Spinach Pasta with Scallops

Serves: 5
Total Calories: 756
Yield: 4 - 6 main dish servings or 8 - 10 side dish servings


2 tablespoons butter
2 tablespoons olive oil
3/4 pound bay or sea scallops
1/2 green bell pepper, seeded and diced
1 large tomato, seeded and diced
4 green onions, chopped
10 mushrooms, sliced
2 cups heavy cream
1/2 cup freshly grated Parmesan cheese
1 (5-ounce) package boursin garlic cheese
9 ounces spinach fettuccini pasta, cooked al dente and drained
salt and freshly ground black pepper to taste


In a large skillet over moderate heat, melt butter with olive oil. Add scallops and sauté 1–2 minutes. Stir in green pepper, tomato, green onions, and mushrooms. Sauté for 4 minutes. Add cream and Parmesan cheese and stir until well blended. Reduce heat and simmer until sauce thickens, about 8 minutes. Add boursin cheese and stir until blended. In heated serving dish, toss warm fettuccine with scallop mixture. Add salt and pepper to taste. Serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 756
Calories from Fat: 463

This Spinach Pasta with Scallops recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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