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.
Blackened Scallops and Pasta with Asiago Cream Sauce
While I love to use scallops in this recipe, you can make it frugal by using chicken breast or shrimp.If you substitute with chicken breast, I recommend using two chicken breasts sliced very thin. They will cook quickly in the skillet.
Servings: 8 servings
- 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 try this homemade pasta recipe
- 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 small ones
- Melt butter in pan. While butter is melting, coat your scallops with blackening mixture.
- 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.
- 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. Cook another five minutes and add cream.
- Once the cream is boiling, add the shredded cheese.
- Drain noodles and add pasta to sauce, mix together, and serve.
- I like to serve this meal with a Caesar salad and crusty bread.
I’m curious what kind of pan that is? It almost looks like a cast iron wok!
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!
I made this dish for my father last father’s day, and im making it again tonight. Thanks for the great recipe!
Looks delicious! But I thought if something was blackened, it was almost seared with the seasoning? Not cooked in liquid.