Blackened Scallops and Pasta with Asiago Cream Sauce

This recipe has become a favorite in our house. It is not frugal or healthy so I usually serve it for a special occasion, or make it after the kids go to bed for a special “date night” meal at home. This recipe is very versatile, you can substitute the scallops for chicken or shrimp, and you can use parmesan cheese instead of the asiago cheese.

Ingredients

1/4 cup red onion diced

1 bunch green onion chopped

1 tablespoon minced garlic

Blackening mixture (I use equal parts black pepper, paprika, cumin, salt, Emeril’s seasoning, garlic and then add a little flour to the mixture)

1 pint heavy cream

1 cup shredded asiago cheese

3/4 cup white wine

butter (about a half a stick)

Pasta (your choice)

Scallops (I like to get the big ones but the day I took the pictures the store was out of the big ones so I used to small ones)

Melt butter in pan, while butter is melting coat your scallops with blackening mixture.

Blackened Scallops and Pasta with Asiago Cream Sauce

Add about half the wine and add scallops to the pan, depending on the size of your scallops cooking time is usually about 10 - 12 minutes on medium heat.

Blackened Scallops and Pasta with Asiago Cream Sauce

Start water for your pasta.

You will need to turn the scallops occasionally, add the rest of the wine as needed.

After about five minutes add onions and garlic

Blackened Scallops and Pasta with Asiago Cream Sauce

Cook another five minutes and add cream.

Blackened Scallops and Pasta with Asiago Cream Sauce

Once the cream is boiling add the shredded cheese.

Blackened Scallops and Pasta with Asiago Cream Sauce

Drain noodles and add pasta to sauce, mix together, and serve.

Blackened Scallops and Pasta with Asiago Cream Sauce

I like to serve this meal with a Caesar salad and crusty bread.

Enjoy.

The Happy Housewife

Stumble, Digg, or Bookmark this post:
  • StumbleUpon
  • Digg
  • del.icio.us
  • Propeller
  • Facebook
  • Google
  • Technorati
Share This Post

4 Responses to “Blackened Scallops and Pasta with Asiago Cream Sauce”

  1. I’m curious what kind of pan that is? It almost looks like a cast iron wok!

  2. Looks like the Pioneer woman has rubbed off on you with the step by step photos! Looks good (even though I don’t like scallops). Sorry about fever boy….my two youngest had a high fever for just a half day on Friday/ Sat. Strange. Hope you have a good Monday!

  3. [...] Blackened chicken pasta, whole wheat French bread, [...]

  4. [...] lunch we had leftover pasta and assorted fruit and [...]

Thanks for leaving a comment!


View my stats