Best 6 Parmesan Scallops With Spinach Alfredo Recipes

Indulge your taste buds in a culinary symphony with Parmesan Scallops with Spinach Alfredo, a dish that elevates seafood to new heights. Succulent sea scallops, perfectly seared and enveloped in a golden-brown Parmesan crust, take center stage. Nestled upon a bed of vibrant spinach Alfredo sauce, the scallops bask in a creamy embrace infused with Parmesan's rich, nutty flavor. The harmonious blend of textures and flavors creates a symphony of taste that will leave you craving more. Parmesan Scallops with Spinach Alfredo is not just a meal; it's an experience that will transport you to a culinary paradise.

Alongside this main course masterpiece, the article offers a treasure trove of additional recipes to tantalize your taste buds. Embark on a culinary journey with mouthwatering dishes such as Creamy Pesto Chicken and Spinach Stuffed Shells, where tender chicken and spinach are enveloped in a velvety pesto sauce and baked to perfection. Discover the delightful simplicity of One-Pot Creamy Lemon Garlic Shrimp, where succulent shrimp are bathed in a zesty lemon garlic sauce, creating a flavorful and vibrant dish.

For those seeking a vegetarian delight, the Spinach and Artichoke Stuffed Mushrooms offer a savory and satisfying treat. Mushrooms are filled with a delectable mixture of spinach, artichoke hearts, and a blend of cheeses, then baked until golden brown. And to satisfy your sweet cravings, the article presents a classic dessert, the Chocolate Lava Cake, a rich and indulgent treat with a molten chocolate center that oozes out upon every spoonful.

Whether you're a seasoned chef or a culinary novice, the recipes in this article will guide you through each step, ensuring success in your kitchen endeavors. Prepare to embark on a culinary adventure where flavors dance on your palate and memories are made around the dinner table.

Let's cook with our recipes!

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Spinach Alfredo Sauce (Better than Olive Garden®) image

Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.

Provided by nbrock_85

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 25m

Yield 5

Number Of Ingredients 7

Ingredients

½ cup butter
¾ cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste

Steps:

Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 4.9 g, Cholesterol 202.9 mg, Fat 61.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 38.3 g, Sodium 454.8 mg, Sugar 0.6 g

SCALLOPS ALFREDO

Scallops Alfredo image

From BHG Cooking for Today Stir-Fries, this is a simple and satisfying dish.

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 35m

Number Of Ingredients 12

Ingredients

12 oz sea scallops, fresh or frozen
1 1/3 c half and half, or light cream or milk
3 Tbsp snipped parsley
1 Tbsp cornstarch
1/4 tsp pepper
1 Tbsp cooking oil
3 clove garlic, minced
6 oz spinach fettucine, or plain fettuccine, cooked and drained
1 large tomato, cut into wedges
1/2 c finely shredded parmesan cheese
finely shredded parmesan cheese for garnish, optional
parsley sprigs, optional

Steps:

1. Thaw scallops, if frozen.
2. Cut any large scallops in half; set aside.
3. For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
4. Set aside.
5. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
6. Preheat over medium-high heat.
7. Stir-fry garlic in hot oil for 15 seconds.
8. Add scallops to the hot wok.
9. Stir-fry about 2 minutes or till scallops turn opaque.
10. Push scallops from the center of the wok.
11. Stir sauce.
12. Add sauce to center of wok.
13. Cook and stir till thickened and bubbly.
14. Cook and stir 2 minutes more.
15. Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese. mg sodium, 496 mg potassium
16. Stir all ingredients together to coat with sauce.
17. Cook and stir for 1 to 2 minutes more or till heated through.
18. Serve immediately.
19. Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
20. Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341

SCALLOPS AND SPINACH OVER PASTA

Scallops and Spinach over Pasta image

This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

Provided by Kim Robichaud

Categories Seafood Shellfish Scallops

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup water
garlic powder to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g

PARMESAN SCALLOPS WITH SPINACH ALFREDO

Parmesan Scallops With Spinach Alfredo image

Make and share this Parmesan Scallops With Spinach Alfredo recipe from Food.com.

