Ingredients
1 (24-ounce) package frozen sea scallops, thawed and drained
2 tablespoons butter
aluminum foil
1/4 cup white wine
2 teaspoons lemon juice
1 teaspoon seasoned salt
8 ounces bowtie pasta
1 tablespoon butter
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1 (8-ounce) can green peas (drained)
1 (10-ounce) container refrigerated light Alfredo sauce
1/4 cup artichoke hearts
4 plum tomatoes
1/4 cup roasted red peppers
6 cups European salad blend (3/4 bag )
1/4 cup green olives
1/2 cup seasoned croutons
1/4 cup Italian salad dressing
Description
Broiled Scallops With Bowtie Pasta, Mushrooms, And Peas
Publix Super Markets
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter