Ingredients
2 tablespoons garlic butter
6 ounces sliced baby portabella mushrooms (3/4 package)
1 pound bay scallops, thawed and drained
salt and pepper, to taste
large zip-top bag
2 tablespoons flour
1/2 cup white wine
1 cup Alfredo sauce
1/4 cup sour cream
1 (20-ounce) package refrigerated mashed potatoes
cooking spray
1/4 cup shredded Italian cheese blend
2 teaspoons grated Parmesan and Romano cheese
1 (16-ounce) bag frozen Alpine-blend vegetables
4 ounces processed bar cheese (1/2 bar)
1/2 teaspoon seasoned salt
1 (16-ounce) bag frozen green peas
2 tablespoons water
1 tablespoon butter
1/2 teaspoon seasoned salt
Description
Scallops Saint-Jacques With Alpine Cheese Blend Vegetables
Publix Super Markets
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