SCALLOPS TETRAZZINI
Looking for a seafood dinner? Then check out delicious scallop, vegetables and pasta recipe - ready in 50 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350°. Cook and drain spaghetti as directed on package. Mix scallops, water and lemon juice in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Simmer uncovered 1 to 3 minutes or until scallops are white. Remove scallops from saucepan; reserve 1/2 cup liquid.
- Melt margarine in same saucepan over medium heat. Cook mushrooms and onions in margarine, stirring occasionally, until onions are crisp-tender. Stir in flour, mustard, salt, pepper and paprika. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and reserved liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and 1/4 cup of the cheese.
- Mix spaghetti, scallops and sauce in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 25 to 30 minutes or until hot in center.
Nutrition Facts : Calories 455, Carbohydrate 52 g, Cholesterol 35 mg, Fiber 3 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 670 mg
CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
SHRIMP SCAMPI TETRAZZINI
The supremely creamy sauce of tetrazzini is baked together with the sharp flavors of garlic and lemon from shrimp scampi for a ridiculously good mashup casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside.
- Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallots, minced garlic and red pepper flakes and cook, stirring occasionally, until the shallots soften, 3 to 4 minutes.
- Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.
- Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture.
- Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.
SEAFOOD TETRAZZINI
Number Of Ingredients 15
Steps:
- Preheat oven to 300°. Butter a 1-quart casserole. In a 3-quart saucepan over medium heat, sauté onion and garlic in butter or margarine for 5 minutes. Add mushrooms sauté 5 minutes longer.Sprinkle with flour. Stir in 3/4 cup milk, thyme, paprika and salt. Stirring over medium-high heat, bring to a boil. Add scallops. Stirring occasionally, return to a boil. Reduce heat to low and simmer for 5 minutes or until scallops are tender and opaque. Remove from heat. Stir in sherry or milk and mayonnaise.Place fettuccini in baking dish. Pour creamed scallops over.In a small bowl, mix cracker crumbs and Parmesan. Sprinkle over creamed scallops.Bake for 25 minutes or until heated through and bubbly around the edges.
Nutrition Facts : Nutritional Facts Serves
SCALLOPS WITH ZUCCHINI
Make and share this Scallops With Zucchini recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
- Remove zucchini from pan.
- Add scallops to pan.
- Cook until no longer opaque (about 5 minutes).
- Put with zucchini.
- Add butter to skillet.
- Add garlic, green onions and tomato.
- Bring to a boil.
- boil 1 minute.
- Add zucchini and scallops.
- Heat through.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4
More about "scallops tetrazzini recipes"
EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE
From themediterraneandish.com
5/5 (30)Total Time 23 minsCategory SeafoodCalories 238 per serving
- In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
- Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
- Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
- In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
22 WAYS TO SERVE SCALLOPS FOR DINNER - FOOD NETWORK
From foodnetwork.com
Reviews 600Author By
TETRAZZINI RECIPES
From allrecipes.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
AMAZING CREAMY TUSCAN GARLIC SCALLOPS - THE RECIPE …
From therecipecritic.com
OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
5/5 (12)Total Time 25 minsCategory Dinner, LunchPublished Dec 4, 2019
SEAFOOD TETRAZZINI RECIPE | CDKITCHEN.COM
From cdkitchen.com
15 SAVORY SCALLOP RECIPES EVEN A BEGINNER COOK CAN MASTER
From bhg.com
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
SCALLOPS TETRAZZINI RECIPE | RECIPE | RECIPES, TETRAZZINI ... - PINTEREST
From pinterest.com
SEAFOOD LASAGNA WITH CREAMY WHITE SAUCE - THIS GAL COOKS
From thisgalcooks.com
SCALLOP RECIPES
From allrecipes.com
SCALLOPS TETRAZZINI | RECIPE | TETRAZZINI, RECIPES, SCALLOPS - PINTEREST
From pinterest.com
CREAMY MOZZARELLA SCALLOP PASTA - JULIA'S ALBUM
From juliasalbum.com
SCALLOPS TETRAZZINI RECIPE BY SEAFOOD.MASTER.CHEF | IFOOD.TV
From ifood.tv
10 OF OUR CREAMIEST TETRAZZINI RECIPES | TASTE OF HOME
SEAFOOD TETRAZZINI - RECIPE - COOKS.COM
From cooks.com
You'll also love