Baked Scallops and Pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

June 8, 2013 at 5:12 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, scallops, seafood, shrimp | 2 Comments
Tags: Argopecten irradians, Bay Scallops, Bread Crumbs, cook, Home, Jello Sugar Free Double Chocolate Pudding, Parmigiano-Reggiano, Shrimp

Today’s Menu: Baked Scallops and pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

 

 
It was just one of those blah days today. Nothing going on and not a thing to do, very bored. For dinner it was Seafood night! I had some Bay Scallops in the freezer that I let thaw overnight in the fridge. With them I had a small box of Pop Corn Shrimp along with some Thin Spaghetti.

 

 
Tried a new recipe for the Bay Scallops, I found it on the All Recipes web site (Baked Scallops). Besides my Scallops I needed 4 tablespoons butter (melted), 1/2 cup seasoned dry bread crumbs, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 3 cloves garlic (minced), and 1/4 cup grated Parmesan cheese. To prepare it I preheated the oven to 400 degrees F. Poured the melted butter into a 2 quart oval casserole dish. Distributing the butter and scallops evenly inside the dish. I combined the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkled the mixture over the scallops. Then baked at 400 degrees for about 20 minutes, until the Scallops were firm. They came out delicious! The butter and spices provided a great taste and the bread crumbs gave it a nice crunch. A keeper recipe!

 

 
To go with my Baked Scallops I also baked some Sea Pak Pop Corn Shrimp. One of my favorite boxed Shrimp. They come frozen and all you have to do is bake them for 10 minutes at 450 degrees. I only had about a half serving, to cut back the calories and carbs since they are breaded. I also prepared some Ronzoni Healthy Harvest Whole Wheat Thin Spaghetti. I also had some Del Monte Seafood Dip on the side for the Scallops and Shrimp. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 
Baked Scallops
“Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.”
INGREDIENTS:
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and
drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition
Information
Servings Per Recipe: 4
Calories: 363
Amount Per Serving
Total Fat: 19g
Cholesterol: 88mg
Sodium: 565mg
Amount Per Serving
Total Carbs: 15.6g
Dietary Fiber: 0.9g
Protein: 31.3g
http://allrecipes.com/Recipe/Baked-Scallops/Detail.aspx?nextItemId=18234&position=0&prop24=RD_RecipeArrow_Left

 

 

 

Ronzoni Healthy Harvest Whole Grain Thin Spaghetti

Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6

Amount Per Serving

Calories 180 Calories from Fat 15

% Daily Value*

Total Fat 1.5g 2%

Saturated Fat 0 0%

Trans Fat 0

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 39g 13%

Dietary Fiber 5g 20%

Sugars 2g

Protein 9g

 
http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006503