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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. 
Prep Time15 mins
Cook Time15 hrs
Total Time15 hrs 15 mins
Course: Dinner
Cuisine: Italian
Servings: 8 servings
Author: Toni Anderson


  • 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.