Crusted Sea Scallops with Pasta and Peppers Alfredo


Michael likes his scallops fried and I like mine broiled or grilled. The way these scallops are crusted and seared is a compromise.

1 pound sea scallops
2 cups milk
1 1/2 tsp seasoned salt
2/3 cup panko (Japanese breadcrumbs)
2 Tbsp butter
3 Tbsp olive oil
1/2 cup dry white wine
1 large red bell pepper, cut into strips
1 cup frozen peas, thawed
1 recipe Lite Alfredo Sauce
8 oz Rotini or other medium pasta shape, cooked

1. Early in the day arrange the frozen scallops in a shallow baking dish and add the milk. Cover in plastic wrap and refrigerate to thaw. Turn the scallops a couple of times during the day. (If you need to be gone for the day just turn them right before you leave and again just as you return home.)
2. Remove the scallops from the milk, discarding the milk, and place them on a paper towel lined to plate to drain, turning after about 10 minutes. Let drain for 15 minutes at room temperature.
3. Spread the panko on a plate. Sprinkle the scallops with half the seasoned salt, the invert them, seasoned side down onto the panko, pressing gently to adhere the crumbs. Sprinkle the now top side of the scallops with the rest of the seasoned salt and again invert onto the panko, pressing gently.
4. In a very large skillet over medium heat*, melt the butter and oil together until very hot. Sear the scallops on the first side until golden, then turn. Reduce the heat to medium low. When the scallops are evenly golden remove to a plate and keep warm.
5. Deglaze the skillet with the wine, stirring up any browned bits, and cook until the wine has nearly evaporated. Lower the heat to medium and add the red pepper strips. Cook, stirring very frequently until just tender. Add the peas.
6. Again, lower the heat to very low. Stir in the Alfredo and gently heat through without boiling. Add the pasta and toss to coat. (If you prefer your pasta less saucy, top the plain pasta with whatever amount of Alfredo mixture you like rather than tossing them together.)
7. Divide the pasta mixture among four plates and top with the scallops. Serve immediately.

* note: I have a gas cook top that tends to cook on the hot side. You may need to use a higher heat setting, depending on the power of your own stove.

Servings: 4


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