Seafood Casserole: Scallops
With the huge oil spill in the Gulf of Mexico, some of the finest seafood fisheries in the world are threatened. I have had a bag of frozen scallops in the freezer for a while and decided I better use them now and buy some more before they get scarce. Here is a quick and easy casserole I came up with.
1 lb Scallops
1 box whole wheat macaroni
1 medium red onion
5-6 cloves of fresh garlic
a handful of baby carrots
several stalks of fresh kale
4-5 portobella mushrooms
2 small zucchini squash
a cup each of frozen corn, peas and green beans
2 jars of alfredo sauce
I gathered all my veggies and started the water heating in the big 5 quart sauce pan. I had previously taken the scallops out of the freezer to thaw.
After chopping all the veggies up I poured them gradually into a frying pan with a stick of butter melting in it and sauteed them while cooking the macaroni, scallops and frozen veggies.
When the macaroni mix was done I drained off the excess water through the collander and added the sauteed veggies. I seasoned with the pepper, cajun seasoning and oregano then added the two jars of alfredo sauce and stirred it all together.
I did not measure any of the seasonings but think I used about a teaspoon of each. It could have used a bit more perhaps.