Evening Edge
What’s For Dinner?
DEL.ICIO.US
Blue Cheese and Scallop Delight
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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:
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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.
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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