I love tortellini! How about you? Now, I don’t make my own tortellini and why should I? I’m usually in a hurry – TO EAT – not so much to get somewhere!
Nonetheless, I wanted to include this heavenly dish because I enjoy making it every couple of weeks when I’m craving Italian food.
Whenever I make this dish and others are dining in, wow, they think they’re eating at some fancy Italian restaurant. I appreciate the compliments, but how I pull my tortellini dish together will make you smile from start to finish. So, let’s get started.
❑ LARGE POT — This pot is used to cook your ramen noodles, veggies and other ingredients.
❑ LARGE COLANDER — This pot is used to cook your ramen noodles, veggies and other ingredients.
❑ FRYING PAN — Used to sauté your jump scallops (or salmon) you might want in your tortellini dish. If you choose to have grilled chicken in your tortellini, then I'd use my Foreman Grill to grill me some bird. It's all up to you and what you have on hand too.
❑ SMALL POT — This is what we'll use to warm up the pasta sauce.
❑ COOKIE SHEET — Optional, but if you plan on having garlic rolls with your meal that require you to bake them in the oven, I usually put them in tin-foil and place them on a cookie sheet.
❑ Tortellini — You'll find this near the deli section of any grocery store. Even Costco and Sam's Club have deals on tortellini. I choose the kind with all cheese in them and not chicken (on the inside), etc.
❑ Jumbo Scallops — If you can find jumbo scallops at a local grocery store or Walmart, go for it. They're the best for this dish. If you can only find regular sized (or baby) scallops, that's alright too. I've also made this dish with sautéed salmon (SO DELISH), grilled chicken (thighs or breasts), and sautéed Italian sausage on separate occasions. All tasted delish!
❑ Garlic Knots — If you like garlic rolls with your Italian dish, then do know that these are dee-lish! I get these at Walmart, but you can get something similar at most any grocery store. This bag contains 8 garlic knots.
❑ Olive Oil — Used to sauté your scallops (or salmon).
❑ Italian Seasonings — I'll sprinkle some of this in the frying pan along with the olive oil to sauté my scallops.
❑ Red Pasta Sauce — I'm partial to CLASSICO "Tomato & Basil" flavor, but you choose what you like. There are great brands out there and flavors. Go for it. DO NOTE: I don't believe this is a dish for white pasta sauce. No. Instead, I've got a recipe that calls for fettuccine and scallops where white sauce is appropriate. That one's upcoming in the DINNER section of my cookbook.
❑ Parmesan Cheese — I'll sprinkle some on the cooked tortellini before I pour red pasta sauce over the scallops and tortellini.
Here's how to make tortellini and jumbo scallops at your house like I do at mine.
BOIL YOUR TORTELLINI
★ 1.1 → How many are you serving? 1-2 people or more? Determine how many tortellini you need to cook.
★ 1.2 → For 2 people, boil 1/2 of your tortellini contents. Save the other 1/2 for another day. You'd be surprised how filling this meal is in just one bowl.
WARM UP YOUR SAUCE
★ 2.1 → In a small pot, warm up 2-3 cups of sauce per person on LOW HEAT.
★ 2.2 → Stir often. Do not let it boil. You might put a lid on this pot (or cover it up) so sauce doesn't escape the pot if it does get a little warm.
★ 2.3 → I add 2-3 tablespoons of parmesan cheese to the sauce for flavor.
★ 2.4 → I add extra sauce to the pot if I'm going to have garlic rolls with my meal. Having extra sauce to dip your garlic rolls in is its own heavenly experience.
BAKE YOUR GARLIC KNOTS (ROLLS)
★ 3.1 → If you choose to get the garlic knots available at Walmart, you won't be disappointed. These are my go-to choice for garlic rolls.
★ 3.2 → Simply poke a couple holes in the bag, follow the baking directions and place the bag in the oven on a cookie sheet and bake away!
★ 3.3 → When done, just leave them in the bag with the oven off to keep warm.
★ 3.4 → When you're ready to serve your tortellini and scallop meal, break open the bag and place a few on a plate for you and your dining guests. Leave the rest in the bag in the oven to keep warm.
THAW & SAUTÉ YOUR JUMBO SCALLOPS
★ 4.1 → Thaw your scallops FIRST before sautéing them in a large frying pan. You can do this by putting them in a pot of water, which you'll boil for 5-8 minutes or until the scallops are soft and can be sautéed in a frying pan.
★ 4.2 → Once thawed, pour the water out, rinse your scallops if needed, and then place them in a frying pan with 4-5 tablespoons of olive oil and sprinkle a little Italian seasonings on them too for seasoning while they cook.
★ 4.3 → Sauté your scallops on medium heat for 10-12 minutes. Toss them often and don't let them burn. Add 1-2 more tablespoons of oil if needed.
★ 4.4 → Once you're done sautéing your scallops, turn off the stove top burner and keep them in the pan until needed. If you need to drain any excess oil left over, do so.
★ 4.5 → You'll take a few out at a time and place them on your tortellini with each bowl you prepare.
DRAIN YOUR TORTELLINI
★ 5.1 → When your tortellini is done cooking, turn the burner off, and drain the water out of your tortellini using the colander.
★ 5.2 → I actually rinse my tortellini while in the colander under running hot water for 1-2 minutes. When that's done, everything should be ready to serve.
WITH TORTELLINI IN A BOWL, SPRINKLE PARMESANCHEESE ON TOP FIRST FOR FLAVOR
PLACE 10-12 JUMBO
SCALLOPS PER BOWL
POUR RED PASTA SAUCE ON TOP & ADD A LITTLE MORE PARMESAN CHEESE IF DESIRED
Set the table, prepare your beverages, get extra (small) plates out for your garlic rolls (optional) along with (small) personal bowls to put sauce in for personal/individual dipping, and begin thy feasting on this heavenly dish!
IN RED PASTA SAUCE
Talk about heaven with the very first bite! I do hope you get to try this dish at some point. It's a dish I have about 1-2 times a month. It's rich, decadent and so delicious.