Provided by chris_tam

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 ounces of knorr's alfredo sauce mix
2 cups skim milk
8 ounces sliced mushrooms
10 ounces spinach
parmesan cheese
1/4 teaspoon italian seasoning
1 lb scallops

Steps:

Prepare sauce mix according to package directions using the fat free milk. Coat Dutch oven with cooking spray. Place over medium high heat until hot.
Add mushrooms and saute for 5 minutes. Add spinach and saute until slightly wilted. Remove from heat and stir in Alfredo sauce.
Combine cheese and Italian seasoning in a bowl. Dredge scallops to pan cooking spray side down cook 3 minutes. Spray top side of scallops with cooking spray turn them over and cook 2 minutes. Top spinach mixture with scallops and serve.

PARMESAN BREADED SCALLOPS WITH LEMON GARNISH

Parmesan Breaded Scallops With Lemon Garnish image

Clean, refreshing flavors just meant for a balmy summer evening. From Weber's Big Book of Grilling modified for our taste buds. Prep time does not include refrigeration time.

Provided by Nimz_

Categories < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)
1/3 cup freshly grated parmesan cheese (Use the good stuff)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper (optional)
20 large sea scallops (about 1 1/4 pounds)
2 tablespoons extra virgin olive oil
1/2 cup loosley packed fresh Italian parsley
2 tablespoons lemon zest
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice

Steps:

COATING.
Combine the coating ingredients on a plate and mix with your fingers.
Wash scallops and remove the small, tough side muscle.
Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
Add the olive oil and mix to coat.
Dip the scallops in the coating, turning to cover evenly.
Gently press the crumbs onto the scallops.
Place the scallops in a single layer on a clean plate.
Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
GARNISH:.
Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
Spray a grill tray generously with olive oil.
Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
Remove from the grill, place a little of the garnish onto each scallop and serve warm.

Nutrition Facts : Calories 240, Fat 13.8, SaturatedFat 3.2, Cholesterol 25.5, Sodium 907.8, Carbohydrate 14.3, Fiber 1.4, Sugar 1.2, Protein 14.7

SCALLOPS ALFREDO

Scallops Alfredo image

Make and share this Scallops Alfredo recipe from Food.com.

Provided by lazyme

Categories < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces sea scallops
1 1/3 cups light cream or 1 1/3 cups milk
3 tablespoons parsley, snipped
1 tablespoon cornstarch
1/4 teaspoon pepper
1 tablespoon cooking oil
3 garlic cloves, minced
6 ounces spinach fettuccine or 6 ounces fettuccine, cooked and drained
1 large tomatoes, cut into wedges
1/2 cup parmesan cheese, shredded
parmesan cheese (optional)
parsley sprig (optional)

Steps:

Thaw scallops, if frozen.
Cut any large scallops in half; set aside.
For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
Preheat over medium-high heat.
Stir-fry garlic in hot oil for 15 seconds.
Add scallops to the hot wok.
Stir-fry about 2 minutes or till scallops turn opaque.
Push scallops from the center of the wok.
Stir sauce.
Add sauce to center of wok.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
Stir all ingredients together to coat with sauce.
Cook and stir for 1 to 2 minutes more or till heated through.
Serve immediately.
Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.

Nutrition Facts : Calories 412.4, Fat 18, SaturatedFat 8.7, Cholesterol 101.4, Sodium 378.6, Carbohydrate 35.2, Fiber 0.7, Sugar 1.5, Protein 27.2

Tips:

For the best results, use fresh scallops that are dry to the touch.
If you don't have heavy cream, you can substitute milk, but the sauce will be thinner.
To make the sauce extra creamy, add a tablespoon of butter before serving.
If you like a little heat, add a pinch of red pepper flakes to the sauce.
Serve the scallops and sauce over pasta, rice, or vegetables.

Conclusion:

Parmesan scallops with spinach Alfredo is a delicious and easy-to-make dish that is perfect for a special occasion. The scallops are seared until golden brown and then served over a creamy spinach Alfredo sauce. The dish is sure to impress your guests, and it is also a great way to get your kids to eat their vegetables.