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Seafood Trio Sauté
Seafood Trio Sauté

Seafood Trio Sauté

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Cook Minutes 30 Min
Prep : 30 Min
This recipe is inspired by Campania in Italy.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. butter
1/2 yellow pepper, cut into strips
1/2 yellow zucchini, cut into thin matchlike sticks
1 shallot, finely chopped
1 skinless salmon fillet (1/2 lb./225 g), cut into bite-size pieces
1/2 lb. (225 g) uncooked large shrimp, peeled with tails left on, deveined
1/2 lb. (225 g) sea scallops
1/3 cup dry white wine
1 jar (410 mL) Classico Alfredo di Capri Alfredo & Sun-Dried Tomato Pasta Sauce
1 cup halved trimmed fresh asparagus spears
1 cup frozen baby peas
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Step 1
Melt butter in large skillet on medium heat. Add peppers, zucchini and shallots; cook 3 to 5 min. or until crisp-tender, stirring frequently.
Step 2
Add salmon and shrimp; cook 1 to 2 min. or until shrimp turn pink. Add scallops and wine; stir. Cover; cook 1 to 2 min. or until scallops are opaque.
Step 3
Stir in remaining ingredients; cook, uncovered, 3 to 4 min. or until heated through, stirring frequently.
Kraft Kitchen Tips!
Substitute clam juice or 25%-less-sodium chicken broth for the wine.
Special Extra
Garnish with 2 Tbsp. chopped fresh chives before serving.
Serving Suggestion
While delicious served as is, this easy-to-make seafood dish is equally as tasty when served over your favourite hot cooked pasta.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 6 g
30 %
Cholesterol 125 mg
Sodium 600 mg
25 %
Carbohydrate 10 g
Fibre 2 g
Sugars 5 g
Protein 19 g
Vitamin A
10 %
Vitamin C
50 %
8 %
20 %
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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