Blue Alfredo Pasta With Scallop And Tomato For 4th Of July – a delicious recipe with udon noodle, flower, boiling water, salt, scallop, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
BLUE ALFREDO PASTA /UDON NOODLE OPTIONAL
2
In pan bring to a boil blue pea flower with water then stiring and pressing till colour turn blue and off heat and set aside
3
Cooked udon noodle for 13 minutes then drain and set aside
4
Bring Alfredo sauce to a simmer then add cooked pasta and mix well
5
Sieve the natural blue pea flower and mix with the cooked Alfredo pasta
6
PAN SEAR SCALLOP
7
With oil and butter pan sear scallop for 2 minute then turn over and sear for another 1 minute then off heat
8
TO SERVE
9
Layer fresh thinly slice tomato top with seasoning then top scallop and top with seasoning too
10
Then top blue colour Alfredo pasta and a blue pea flower and serve immediately
11
OPTIONAL GARNISH WITH GRATED PARMESAN CHEESE
1198
kcal
Calories
23
g
Fat
204
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cup udon noodle or any pasta, 565 grams leggo Alfredo creamy pasta sauce, 10 blue pea flower or blue food colouring, 4 tbsp boiling water, and more.
Yes, Blue Alfredo Pasta With Scallop And Tomato For 4th Of July falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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