Zutaten für Scallops And Smoked Salmon Pasta
- Olive Oil
- Garlic Cloves
- 2% Low Fat Milk
- 1 tablespoon cornstarch
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Saffron Thread
- Bay Scallops
- 2 tablespoons chopped green onion
- 1 tablespoon capers
- Lox
- Spinach Fettuccine
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Scallops And Smoked Salmon Pasta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Scallops And Smoked Salmon Pasta
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add 2 cloves minced garlic and cook for 30 seconds, until fragrant.
- In a small bowl, whisk together 1/2 cup milk and 1 tablespoon cornstarch until smooth.
- Pour the milk mixture into the saucepan with the garlic.
- Cook and stir over medium-low heat for 2-3 minutes, until the sauce thickens and becomes bubbly.
- Reduce heat to low. Stir in 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 teaspoon black pepper, and a pinch of saffron threads.
- Continue stirring until the cheeses are melted and the sauce is smooth and creamy.
- Add 1 pound sea scallops, 2 tablespoons chopped green onion, and 1 tablespoon capers to the sauce.
- Cook for 3-5 minutes, stirring frequently, until the scallops are opaque and cooked through.
- Gently stir in 4 ounces smoked salmon, cut into bite-sized pieces.
- Serve the creamy sauce immediately over 1 pound hot cooked fettuccine or your favorite pasta.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
19g
Fat
19g
Carbs
14g
