Scallops – Part 2

In my previous post about scallops, I mentioned we made them twice in the same weekend.  Since I posted Friday nights preparation, here is Sunday night’s with a slightly different take. 

These jumbo hunka hunkas scallops were once again, simply seared, but this time we served over  fettucine “pasta” and butternut squash in a white cheese sauce.  By pasta, I’m referring to the Pasta Slim, that I received last month to try.  (Please feel free to substitute regular fettucine noodles or other pasta of your choice.)  The results were simply amazing, and this meal was ready in under 15 minutes!  Accompanied by a chilled glass of Stella Pinot Grigio, and it was the perfect end to a pretty perfect weekend. 

For the “pasta:”  (serves 2)

2 bags Pasta Slim fettucine noodles (or about 2 cups, cooked, regular fettucine)

1/2 cup cubed, cooked, butternut squash

2 wedges Laughing Cow Swiss flavor cheese wedges

1 Tbsp dry white wine

1 tsp. butter

2 Tbsp shredded parmesan cheese

Salt and pepper to taste

mushrooms to garnish, optional

Drain fettucine, and while hot add the cheeses, wine, butter, salt and pepper and squash.  Toss around until cheeses melt and well blended.  Portion out on 2 plates and top with seared scallops. 

 

By the way, the Stella Pinot Grigio is an excellent pinot for the price.  I got this bottle for around $8, and it is just as good as some of the $15-$20 Pinot Grigios I’ve had. 

Lastly, a picture of Chase being his happy self.