Type what you have

Ingredients

• ✓ scallop
• vegetable oil
• buttermilk
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
2. 2 Pour buttermilk into a bowl. Combine flour, salt, and pepper in a second bowl. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated.
3. 3 Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Drain on a paper towel-lined plate. Repeat coating and frying remaining scallops.

By MBeau

Ingredients

• ✓ scallop
• butter
• chanterelle mushroom
• butter
• tomato
• balsamic vinegar

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
2. 2 Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

By maggie

Ingredients

• ✓ scallop
• butter
• garlic
• rosemary

Instructions

1. 1 Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary.
2. 2 Place scallops in skillet and cook until golden brown on one side, about 2 to 3 minutes. Turn scallops over and continue to cook until firm and opaque, about 1 or 2 minutes more.
3. 3 Remove crushed garlic and rosemary sprigs from the pan before serving.

By Pati

Ingredients

• ✓ scallop
• butter
• green onion
• mushroom
• all-purpose flour
• milk
• white wine
• salt
• white pepper
• swiss cheese
• parsley

Instructions

1. 1 Wash and drain scallops.
2. 2 Melt butter in a small stock pot over medium-low heat. Sauté onions and mushrooms until tender.
3. 3 Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt, and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

By Shirley

Ingredients

• ✓ scallop
• prosciutto
• toothpick
• olive oil
• black pepper
• white wine

Instructions

1. 1 Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
2. 2 Heat oil in a large skillet over medium-high heat. Add scallops and cook for about 2 minutes per side, seasoning each side with pepper as they cook. Drizzle wine over scallops and cook until opaque all the way through, 1 to 2 minutes.
3. 3 Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.

By KFEATHER

Ingredients

• ✓ scallop
• farfalle pasta
• olive oil
• lemon juice
• garlic flake
• salt
• black pepper
• basil
• butter
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, place scallops into a large bowl.
3. 3 Mix 1/4 cup oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and pepper in a bowl until combined; pour mixture over scallops and stir to coat. Transfer seasoned scallops to a large baking dish or plate; arrange in a single layer. Sprinkle 1 tablespoon dried basil over top side of scallops.
4. 4 Melt 1 tablespoon butter in a large skillet over medium-high heat. Place 1/2 of the scallops, basil-side down, into the melted butter; cook until dark golden brown, 3 to 4 minutes per side. Transfer to a plate and cook remaining scallops in the skillet.
5. 5 Heat remaining 1/2 cup butter, 1/2 cup oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt in a small saucepan over medium heat until butter melts, 2 to 3 minutes.
6. 6 Drain pasta and return to the pot. Pour hot butter sauce over top and toss to combine. Divide pasta onto plates and top with scallops.

By Grace

Ingredients

• ✓ scallop
• olive oil
• red bell pepper
• green onion
• garlic
• salt
• red pepper flakes
• lime zest
• lime juice
• orange
• cilantro

Instructions

1. 1 In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
2. 2 Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.

By Christine L

Ingredients

• ✓ scallop
• salt
• black pepper
• all-purpose flour
• butter
• pesto
• caper
• heavy cream

Instructions

1. 1 Season scallops with salt and pepper, then dredge in flour.
2. 2 Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

By Allrecipes Member

Ingredients

• ✓ scallop
• olive oil
• shrimp
• butter
• all-purpose flour
• chicken broth
• white wine
• button mushroom
• shallot
• crabmeat
• provolone cheese
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly butter 8 ramekins.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shrimp and scallops; sauté until opaque and firm, about 5 minutes. Remove from the heat.
3. 3 At the same time, melt butter in a medium saucepan over medium heat. Stir in flour until smooth, then gradually whisk in hot broth. Increase the heat to high and cook, stirring constantly, until thickened. Mix in wine, mushrooms, and shallots; cook for 5 to 10 more minutes.
4. 4 Arrange shrimp, scallops, and crabmeat in the bottom of the prepared ramekins. Pour sauce over seafood, then sprinkle with provolone and Parmesan cheeses.
5. 5 Bake in the preheated oven until golden, about 12 to 15 minutes.
6. 6 Remove from the oven, sprinkle with parsley, and serve.

