Creamy Scallops & Peas With Cheesey Crunchy Crown

Name: Creamy Scallops & Peas With Cheesey Crunchy Crown
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 8 ounces medium size pasta; shells; 2 tablespoons extra virgin; olive oil; 1 large sweet white onion,; chopped finely; 1 medium green pepper,; chopped finely; 3 large cloves of garlic,; finely chopped; 2 tablespoons all-purpose; flour; 2 cups de-fatted chicken; stock; 1/4 cup 1/2 and 1/2 cream; 1/2 teaspoon fresh grated nutmeg; 1/2 teaspoon paprika; 1/2 teaspoon ground cinnamon; 1 pound large fresh sea; scallops; 1 cup fresh or frozen baby peas; 1/2 cup crushed cheese; flavored crakers; 1/2 teaspoon red pepper; flakes; 1/2 cup freshly grated; Romano cheese; About 1 tablespoon fresh; chopped basil leaves for

Servings: persons

4 quarts water
8 ounces medium size pasta
shells
2 tablespoons extra virgin
olive oil
1 large sweet white onion,
chopped finely
1 medium green pepper,
chopped finely
3 large cloves of garlic,
finely chopped
2 tablespoons all-purpose
flour
2 cups de-fatted chicken
stock
1/4 cup 1/2 and 1/2 cream
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1 pound large fresh sea
scallops
1 cup fresh or frozen baby peas
1/2 cup crushed cheese
flavored crakers
1/2 teaspoon red pepper
flakes
1/2 cup freshly grated
Romano cheese
About 1 tablespoon fresh
chopped basil leaves for
garnish

1
Bring the water to a rolling boil over medium high heat. Add the pasta and cook over medium heatabout 10 mnutes till pasta is tender.
2
Meanwhille,Combine the oil, onion,green pepper and garlic in a large deep oven proof skillet. Cook over medium heat, about 5 minutes till veggies are tender.Stir and blend in the flour. Slowly add the chicken stock, stirring constantly. Then, slowly stir in the cream.Keep stirring till mixture starts to thicken--about 5 minutes. Stir in the nutmeg, paprika and cinnamon.
3
Drain the pasta nad add them to the skillet along with the scallops and peas. Cover and cook over medium-low heat till fish is opaque and done. Takes about 5 minutes.
4
Remove from the heat. Combine
5
the crackers, pepper flakes and Romano cheese. Top the skillet with this and pop under a pre-heated broiler for sbout 3 minutes till crusty and golden.
6
Remove and serve--or turn off heat-keep warm till ready to serve. Serve with a green vegetable such as broccoli or asparagus and hard crusty rolls.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 4 quarts water, 8 ounces medium size pasta, shells, 2 tablespoons extra virgin, and more.

Yes, Creamy Scallops & Peas With Cheesey Crunchy Crown 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.

That's it — enjoy your meal!