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Add a photoServings: 6
Ingredients
- 6 Tbsp. Butter
- 1 x Clove garlic, whole
- 1 lb Fresh mushrooms, washed and sliced
- 2 lb Scallops, cleaned
- 1 box twist (curled) pasta
- 1Â 1/2 c. Whipping cream
- 3/4 c. Grated Parmesan cheese
- Â Â Salt to taste
- Â Â Pepper to taste
- 1/4 c. Minced parsley
Directions
- In a large skillet, heat the butter over medium heat with the garlic clove.
- Add in the cleaned and sliced mushrooms. Saute/fry in the butter till they appear done. Remove the whole garlic clove and add in the cleaned scallops. Stir the mix to avoid scalding the scallops. Cook about 6 min. ln a large pan, boil the pasta according to the directions on the box. When tender, drain and return to the cooking pot. Add in the cream and cheese. Toss well.
- Pour the scallops, mushrooms and liquid in the skillet over the pasta.
- Toss. Correct seasoning with salt and pepper. Serve topped with parsley.
- Yield: 6 servings.
- MARK ROBERTSON
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 418 | |
| Calories from Fat 243 | 58% |
| Total Fat 27.61g | 35% |
| Saturated Fat 16.52g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 631mg | 26% |
| Potassium 855mg | 24% |
| Total Carbs 9.29g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.72g | 2% |
| Protein 33.61g | 54% |
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