Parmesan Baked Scallops Over Egg Noodles Recipes
PARMESAN BAKED SCALLOPS OVER EGG NOODLES
Steps:
- In a saucepan, melt butter; whisk in flour & cook, stirring until frothy. Add milk, whisking until sauce comes to a boil & starts to thicken. Add cheese & spices & continue to cook a few more minutes, stirring constantly. Remove from heat; set aside.
- Preheat oven to 400 F.
- In a 9-inch square baking dish, melt butter & toss scallops in it. In a bowl, combine next 5 ingredients & sprinkle over scallops. Gently stir to spread them out in one layer. Bake about 15-20 minutes.
- In a pot of salted, boiling water cook egg noodles until al dente. Drain. Reheat sauce & combine with pasta. Divide between two serving plates & top each with baked scallops.
PAN SEARED PARMESAN SCALLOPS
Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
- Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
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