Scallops and Penne in a Garlic Cream Sauce

2009 - when recipe blogs weren't yet a 'thing' and photos were still taken on my camera... and plugged into a cord to upload to the site.  Ah... almost 'vintage' now.



Last week we had a delicious dish that I whipped up with only the thought of scallops dancing through my head. Grabbing some half and half and garlic I knew anything with those ingredients would be good and I was right! For those of you looking for pasta and seafood dishes on Fridays in Lent add this one to your list.

Scallops and Penne in Garlic Cream Sauce

1 package or box of penne pasta (you judge the size by how much you need to make)
1 small yellow zucchini
1 small green zucchini
fresh cracked black pepper
lemon pepper
2-3 t fresh minced garlic
1 cup - 1 1/2 c half and half
1/2 c flour
1 1/2 lb. bay scallops
2 T butter
2 T oil
parmesan or romano cheese

Cook pasta according to the directions on the package. During the last 5-7 minutes add sliced or diced zucchini to the pasta. Meanwhile, place the flour, about 1/2 t black pepper and about 1/4 t salt into a ziploc baggy and shake in the scallops to coat. Heat the butter and oil in a pan and saute' the scallops until golden.

Remove the scallops to a plate and add the half and half to the pan. Add the garlic and lemon pepper. Mix and blend till smooth. The flour bits from the scallops will start to thicken the sauce a little bit. Add the scallops and stir gently to reheat. The flour on the scallops will thicken the sauce even more. Add more half and half if it gets too thick. Remove from heat.

Drain the pasta and vegetable mixture and place into a serving dish. Pour the sauce over all and gently mix. Sprinkle parmesan or romano cheese over all. Goes well with garlic bread and a salad!


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