Basil Scallops With Gluten Free Pasta Recipes

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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     Seafood     Shellfish     Scallops

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

BASIL SCALLOPS WITH GLUTEN FREE PASTA



Basil Scallops With Gluten Free Pasta image

This recipe is fairly easy, elegant, and avoids foods for those who are gluten intolerant or suffer from migraines triggered by foods.

Provided by Headache Helper

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces gluten-free pasta (fettuccine or spaghetti recommended)
1 lb bay scallop
1/2 teaspoon fresh ground pepper
cooking spray
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon salt
3/4 cup vegetable broth (without tomato, onion and soy)
1/3 cup green onion, chopped
1 teaspoon cornstarch

Steps:

  • Cook pasta acording to package directions.
  • Combine olive oil, Dijon mustard, basil & salt. Set aside.
  • Chop green onions and basil.
  • Cook scallops in a skillet over medium-high heat.
  • Remove scallops from pan. Cover to keep warm.
  • Add broth, green onions, and cornstarch to skillet. Cook, stirring often, until it begins to thicken.
  • Add olive oil mixture. Cook 15 seconds.
  • Add scallops and any juice. Stir and cook until coated and hot.
  • Serve scallops and sauce over pasta.
  • Sprinkle on fresh parsley, if desired.

Nutrition Facts : Calories 146.7, Fat 7.5, SaturatedFat 1.1, Cholesterol 27.3, Sodium 635.2, Carbohydrate 5.2, Fiber 0.4, Sugar 0.2, Protein 14.1

SPAGHETTI WITH LEMON, BASIL AND SCALLOPS



SPAGHETTI WITH LEMON, BASIL AND SCALLOPS image

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

1/2 cup olive oil
2 teaspoons grated lemon zest
2 lemons, juice of
1 small garlic clove, minced to paste
salt and pepper
2 ounces parmesan cheese, grated (1 cup)
4 tablespoons unsalted butter, softened
1 lb small bay scallop
1 lb spaghetti
1/4 cup shredded fresh basil, no substitute

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.

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