Scallops Alfredo

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 12 ounces sea scallops
• 1 1/3 cups half-and-half or 1 1/3 cups light cream or 1 1/3 cups milk
• 3 tablespoons parsley, snipped
• 1 tablespoon cornstarch
• 1/4 teaspoon pepper
• 1 tablespoon cooking oil
• 3 garlic cloves, minced
• 6 ounces spinach fettuccine or 6 ounces fettuccine, cooked and drained
• 1 large tomato, cut into wedges
• 1/2 cup parmesan cheese, shredded
• parmesan cheese (optional)
• parsley sprig (optional)

Recipe

• 1 thaw scallops, if frozen.
• 2 cut any large scallops in half; set aside.
• 3 for sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
• 4 set aside.
• 5 pour cooking oil into a wok or large skillet. (add more oil as necessary during cooking).
• 6 preheat over medium-high heat.
• 7 stir-fry garlic in hot oil for 15 seconds.
• 8 add scallops to the hot wok.
• 9 stir-fry about 2 minutes or till scallops turn opaque.
• 10 push scallops from the center of the wok.
• 11 stir sauce.
• 12 add sauce to center of wok.
• 13 cook and stir till thickened and bubbly.
• 14 cook and stir 2 minutes more.
• 15 add cooked fettuccine, tomato, and 1/2 cup parmesan cheese.
• 16 stir all ingredients together to coat with sauce.
• 17 cook and stir for 1 to 2 minutes more or till heated through.
• 18 serve immediately.
• 19 sprinkle with additional parmesan cheese and garnish with parsley sprigs, if desired.
• 20 nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.