Bay Scallops & Shells

"Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat."
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
30mins
Ingredients:
8
Serves:
5
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ingredients

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directions

  • In a blender, combine cottage cheese with lemon juice and dill.
  • Blend until smooth.
  • Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
  • Mix well.
  • In a separate bowl mix the drained pasta with Italian dressing.
  • Spoon the scallop mixture into the pasta shells.
  • Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
  • Melt cheese in the oven (broil) and then serve hot.

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Reviews

  1. I tried this last night. They were great. I love scallops. I might try mixing in some crab and/or minced shrimp and then broil it with some cheese on top. I find stuffed shells to be a fun way of serving pasta too.
     
  2. These were not bad, but I felt like they were lacking something, and the celery was a bit overpowering for my taste. I loved how this recipe was very healthy, but next time I will tweak some things to make it suit my taste better.
     
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RECIPE SUBMITTED BY

I'm male, early 30's and live with my longtime girlfriend. I do the cooking, she does the baking. We both do the eating. ;^) What else? I have a spicy food addiction and have over 30 hot sauces taking up too much space in my fridge. I also have hard time not buying any cook book that I find that has great pictures - especially if I'm hungry. Many of them I never use for more than inspiration... looking through them gets me thinking about what I would like to make or eat.
 
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