By JELI

Ingredients

• ✓ scallop
• instant ramen noodle
• water
• soy sauce
• mirin
• dashi broth powder
• rice vinegar
• shiitake mushroom
• green onion
• ginger
• butter

Instructions

1. 1 Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
2. 2 While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
3. 3 Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

By Seth Kolloen

Ingredients

• ✓ scallop
• penne pasta
• shrimp
• artichoke heart
• sun-dried tomato
• heavy cream
• parmesan cheese
• kalamata olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ scallop
• butter
• onion
• celery
• milk
• all-purpose flour
• butter
• cheddar cheese
• salt
• black pepper
• crabmeat
• lobster meat
• shrimp

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
3. 3 Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
4. 4 In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
5. 5 Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

By Rose

Ingredients

• ✓ scallop
• onion
• olive oil
• sherry
• carrot
• celery
• red potato
• tomato paste
• cayenne pepper
• milk
• half-and-half
• shrimp
• clam juice

Instructions

1. 1 In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
2. 2 Puree half of the mixture in a blender until smooth, then return to stock pot.
3. 3 Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.

By Richard Danser

Ingredients

• ✓ scallop
• butter
• onion
• sweet pepper
• garlic
• herbes de provence
• cayenne pepper
• sweet potato
• corn kernel
• chicken broth
• milk
• tilapia
• salt
• black pepper

Instructions

1. 1 Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
2. 2 Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
3. 3 Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

By Diana71

Ingredients

• ✓ scallop
• olive oil
• onion
• garlic
• tomato
• tomato paste
• white wine
• sugar
• red pepper flakes
• oregano
• salt
• bay leaf
• spaghetti
• clam
• shrimp
• parmesan cheese

Instructions

1. 1 Heat 2 teaspoons oil in a saucepan over medium heat. Add onion and 2/3 of the garlic; cook and stir until tender, 3 to 5 minutes. Mix in crushed tomatoes, tomato paste, wine, sugar, pepper flakes, oregano, salt, and bay leaf. Bring to a simmer and cook, uncovered and stirring occasionally, for 1 hour.
2. 2 When the sauce has about 20 minutes left, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 While the pasta is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until shells open, 5 to 7 minutes. Discard any clams that do not open. Stir opened clams into the sauce.
4. 4 Heat remaining 2 teaspoons oil in a large skillet over medium heat. Add shrimp and scallops; cook and stir until opaque, about 2 minutes. Stir in remaining garlic. Transfer mixture to the sauce.
5. 5 Drain spaghetti. Serve seafood sauce over top and garnish with Parmesan cheese.

By Hawn

Ingredients

• ✓ scallop
• clementine
• tomato
• red onion
• scallion
• lemon
• lime
• garlic
• cilantro
• olive oil
• sea salt

Instructions

1. 1 Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

By Sharad

Ingredients

• ✓ scallop
• cayenne pepper
• thyme
• salt
• worcestershire sauce
• cajun seasoning
• cod
• shrimp
• white rice
• water
• beer
• chicken broth
• all-purpose flour
• garlic
• green bell pepper
• onion
• celery
• butter

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter, followed by celery, onion, bell pepper, and garlic. Cook and stir until vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to thoroughly coat.
2. 2 Pour in 1 1/2 cups chicken broth while continuing to stir vegetables. Pour in beer. Set an elevated trivet on top of the mixture. Pour water and rice into a small silicone bowl and set on top of trivet. Cancel Saute mode. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
5. 5 Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot.
6. 6 Whisk remaining flour with remaining chicken broth in a small bowl. Pour into the pot and mix together. Stir frequently and allow to thicken and cook until shrimp are bright pink, cod is easily flaked with a fork, and scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.

By thedailygourmet

Ingredients

• ✓ scallop
• cornstarch
• white wine
• peanut oil
• green onion
• clam juice
• salt
• cayenne pepper
• ginger
• water chestnut

Instructions

1. 1 In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
2. 2 In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
3. 3 Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
4. 4 Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
5. 5 Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

By CHRISTYJ

Ingredients

• ✓ scallop
• lemon juice
• sherry cooking wine
• cornstarch
• butter
• carrot
• garlic
• mushroom
• thyme
• pea pod
• green onion
• rice

Instructions

1. 1 If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
2. 2 Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.

By Holland House

Ingredients

• ✓ scallop
• halibut fillet
• shrimp
• white wine
• butter
• lemon juice
• garlic
• seafood seasoning
• salt
• pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange halibut, scallops, and shrimp in a glass oven-safe baking dish. Drizzle with wine, melted butter, and lemon juice. Sprinkle with garlic and seafood seasoning, then season with salt and pepper.
3. 3 Bake in the preheated oven until halibut turns white and flakes easily with a fork, 10 to 12 minutes. Sprinkle with parsley just before serving.

