Basil Pan Seared Scallops Over Pasta Recipes

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PAN SEARED SCALLOPS WITH PASTA



Pan Seared Scallops with Pasta image

A light, bright and completely flavor-packed Pan Seared Scallops with Pasta - perfect for summer days when you're craving carbs but want something unique

Provided by Yumna Jawad

Categories     Entree

Time 25m

Number Of Ingredients 8

8 ounces linguine
2 tablespoons avocado oil
1 pound large scallops
Salt and pepper (to taste)
1 tablespoon butter
2 garlic cloves (finely minced)
1 pint cherry tomatoes (halved lengthwise)
Fresh chopped parsley (for serving)

Steps:

  • Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
  • Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
  • Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
  • Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
  • Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
  • Serve immediately with fresh parsley.

Nutrition Facts : ServingSize 1 g, Calories 467 kcal, Carbohydrate 69 g, Protein 25 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 689 mg, Fiber 2 g, Sugar 3 g

SEARED SCALLOPS OVER BASIL PASTA RECIPE - (4.4/5)



Seared Scallops over Basil Pasta Recipe - (4.4/5) image

Provided by TFerg

Number Of Ingredients 11

1 package thin spaghetti pasta
12 scallops, rinsed and drained, patted dry (must be dry when placing into the pan)
1 Tbs olive oil
2 Tbs vegetable oil
1 Tsp Kosher salt
1 Tbs ground white pepper
2 Tbs dried basil
1/2 Cup fresh grated Parmesan cheese
1/2 Cup white wine
2 Tbs pasta water
1/2 Cup minced shallots or white onion (very thin, small pieces)

Steps:

  • This all happens very fast so prepare all ingredients in advance. 1. Mix Olive oil and basil in a large bowl. 2. Bring a large pot of water to a boil. Cook pasta in boiling water according to package directions. 3. Mix salt and pepper in a small bowl. 4. Sprinkle salt and pepper mixture onto one side of the dry scallops. 5. Heat a large cast iron or heavy frying pan. 6. Add vegetable oil. Heat to very hot. 7. Remove 2 Tbs of pasta water and mix pasta water in with oil and basil 8. Drain, rinse, and transfer pasta to the bowl with the basil mixture. 9. Sprinkle cheese into pasta mixture (1/2 at a time) and mix well. 10. When the pan is very hot, place scallops (salt/pepper side down) in a single layer around the pan. Do not crowd the scallops or they will steam instead of sear. Sprinkle additional salt/pepper mixture onto the top of the scallops. 11. Sear the scallops for 3 minutes until you see a golden brown color on the bottom. Turn scallops, and cook the other side. 12. When the scallops are golden remove them to a heated plate and cover them. 13. Reduce the heat for the pan to medium and add scallops/onions and brown them. 14. Once the onions are brown (about 4 minutes) add the white wine, scraping the pan with a wooden spoon to remove anything stuck to the pan. Slowly increase the heat. 15. Continue to scrape and mix ingredients in the pan as the mixture reduces. (about 3 minutes) 15. Divide pasta onto plates, and top with scallops. Spoon wine reduction on top of the scallops. 16. Serve with a green vegetable like asparagus.

BASIL PAN-SEARED SCALLOPS OVER PASTA



Basil Pan-Seared Scallops over Pasta image

This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.

Provided by Allrecipes Member

Categories     Scallop Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
¾ cup olive oil
¼ cup lemon juice
1 ½ teaspoons dried minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter

Steps:

  • Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
  • Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
  • Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
  • In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
  • Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE



Seared Sea Scallops with Linguini in a Herb and Wine Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 21

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

Steps:

  • Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
  • Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
  • Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
  • Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
  • Divide the pasta between 2 serving plates and top with reserved scallops.
  • For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
  • And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

BASIL PAN-SEARED SCALLOPS OVER PASTA



Basil Pan-Seared Scallops over Pasta image

This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.

Provided by Grace

Categories     Scallop Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
¾ cup olive oil
¼ cup lemon juice
1 ½ teaspoons dried minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter

Steps:

  • Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
  • Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
  • Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
  • In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
  • Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g

SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS



Seared Scallop Pasta With Burst Tomatoes and Herbs image

Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.

Provided by Colu Henry

Categories     dinner, for two, quick, weekday, weeknight, pastas, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 pound linguine fini or other long, thin pasta
4 tablespoons olive oil, plus more for drizzling
2 shallots, thinly sliced into rings
1 1/4 pounds Sun Gold, cherry or grape tomatoes
2 garlic cloves, thinly sliced
Pinch of red-pepper flakes (optional)
1 pound large sea scallops, patted dry
1 1/2 cups roughly chopped mixed herbs, such as tarragon, mint, parsley and chives, plus more for serving

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
  • Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
  • Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
  • Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams

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