Looking for a seafood dinner? Then check out delicious scallop, vegetables and pasta recipe - ready in 50 minutes.
Scallops Tetrazzini
- Prep Time 20 min
- Total 50 min
- Servings 4
- Ingredients 15
Ingredients
- 6 ounces uncooked spaghetti, broken into 3-inch pieces
- 1 pound bay scallops
- 1 1/2 cups water
- 1 tablespoon lemon juice
- 3 tablespoons margarine or butter
- 1 package (8 ounces) sliced mushrooms (3 cups)
- 6 medium green onions, sliced (1/3 cup)
- 3 tablespoons all-purpose flour
- 3/4 teaspoon ground mustard (dry)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 2 cups milk
- 2 tablespoons dry sherry or chicken broth
- 1/2 cup grated Parmesan cheese
Instructions
-
Step1Heat oven to 350°. Cook and drain spaghetti as directed on package. Mix scallops, water and lemon juice in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Simmer uncovered 1 to 3 minutes or until scallops are white. Remove scallops from saucepan; reserve 1/2 cup liquid.
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Step2Melt margarine in same saucepan over medium heat. Cook mushrooms and onions in margarine, stirring occasionally, until onions are crisp-tender. Stir in flour, mustard, salt, pepper and paprika. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and reserved liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and 1/4 cup of the cheese.
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Step3Mix spaghetti, scallops and sauce in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 25 to 30 minutes or until hot in center.
Nutrition
455
Calories
16g
Total Fat
29g
Protein
52g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 455
- Calories from Fat
- 145
- Total Fat
- 16g
- Saturated Fat
- 5g
- Cholesterol
- 35mg
- Sodium
- 670mg
- Total Carbohydrate
- 52g
- Dietary Fiber
- 3g
- Protein
- 29g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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