Try this Cooking Scallops recipe, or contribute your own.
Suggest a better descriptionCream sauce can be made simply with heavy or whipping cream. Cook pasta, like angel hair, til done. Drain, pour a little oil on and toss to keep it from sticking while you finish the sauce. Sauce. Take a frying pan or skillet, on low heat, put in one teaspoon of butter, two minced cloves garlic. Slowly heat til fragrant. Then pour in 500 ml of whipping cream or heavy cream. bring slowly to just below the boiling point. Stir to keep it from scorching. The cream will begin to thicken. When it does, grind in some pepper, and add a little parmesan cheese. Pour sauce and scallops over warm pasta in large bowl and toss, grind more pepper. Add a sprinkle of cheese a nd fresh parsley, chopped. Note: scallops only require a few minutes of cooking, even for large ones, so add them when the cream begins to bubble around the edges. If you cook them too long, they become bite-sized pieces of rubber. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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