Scallop Sauce for Pasta - Recipes

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Results 1 - 10 of 46 for scallop sauce for pasta

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1. SCALLOP SAUCE FOR PASTA

Saute garlic in oil and add parsley. Add scallops and cook just until opaque 3- 4 minutes. Pour over pasta and sprinkle with bread crumbs.

2. SPICY SEAFOOD PASTA

Saute the onions, peppers and ... ingredients and simmer for 10 minutes. Saute the first ... of the spicy sauce and simmer until well thickened. ... with tossed green salad.

3. GREEK PASTA/SPAGHETTI SAUCE

Brown lamb. Add onion, bell ... water if the sauce thickens too far. Serve over a thick noodle like bucatini or perciatelli. Sprinkle with feta.

4. STUFFED SHELLS IN SCALLOP CREAM SAUCE

Preheat over to 350°F. Boil ... spread, prepared Alfredo sauce, parsley, Italian seasoning, thyme, ... cream sauce. If scallops are large, cut into halves. ... bake at 350°F for 20 to 25 minutes.

5. SARA'S SEAFOOD ALFREDO

Best if served with garlic ... tiger shrimp. Wash scallops and shrimp and add a ... is melting, make pasta according to package directions. When ... you desire. Enjoy! .

6. SCALLOP SAUCE FOR PASTA

Saute garlic in oil and add parsley. Add scallops and cook just until opaque, 3-4 minutes. Pour over pasta and sprinkle with bread crumbs.

7. SHRIMP AND SCALLOPS WITH PASTA

1. Heat 1 stick butter ... Add plum tomato sauce and parsley, stir and set ... wine. 3. Cook pasta in chicken broth and water ... crab and prosciutto for shrimp and scallops).

8. SEAFOOD PASTA

Cook peppers, onions and garlic in butter. Add tomato sauce and water, simmer over medium heat. Add shrimp, scallops, clams, sea sticks, cook until done. Pour over pasta and enjoy!

9. SEAFOOD PASTA

Saute peppers, onions and broccoli ... butter). Add crab, scallops and clams. Simmer for 30 minutes. Add clam sauce. Simmer again for ten ... choice of cooked pasta.

10. GRILLED PANCETTA WRAPPED SCALLOPS

SCALLOPS: Wrap pancetta securely around ... cheese mix. Spread pasta sheet out on work surface ... minutes. SAFFRON BUTTER SAUCE: Put all of the ... with chiffonade of radicchio.

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