Shirley's Recipes | MainDishes / Creamy Scallops And Pasta

MainDishes.CreamyScallopsAndPasta History

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February 23, 2017, at 03:59 PM by 67.42.220.114 -

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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Minerva]] — [-23 February 2017, 03:01-]
>>messageitem<<
Thanks for inrcoduting a little rationality into this debate.
>><<

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February 23, 2017, at 11:01 AM by Minerva - Comment added

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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Minerva]] — [-23 February 2017, 03:01-]
>>messageitem<<
Thanks for inrcoduting a little rationality into this debate.
>><<

Restore

June 02, 2015, at 10:29 PM by 67.42.223.103 -

Deleted lines 33-38:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Ruth]] — [-02 June 2015, 09:33-]
>>messageitem<<
Sounds like a very fun evening! I see you have a new vino tab on your blog- cool. You shuold try and nice bottle of Chianti Classico- that is my favorite wine!
>><<

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June 02, 2015, at 04:33 PM by Ruth - Comment added

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June 11, 2008, at 04:02 PM by 208.151.246.21 -

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Occasion: party\\

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May 17, 2008, at 01:23 AM by 208.151.246.21 -

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1/4 teaspoon pepper\\

to:

1/4 teaspoon ground black pepper\\

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January 23, 2008, at 04:04 AM by 208.151.246.21 -

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Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer.

Mix parsley and lemon peel; sprinkle over scallop mixture.

to:

Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer. Put scallop mixture in prepared pan.

Mix parsley and lemon peel; sprinkle over scallop mixture. Broil 2 minutes.

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January 23, 2008, at 03:59 AM by 208.151.246.21 -

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Name: Creamy Scallops and Pasta\\
Key Ingredient: scallops\\
Preparation: cook\\
Cuisine: Italian\\
Source: Betty Crocker's New Choices\\
Food Group: seafood\\
Meals: lunch, dinner, party\\
Courses: main\\
Temperature: hot\\
Effort: average\\
Prep. Time: 00:20\\
Elapsed Time: 00:30\\
Occasion: party\\
Comments: Low Calorie\\
Servings: 6

1/4 cup chopped shallots (about 2 large)\\
1-1/2 cups chicken broth\\
1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves\\
1 tablespoon all-purpose flour\\
2-1/3 cups low-fat milk\\
2 tablespoons low-fat sour cream\\
1/4 teaspoon salt\\
1/4 teaspoon pepper\\
1/8 teaspoon ground nutmeg\\
1 pound bay scallops\\
6 cups hot cooked medium pasta shells\\
2 tablespoons chopped fresh parsley\\
1 teaspoon grated lemon peel

Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer.

Mix parsley and lemon peel; sprinkle over scallop mixture.

Restore