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Blue Cheese and Scallop Delight


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Cuisine: Pasta Seafood

5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES

Mary Burke of Oldsmar, Fla., writes: "Years ago, I heard that the opera singer Pavarotti loved spaghetti with blue cheese sauce. Although I was brought up by Italian parents, I had never heard of that combination. I started experimenting until I got it right for my family's taste buds. Now this recipe is also a favorite of many guests, including several who, after cleaning their plates and asking for the recipe, responded, "Oh, my God, I hate blue cheese!"
"This recipe will turn you into a blue cheese lover," Burke says.

-- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 6

Ingredients:

    1 pound spaghetti
    1 pound sea scallops, each scallop cut in half in equal rounds
    1 sweet onion, thinly sliced
    1/2 cup (1 stick) butter, cut into pieces
    1 (6-ounce) tub crumbled blue cheese

Instructions:

Prepare spaghetti according to package directions.
Meanwhile, in large, lightly oiled skillet over medium-high heat, brown scallops until cooked through. Remove, tent with foil and set aside. Add onion and saute until softened, adding a little water if necessary to prevent sticking.
In a separate skillet off heat, combine butter and crumbled blue cheese. Cook over medium-low heat, stirring until it becomes a smooth sauce.
Gently toss spaghetti and blue cheese sauce. Top with onion and scallops.

Notes:

Mary Burke likes to keep the scallops separate and evenly distributed on top of each serving. If desired, sprinkle a little ground basil on top for color.

Nutrition:

Per serving: 590 calories (percent of calories from fat, 39), 29 grams protein, 61 grams carbohydrates, 2 grams fiber, 25 grams fat (15 grams saturated), 88 milligrams cholesterol, 679 milligrams sodium.

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