Subj : BH&G 2623
To   : All
From : Dave Drum
Date : Thu May 06 2021 17:22:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scallop & Asparagus Alfredo
 Categories: Seafood, Vegetables, Pasta, Sauces, Cheese
      Yield: 2 Servings
 
      8 oz Sea scallops
      2 oz Dried whole wheat penne
           - pasta
      1 lb Fresh asparagus spears;
           - trimmed, in 1" pieces (2
           - cups)
      2 ts Butter
      2 cl Garlic; minced
      5 oz Can evaporated milk
      2 tb Cream cheese
      2 tb Finely shredded Parmesan
           - cheese
      1 tb Lemon juice
    1/4 ts Lemon-pepper seasoning
           Snipped fresh Italian
           - (flat-leaf) parsley; (opt)
 
  Thaw scallops, if frozen. Rinse scallops; pat dry with
  paper towels. Set aside. In a medium saucepan cook pasta
  according to package directions, adding asparagus for the
  last 3 minutes of cooking; drain. Return pasta mixture to
  hot saucepan; cover and keep warm.
  
  Meanwhile, in a large skillet heat butter over medium-high
  heat until melted. Add scallops and garlic; cook for 4 to
  5 minutes or until scallops are golden, turning once.
  Transfer scallops to pasta mixture, reserving drippings in
  skillet
  
  Whisk evaporated milk into the reserved drippings; reduce
  heat to medium-low. Add cream cheese, Parmesan cheese,
  lemon juice, and lemon-pepper seasoning. Cook and stir
  until cheeses are melted and mixture is heated through.
  
  Add pasta mixture to cheese mixture; toss gently to coat.
  If desired, sprinkle each serving with parsley.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My dentist told me I need a crown. I was like: I KNOW! Right?

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