Best Scallops Italian Recipes

ITALIAN-STYLE SCALLOPS WITH VEGETABLES AND PASTA

Italian-Style Scallops with Vegetables and Pasta image

Tossed with quick-cooking scallops and vegetables, this fast and simple pasta dish is guaranteed to make even a regular weeknight feel special.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pkg. (9 oz.) refrigerated angel hair pasta
1 lb. sea scallops
1 cup prepared GOOD SEASONS Basil Vinaigrette Dressing Mix, divided
1 can (14 oz.) artichoke hearts, drained, cut in half
1 large red bell pepper, sliced
1 small onion, thinly sliced
1/4 cup KRAFT Shredded Parmesan Cheese
1 can (2.25 oz.) sliced black olives, rinsed
2 Tbsp. thinly sliced fresh basil
1/4 tsp. crushed red pepper

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, bell peppers and crushed red pepper; cook and stir until scallops are opaque.
Drain pasta. Add to scallop mixture with cheese, olives, basil and remaining dressing; mix lightly.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1110 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 4 g, Protein 24 g

SCALLOPS ITALIAN

Scallops Italian image

Make and share this Scallops Italian recipe from Food.com.

Provided by Dawnab

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

6 ounces unsalted butter
1 1/2 lbs bay scallops
all-purpose flour, for dusting
2 cups mushrooms, sliced
2 teaspoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon Tabasco sauce
4 cloves garlic, minced
1/2 cup Italian parsley, chopped
6 ounces clam juice
3/4 cup plum tomato, diced
1/2 cup green onion, thinly sliced
salt and pepper
seasoned bread crumbs, dry
parmesan cheese

Steps:

Heat butter in skillet.
Dredge scallops lightly in flour.
Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper.
When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion.
Blend well.
Remove to oven proof casserole, sprinkle with bread crumbs and parmesan.
Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles.

Nutrition Facts : Calories 502.6, Fat 36.2, SaturatedFat 22, Cholesterol 147.7, Sodium 447.3, Carbohydrate 14.2, Fiber 1.6, Sugar 3.4, Protein 31.3

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