Scallop Pasta Alfredo and Strawberry Salad

Hello all! What a busy week it has been. Between family outings, teaching, preparing for teaching, and everything else I completely lost track of time and could not post on Sunday. On this happy Wednesday, however, I thought I would share a recipe I came up with for those yummy scallops I caught last weekend. I love rich pastas and what better pasta dish than one with seafood. Since I was doing such a heavy main dish I decided to pair it with a very light but tasty salad. :) Try it out and let me know what you think!

 

Strawberry Salad

ingredients

 

Spinach salad

1 1/2 cups chopped strawberries

1/2 cup dried cranberry

1/2 cup chopped walnut

1/3 cup chopped purple onion

sprinkle Gorgonzola cheese

raspberry vinaigrette dressing

 

 

Scallop Pasta Alfredo

ingredients

 

1 box bow tie pasta

2 cups scallops (could use shrimp or any seafood)

1 tbs butter

2 cans artichoke hearts

1 pkg. sun dried tomatoes

chopped bacon cooked

1 can peas drained

 

alfredo sauce ingredients

 1/2 cup butter

2 tbs. cream cheese

1 pint heavy cream

1 tsp. garlic powder

2/3 cup parmesan cheese

salt and pepper to taste

 

directions

Cook bacon in saute pan. Remove. Saute scallops in butter over medium heat in same pan until they are white. About 5 minutes. Add artichokes, bacon, and peas. Saute another few minutes.  Cook pasta according to directions. Drain then add scallops, bacon, artichoke, sun dried tomato, and peas. In same saute pan as bacon and scallops melt the butter. When butter is melted add cream cheese and stir until soft. Add heavy cream, garlic, salt, and pepper. Simmer for about 15 minutes over low heat stirring constantly. Remove from heat and add parmesan cheese. ENJOY!