Blue Alfredo Pasta With Scallop And Tomato For 4th Of July Cut any large scallops in half; set aside. Stir all ingredients together to coat with sauce. Pasta Seafood-shrimp & scallops sautéed in a marinara and cream sauce.

Ingredients of Blue Alfredo Pasta With Scallop And Tomato For 4th Of July

  1. You need of blue alfredo pasta.
  2. Prepare 2 cup of udon noodle or linguine pasta.
  3. Prepare 500 grams of leggo Alfredo creamy pasta sauce.
  4. It's 10 of blue pea flower or blue food colouring.
  5. It's 4 tbsp of boiling water.
  6. You need of scallop.
  7. You need 1 dash of salt and pepper.
  8. You need 10 of scallop.
  9. Prepare of cherry tomato.
  10. Prepare 1 dash of salt and pepper.
  11. It's 12 of small roma tomato.
  12. You need of garnish optional add on.

Blue Alfredo Pasta With Scallop And Tomato For 4th Of July instructions

  1. Cooked udon noodle for 13 minutes then drain and set aside.
  2. In pan bring to a boil blue pea flower with water then stiring and pressing till colour turn blue and off heat and set aside..
  3. Bring Alfredo sauce to a simmer then add cooked pasta and mix well.
  4. Sieve the natural blue pea flower and mix with the cooked Alfredo pasta.
  5. With oil and butter pan sear scallop for 2 minute then turn over and sear for another 1 minute then off heat.
  6. Layer fresh thinly slice tomato top with seasoning then top scallop and top with seasoning too.
  7. Then top blue colour Alfredo pasta and a blue pea flower and serve immediately.

Toss the pasta and the simmering sauce together for a minute or two, until the spaghetti is nicely coated with sauce and perfectly al dente, and the seafood is distributed throughout the pasta. Even though scallops look ready to cook when you buy them, make sure to rinse them under running water to remove any residual sand from the crevices. Tangy sundried tomato dressing poured over corkscrew pasta , with tomatoes, olives, and plenty of Parmesan cheese. Okay, now that that's over with, let me show you my favorite chick food pasta salad—the one I always make on Fourth of July. Thin slices of seasoned potatoes, layered with onion and baked in a buttery milk sauce.

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