The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Pan Seared Parmesan Scallops

Succulent parmesan encrusted scallops atop buttered noodles.

Ingredients:

4 ozs. Egg Noodles
1 lb. Sea Scallops, 10-12
1/2 cup Parmesan Cheese, grated
3 Tbsps. Olive Oil
3 Tbsps. Butter
8 Green Onions, 1 bunch
  Black Pepper, coarse grind, to taste

Directions:

Heat enough water to cook the Egg Noodles according to their package directions.

Pat the Sea Scallops dry with paper towels.  Place the Parmesan Cheese in a shallow bowl or dish or in a plastic bag.  Coat the scallops with the cheese.  Slice the green tops of the Green Onions and set aside.

Heat the Olive Oil and Butter in a 12-inch nonstick skillet over medium high heat.  Meanwhile, begin cooking the noodles.  Cook half of the scallops at a time in the hot skillet 3 to 6 minutes, turning once, until golden brown on the outside and white and opaque inside.  Remove the scallops and keep them warm.  When the noodles are done, let them sit in the water until all the scallops are done.  You can arrest their cooking yet keep them warm by adding some cold water.

Drain and add the noodles to the oil and butter in the skillet with the heat still on but lowered to medium low.  Sprinkle the left over cheese over the noodles and stir to coat the noodles.  Sprinkle coarsely ground Black Pepper over the noodles and stir it in or let your guests choose the amount of fresh ground pepper they'd like after serving the scallops.  Serve with the scallops atop the Noodles sprinkled with the green onions.

Print

Other Information:

Source: Inspried by www.bettycrocker.com

Times:
Preparation: 0:15
Cook: 0:15
Total: 0:45

Yield: 6 cups
Servings: 3

Nutrition Facts per Serving:
572 Calories
32g Fat (50.2% calories from fat)
37g Protein
34g Carbohydrate
2g Dietary Fiber
127mg Cholesterol
623mg Sodium.

Exchanges per Serving:
2 Grain(Starch)
4 1/2 Lean Meat
1/2 Vegetable
5 1/2 Fat.

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