85mg, Sodium 870mg, Total Carb 51g, Fiber 4g, Sugars 6g, Protein 36g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 20%