Creamy Scalloped Noodles Recipes

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS

Steps:

• Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
• While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
• Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

CREAMY SCALLOPED NOODLES

Steps:

• Melt butter in a medium saucepan over low to medium heat. When melted, add flour and blend thoroughly.
• Add onion and garlic, stirring to blend. Cook one to two minutes.
• Slowly add milk and cream, stirring constantly with wire whisk until thick.
• Stir in salt, pepper and nutmeg. Add half the cheese and stir over low heat until melted.
• Meanwhile, add the uncooked noodles to a large pot of salted, boiling water. Lower heat and simmer for about 5 minutes. Drain.
• Butter or spray a 9x13" baking dish and layer half the noodles in the pan.
• Evenly pour half the sauce over the noodles in the pan. Repeat, layering the remaining noodles with the remaining sauce poured over all.
• Carefully place the remaining white cheddar cheese over the top of the casserole.
• Bake dish on middle rack of a preheated 350° oven for approximately 35 minutes, uncovered, until top has turned a golden brown and noodles are tender.
• Remove from oven and let dish rest for 5-10 minutes.
• Serve and enjoy!