Are looking for a blue alfredo pasta with scallop and tomato for 4th of july recipe that is delicious? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious blue alfredo pasta with scallop and tomato for 4th of july should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of blue alfredo pasta with scallop and tomato for 4th of july, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare blue alfredo pasta with scallop and tomato for 4th of july which is delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings required in prepare

1. Take blue alfredo pasta
2. Prepare 2 cup udon noodle or linguine pasta
3. Prepare 500 grams leggo Alfredo creamy pasta sauce
4. Take 10 blue pea flower or blue food colouring
5. Prepare 4 tbsp boiling water
6. Prepare scallop
7. Prepare 1 dash salt and pepper
8. Take 10 scallop
9. Prepare cherry tomato
10. Prepare 1 dash salt and pepper
11. Take 12 small roma tomato
12. Prepare garnish optional add on

Cover and set aside and keep warm. Using tongs, remove pasta from boiling water. Shake off excess water but DO NOT DRAIN pasta. Add pasta to Alfredo sauce and swirl to coat pasta in the sauce.

How to cook Blue Alfredo Pasta With Scallop And Tomato For 4th Of July:

1. Cooked udon noodle for 13 minutes then drain and set aside,In pan bring to a boil blue pea flower with water then stiring and pressing till colour turn blue and off heat and set aside.
2. Bring Alfredo sauce to a simmer then add cooked pasta and mix well, Sieve the natural blue pea flower and mix with the cooked Alfredo pasta
3. With oil and butter pan sear scallop for 2 minute then turn over and sear for another 1 minute then off heat
4. Layer fresh thinly slice tomato top with seasoning then top scallop and top with seasoning too, Then top blue colour Alfredo pasta and a blue pea flower and serve immediately
5. Done and ready to serve!

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Drain well in a colander set in the sink. I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. In this take on the classic Fettuccine alfredo, we create a creamy sauce without the usual heavy cream using a clever combination of an egg yolk, unsalted butter, Parmesan cheese, and pasta water.

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