Alfredo Scallops In Herbed Bread Bowls

Alfredo Scallops In Herbed Bread Bowls
25
2 Reviews
Serve these special scallops in an interesting and tasty herbed bread bowl.
20 min
Prep Time
45 min
Total Time
8 servings

Ingredients

Bread Bowls

1 (16- to 16.3-ounce) can (8 biscuits)
large refrigerated buttermilk biscuits
2 tablespoons
Land O Lakes® Butter, melted
1 tablespoon
grated Parmesan cheese
1 teaspoon
dried Italian seasoning*

Scallops

3/4 pound
bay scallops
2 tablespoons
Land O Lakes® Butter
1 medium (1 cup)
red, green and/or yellow bell pepper
1 medium (1 cup)
onion , chopped
1 teaspoon
finely chopped fresh garlic
1/2 teaspoon
salt
2 tablespoons
all-purpose flour
1 cup
Land O Lakes® Half & Half
1/2 cup
grated Parmeson cheese
 
*Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/8 teaspoon rubbed sage.

Directions

  1. Heat oven to 350°F. 
  2. 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.
  3. 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 14-18 minutes or until golden brown. Carefully remove bowls from foil. Set aside.
  4. Drain scallops; pat dry with paper towels. Set aside.
  5. Melt 2 tablespoons butter in 10-inch skillet until sizzling; add bell pepper, onion and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until peppers are crisply tender. Stir in 2 tablespoons flour and salt; cook 1 minute. Add half & half; cook, stirring constantly, 5 minutes or until sauce is thickened. Stir in Parmesan cheese. Add scallops; continue cooking, stirring occasionally, 3-4 minutes or until scallops turn white.
  6. Ladle soup into each bread bowl to serve.

Recipe Tips

- Restaurant-style bread bowls are easy to make at home! We’ve jump-started the process by using the large-size refrigerated biscuits instead of yeast dough to form the bowls. The large biscuits work best because they will bake into bowls big enough to hold the soup. Thicker soups are perfect to use in bread bowls because broth-type soups soak right through the baked dough making the bowls wet and soggy.

- For easy handling, use dough directly from refrigerator.

Nutrition Facts (1 serving)

Calories
340
Cholesterol
40mg
Carbohydrates
31g
Protein
12g
Fat
19g
Sodium
1060mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

This tasted like Alfredo.

Rating

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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