Succulent parmesan encrusted scallops atop buttered noodles.
|4 ozs.||Egg Noodles|
|1 lb.||Sea Scallops, 10-12|
|1/2 cup||Parmesan Cheese, grated|
|3 Tbsps.||Olive Oil|
|8||Green Onions, 1 bunch|
|Black Pepper, coarse grind, to taste|
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.
Source: Inspried by www.bettycrocker.com
Yield: 6 cups
Nutrition Facts per Serving:
32g Fat (50.2% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
4 1/2 Lean Meat
5 1/2 Fat.
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.