I love scallops, but since we have been trying to eat a little healthier around the McCarthy house lately, I’m sometimes a little adventurous when trying to cut calories and fat. My latest craze, is substituting Greek yogurt for sour cream, dressings, or other fatty creams (my favorites). While I absolutely adore the massive amounts of butter, cream, and cheese that go into making alfredo the spectacular creation it is, the scale, my waistline, and myself are in disagreement over the matter. With that said, an alternative was necessary. I’ve had five children/minions and am in my
mid early thirties; metabolism isn’t the old friend it used to be. “Skinny” recipes to the rescue...
If the title of this recipe wouldn’t be so long, I would have called it Skinny Scallop Alfredo Pasta Salad. While you can certainly eat this warm, I prefer it chilled. To achieve that, I cook the pasta ahead of time and keep it in the refrigerator until I’m ready. Honestly cooking the pasta is that hardest part, and that is only because you have to wait for water to boil. I'm sometimes an impatient wench.
I use frozen bay scallops that I get from PeaPod ...they’re the tiny, bite sized ones -delivered groceries will NEVER get old. When you’re ready to cook the scallops, the entire process takes less than 10 minutes. Heat up a small amount of oil in a skillet, toss in the scallops and seasoning, then cook for about five minutes. Once they turn a whitish color and are little firmer, they’re probably done. If you overcook them they can get rubbery, so be mindful and remove from the heat when done. Let’s be honest, I’ll still eat a rubbery scallop, which is better than no scallop at all. So when your 18 month old daughter sticks her toothbrush in the toilet...go ahead take care of that and let the scallops cook a wee bit longer.
When mixing the sauce, I use a separate bowl and combine the yogurt, parmesan, basil, milk and the seasonings. Next, I add the pasta, and broccoli. Lastly, I add the scallops so as not to tear them up trying to coat everything with the sauce. It’s pretty simple. I guess I could have called it the EASY Skinny Scallop Alfredo Pasta Salad. If you think of any other words to add to the title, feel free to share them in the comments. Let’s see how long we can make this “alternative” title.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Skinny Scallop Alfredo
- In a large skillet, heat the olive oil and add that scallops, 1/2 tsp salt, paprika, and black pepper.
- Cook for 3-5 minutes or until white and no longer raw (it’s easy to overcook scallops). Remove from heat when done.
- Combine in a large bowl: Greek yogurt, garlic powder, 2 tsp salt, parmesan cheese, milk, and basil. Stir until combined.
- To the yogurt mixture, add broccoli and cooked pasta. Stir to coat.
- Add in the scallops. Toss gently and serve either chilled or warm.
Check out these other recipes