Pasta Shells And Scallops Recipe

Name: Pasta Shells And Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. medium pasta shells; 1 Tbsp. oil; 1 c. finely chopped onion; 2 Tbsp. flour; 1 1/2 c. chicken or fish stock; 1/4 c. heavy cream; 1/8 tsp. nutmeg; 1/4 tsp. salt; 1/4 tsp. white pepper; 3/4 lb. sea scallops; 1/4 c. bread crumbs; 1/2 c. Parmesan cheese; 1/4 tsp. paprika

Servings: persons

8 oz. medium pasta shells
1 Tbsp. oil
1 c. finely chopped onion
2 Tbsp. flour
1 1/2 c. chicken or fish stock
1/4 c. heavy cream
1/8 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. white pepper
3/4 lb. sea scallops
1/4 c. bread crumbs
1/2 c. Parmesan cheese
1/4 tsp. paprika

1
Cook pasta shells.
2
Saute onion in oil until translucent (about 3 minutes).
3
Stir in flour; cook (stirring) approximately 2 minutes.
4
Remove from heat and whisk in stock and cream until smooth.
5
Add nutmeg, salt and pepper.
6
Preheat broiler.
7
Drain pasta and add with scallops to the sauce.
8
Return to the heat and cover.
9
Simmer until the scallops are opaque (2 to 3 minutes). Place in 2 to 3-quart casserole.
10
Top with bread crumbs, cheese and paprika.
11
Broil until topping is golden brown (1 to 2 minutes).

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 8 oz. medium pasta shells, 1 Tbsp. oil, 1 c. finely chopped onion, 2 Tbsp. flour, and more.

Yes, Pasta Shells And Scallops 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.

Pasta Shells And Scallops

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