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When Georgia Stott of New Glarus, Wisconsin went back to school while still working full-time, fast-fixing recipes became a “necessity of life,” she recalls. Here, the self-described “hard-core recipe addict” shares a speedy seafood supper. TIP: “Try substituting other seafood or herbs to suit your tastes,” she suggests.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 150 calories, 3 g fat (2 g saturated fat), 26 mg cholesterol, 124 mg sodium, 18 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Scallops Alfredo in Quick Cooking November/December 2005, p48
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 22, 2012 by katlaydee3
I thought this was Ok, but felt that the Alfredo flavor was too much for the scallops. I probably will not make again.
Reviewed on Apr. 01, 2010 by rosa85
My husband absolutely loved this recipe. I added some garlic salt and fresh ground pepper while I sauted the mushrooms and scallops to give it a little bit more flavor. Very easy recipe to make
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