Seafood Casserole: Scallops

Posted on May 1, 2010. Filed under: Favorite Recipes |

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.


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