Recipes and Cooking Scallop and Asparagus Alfredo 4.0 (25) The combination of creamy alfredo, sophisticated scallops, and crisp-tender asparagus make this an elegant dinner option. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 30 mins Servings: 2 Yield: 4 cups Jump to Nutrition Facts Ingredients 8 ounce fresh or frozen sea scallops 2 ounce dried whole wheat penne pasta 1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces (2 cups) 2 teaspoon butter 2 cloves garlic, minced 1 5 ounce can evaporated fat-free milk 2 tablespoon reduced-fat cream cheese (Neufchâtel) 2 tablespoon finely shredded Parmesan cheese 1 tablespoon lemon juice ¼ teaspoon lemon-pepper seasoning Snipped fresh Italian (flat-leaf) parsley (optional) Directions Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. In a medium saucepan cook pasta according to package directions, adding asparagus for the last 3 minutes of cooking; drain. Return pasta mixture to hot saucepan; cover and keep warm. Meanwhile, in a large skillet heat butter over medium-high heat until melted. Add scallops and garlic; cook for 4 to 5 minutes or until scallops are golden, turning once. Transfer scallops to pasta mixture, reserving drippings in skillet Whisk evaporated milk into the reserved drippings; reduce heat to medium-low. Add cream cheese, Parmesan cheese, lemon juice, and lemon-pepper seasoning. Cook and stir until cheeses are melted and mixture is heated through. Add pasta mixture to cheese mixture; toss gently to coat. If desired, sprinkle each serving with parsley. Rate it Print Nutrition Facts (per serving) 398 Calories 11g Fat 40g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 398 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 66mg 22% Sodium 530mg 23% Total Carbohydrate 40g 15% Total Sugars 12g Protein 36g Vitamin C 15.9mg 80% Calcium 414mg 32% Iron 4.5mg 25% Potassium 1054mg 22% Folate, total 96.8mcg Vitamin B-12 2.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.