By MICHELLE0011

Ingredients

• ✓ scallop
• olive oil
• paprika
• cayenne pepper
• salt
• black pepper
• garlic
• butter bean
• lemon
• italian seasoning
• lentil
• arugula

Instructions

1. 1 Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
2. 2 Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
3. 3 Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
4. 4 Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ scallop
• olive oil
• arborio rice
• vegetable broth
• garlic
• leek
• red chile pepper
• shrimp
• spinach leaf
• red bell pepper
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

Ingredients

• ✓ scallop
• fettuccine pasta
• olive oil
• spinach
• salt
• pepper
• garlic
• mushroom
• cream of mushroom soup
• white wine
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
2. 2 In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
3. 3 In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

By SHAVON

Ingredients

• ✓ scallop
• butter
• asparagus
• mushroom
• onion
• shrimp
• garlic
• parsley
• salt
• black pepper
• lemon juice

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
2. 2 Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in garlic, parsley, salt, and pepper; cook for 1 minute more.
3. 3 Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

By Shana

Ingredients

• ✓ scallop
• glutinous rice
• shrimp
• shiitake mushroom
• olive oil
• egg
• chinese sausage
• water
• soy sauce
• soy sauce
• sugar
• cilantro

Instructions

1. 1 Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
2. 2 When the rice is almost finished soaking, soak shrimp, scallops, and mushrooms in three separate bowls of water until softened, about 15 minutes. Drain shrimp and scallops. Drain mushrooms and reserve mushroom water. Chop shrimp, scallops, and mushrooms into small pieces.
3. 3 Heat olive oil in a large skillet over medium heat. Pour in eggs and swirl the skillet to spread into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
4. 4 Transfer eggs to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
5. 5 Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add shrimp, scallops, and mushrooms; cook for 3 to 5 minutes, then transfer to a bowl.
6. 6 Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water and stir constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
7. 7 Season rice with both soy sauces and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

By hello angie

Ingredients

• ✓ scallop
• olive oil
• onion
• celery
• carrot
• long-grain rice
• tomato
• chicken broth
• salt
• pepper
• basil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion, celery, and carrot; cook and stir until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
2. 2 Rinse scallops, and if large cut scallops in half. Stir scallops into soup; cover and simmer until rice is tender and scallops are opaque, approximately 5 to 10 minutes.
3. 3 Season to taste with salt and pepper. Stir in basil and serve.

By MARBALET

Ingredients

• ✓ scallop
• shrimp
• lime
• lemon
• onion
• cucumber
• tomato
• jalapeno pepper
• serrano pepper
• cilantro
• olive oil
• salt
• black pepper

Instructions

1. 1 In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.

By JAVI19

Ingredients

• ✓ scallop
• medium seashell pasta
• butter
• olive oil
• parsley
• garlic
• button mushroom
• asparagus
• onion powder
• salt
• black pepper
• mascarpone cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
2. 2 Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
3. 3 Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
4. 4 While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
5. 5 Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

By Andy Smith

Ingredients

• ✓ scallop
• bacon
• onion
• garlic
• chicken stock
• celery
• potato
• carrot
• corn kernel
• black pepper
• red pepper flakes
• shrimp
• halibut
• evaporated milk

Instructions

1. 1 Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes. Drain excess grease. Add onion and garlic to bacon; cook and stir until onion translucent, about 5 minutes. Transfer to a slow cooker.
2. 2 Add chicken stock to slow cooker. Stir in celery, potatoes, carrots, and corn; season with black pepper and red pepper flakes. Cover slow cooker.
3. 3 Cook on High for 3 hours.
4. 4 Stir scallops, shrimp, and halibut into slow cooker; cook 1 hour more. Stir in evaporated milk until thoroughly heated; serve.

By KathrynG

Ingredients

• ✓ scallop
• fettuccine pasta
• heavy cream
• green onion
• parsley
• basil
• thyme
• salt
• black pepper
• red pepper flakes
• white pepper
• shrimp
• swiss cheese
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes; drain pasta.
2. 2 Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat and add green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Simmer until thickened, 7 to 8 minutes.
3. 3 Stir in shrimp and scallops. Cook until shrimp is no longer translucent.
4. 4 Stir in cheeses, blending well.
5. 5 Serve sauce over pasta.
6. 6 Serve hot and enjoy!

By Star Pooley