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Serve these special scallops in an interesting and tasty herbed bread bowl.
Heat oven to 350°F. Slightly crush 8 (25x12-inch) pieces of aluminum foil to make 8 (3 1/2-inch) balls of foil; flatten slightly. Place foil balls onto large ungreased baking sheet, flattened-side up.
Press each biscuit into 5 1/2-inch circle. Brush with melted butter; sprinkle with cheese and Italian seasoning. Place 1 circle dough over each foil ball, shaping gently to fit, but not allowing dough to touch baking sheet. Bake for 14 to 18 minutes or until golden brown. Carefully remove bowls from foil. Set aside.
Drain scallops; pat dry with paper towels. Set aside.
Meanwhile, melt 2 tablespoons butter in 10-inch skillet until sizzling; add pepper, onions and garlic. Cook over medium-high heat, stirring occasionally, until peppers are crisply tender (3 to 5 minutes). Add scallops; continue cooking, stirring occasionally, until scallops turn white (3 to 4 minutes). Add Alfredo sauce; continue cooking, stirring occasionally, until mixture is heated through (3 to 4 minutes).
To serve, ladle soup into each bread bowl.
*Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/8 teaspoon rubbed sage.
Dietary Fiber: 0g
What a great recipe! This is 'special enough for company' recipe that looks like you've spent a lot of time preparing, but it's so, so easy! It's August now and my herb garden is going crazy, so I pressed fresh herbs into the biscuits. I used dill, flat-leaf parsley, a chiffonade of basil, thyme, oregano and tarragon. Deliciously simple and simply delicious. You won't be sorry if you try this recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/752
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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