Ingredients for Shirley's Baked Scallops And Shells
- Small Shell Pasta
- Bay Scallop
- Virgin Olive Oil
- 1 (24 ounce) jar of white clam sauce
- 1 tablespoon dried dill weed (or 2 tablespoons fresh, chopped)
- Seasoned Bread Crumbs
- 1/2 cup grated Parmesan cheese (optional)
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How to Make Shirley's Baked Scallops And Shells
- Cook 1 pound of pasta shells according to package directions. Drain and set aside in a large mixing bowl.
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with aluminum foil.
- In a medium bowl, toss 1 pound of patted-dry sea scallops with 2 tablespoons of olive oil.
- Arrange the scallops in the prepared baking dish. Bake for 15-20 minutes, or until the scallops are opaque and white.
- Once the scallops are cooked, add them to the bowl with the cooked pasta shells.
- Stir in 1 (24 ounce) jar of white clam sauce and 1 tablespoon of dried dill weed (or 2 tablespoons fresh, chopped).
- Pour the pasta and scallop mixture into the prepared 9x13 inch baking dish.
- Sprinkle 1 cup of seasoned breadcrumbs evenly over the top.
- Bake for an additional 15 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly.
- If desired, sprinkle 1/2 cup of grated Parmesan cheese over the top.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
19g
Fat
9g
Carbs
36g
