Baked Stuffed Clam w/ Bay Scallops Spaghetti

July 23, 2018 at 5:11 PM | Posted in Ronzoni Healthy Harvest Pasta, scallops, seafood | Leave a comment
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Today’s Menu: Baked Stuffed Clam w/ Bay Scallops Spaghetti



For Breakfast this morning I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had my morning cup of Bigelow Decaf Green Tea. Still some passing showers in the area, 79 degrees and humid. Well we got plenty of rain the past 3 days and we needed it! The lawns in are were turning brown so the rain was very welcome. Got the leaf blower out and cleaned the deck and driveway areas. Then after Lunch got the hedge clippers out and trimmed the vines along the driveway. Good to get out and do some work outside. For Dinner tonight its Seafood and Pasta! I prepared Baked Stuffed Clam w/ Bay Scallops Spaghetti.



I was out yesterday and stopped by a Kroger and picked up a couple of Matlaw Stuffed Clams and some Bay Scallops for tonight’s Dinner. Kroger are the only one that carries the Matlaw Stuffed Clams (Brand). We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.


I purchased some beautiful looking Bay Scallops from Kroger the day before. Rinsed them in cold water and stored them in a Hefty Zip Plastic Bag, kept them in the fridge until ready to use. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Extra Light Olive Oil, Bay Scallops (rinsed and patted dry), Parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn (to taste).





in a large nonstick skillet coated with Pam Cooking Spray, cook scallops in 1 teaspoon Oil and 1 tablespoon of Butter, over medium heat. Seasoned immediately as you add them to the pan, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. Cook the Scallops until firm and opaque; remove and keep warm.







For the Thin Spaghetti I’ll be using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. To prepare the Spaghetti; cook the Pasta according to package directions. As the Spaghetti finishes drain and season. To serve make a bed of the Thin Spaghetti and top with the Bay Scallops. Topped everything with some, Dried Parsley, fresh Shaved Parmesan Cheese and a splash of the Extra Light Olive Oil. Stuffed Clams, Scallops, and Spaghetti, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.




Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.



Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”
Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

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