BASIL PAN-SEARED SCALLOPS OVER PASTA
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 Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
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
SPINACH BASIL PASTA SALAD
This is a delicious salad! Use this as an alternative to the traditional pasta or potato salads at your BBQ!
Provided by _jennifer
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- 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 bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
- Toss the spinach and basil together in a large bowl.
- Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 6.6 g, Protein 13.6 g, SaturatedFat 4.7 g, Sodium 344.5 mg, Sugar 2.1 g
BASIL & SCALLOP PASTA SALAD
This recipe was printed in the Sunset Magazine. In addition to the prep and cook time there is a 2-8 hour refrigeration time to chill the salad. I have never made this, but 1/2 cup each olive oil and salad oil seems to much.
Provided by James Craig
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions.
- Drain, rinse with cold water and let drain.
- Pour 1/4 inch water in a 12 inch frying pan.
- Bring water to a boil; add broccoli flowerets, cover, and cook until tender crisp, about 2 minutes.
- Drain& immerse in ice water to cool; drain and set aside.
- Add another 1/4 inch of water to pan, bring to a boil, then add scallops; cover and cook until opaque.
- Drain& add to the broccoli.
- Stir together the lemon juice, vinegar, olive oil, salad oil, mustard, sugar, garlic, and basil.
- Gently mix the noodles, broccoli, scallops, and dressing.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 831.9, Fat 58, SaturatedFat 8.3, Cholesterol 85.4, Sodium 216, Carbohydrate 50.4, Fiber 2.5, Sugar 2.6, Protein 29.8
SAUTéED SCALLOPS STUFFED WITH BASIL
Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you happen to cut the scallops all the way through, sandwich them back together around the basil; scallops have enough gelatin to more or less stick to themselves. This recipe can also be made with pesto, but homemade pesto takes a bit of time, and the scallops cook in no time at all, so the pesto sort of slows the recipe down. A whole basil leaf serves the same purpose and is much quicker. Serve the scallops on a bed of mixed greens. Deglazing the pan with lemon juice is a nice touch; the warm dressing on cool greens is a treat. And you can use wine, stock, soy sauce or any number of other liquids to play around with the flavor of the dish as you like.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
- Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
- Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
- Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 1 gram, TransFat 0 grams
SPAGHETTI WITH LEMON, BASIL AND SCALLOPS
Make and share this SPAGHETTI WITH LEMON, BASIL AND SCALLOPS recipe from Food.com.
Provided by gailanng
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy. Set aside.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer (uncovered) and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to the pot. Stir in reserved olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter and basil; toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste.
- Garnish with additional sprigs of basil, if desired.
SEARED SCALLOPS WITH BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
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