This recipe has become a favorite in our house. It is not frugal or healthy so I usually serve it for a special occasion, or make it after the kids go to bed for a special “date night” meal at home. This recipe is very versatile, you can substitute the scallops for chicken or shrimp, and you can use parmesan cheese instead of the asiago cheese.
Ingredients
Melt butter in pan, while butter is melting coat your scallops with blackening mixture.
Add about half the wine and add scallops to the pan, depending on the size of your scallops cooking time is usually about 10 – 12 minutes on medium heat.
Start water for your pasta.
You will need to turn the scallops occasionally, add the rest of the wine as needed.
After about five minutes add onions and garlic
Cook another five minutes and add cream.
Once the cream is boiling add the shredded cheese.
Drain noodles and add pasta to sauce, mix together, and serve.
I like to serve this meal with a Caesar salad and crusty bread.
Enjoy.
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I’m curious what kind of pan that is? It almost looks like a cast iron wok!
Looks like the Pioneer woman has rubbed off on you with the step by step photos! Looks good (even though I don’t like scallops). Sorry about fever boy….my two youngest had a high fever for just a half day on Friday/ Sat. Strange. Hope you have a good Monday!
I made this dish for my father last father’s day, and im making it again tonight. Thanks for the great recipe!