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Blue Cheese and Scallop Delight

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Cuisine: Pasta Seafood


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


    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


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.


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.


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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