PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY
This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
- Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
- Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
- Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
SCALLOP CEVICHE ON BLACK PASTA CAKES WITH CILANTRO SALSA
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 15
Steps:
- Combine onion, juices, jalapeño, and salt in a bowl.
- Poach scallops in 4 quarts of simmering salted water, stirring occasionally, until just cooked through (scallops should be opaque with centers slightly pink), about 1 minute. Drain scallops and gently toss with marinade. Marinate scallops, covered and chilled, 3 hours.
- Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Rinse briefly under cold running water to stop cooking (don't cool pasta completely) and drain well. Toss pasta with extra-virgin olive oil.
- Heat 1/4 inch olive or vegetable oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you don't want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Season cakes with salt.
- Soak onion in cold water to cover 20 minutes, then drain and rinse well. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use.
- Lift scallops out of marinade and put 1 on top of each pasta cake. Top with salsa and serve immediately.
BLACKENED SCALLOPS OVER ANGEL HAIR PASTA
A potently spicy seafood dish that will meet the expectations of any spicy seafood lover. Warning! As written, this recipe is too pepper-hot for many. Reduce pepper amounts unless you like it very spicy!
Provided by Divinity Turley
Categories Seafood Shellfish Scallops
Time 3h45m
Yield 6
Number Of Ingredients 15
Steps:
- Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
- Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
- Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
- Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 38.4 g, Cholesterol 55.8 mg, Fat 8.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 2.8 g, Sodium 652.1 mg, Sugar 2.5 g
BLACK PASTA WITH SCALLOPS
This is a stunning dish to look at with the black pasta and white scallops on top. The black pasta is very different, both in appearance and taste (made with squid ink). From LCBO Food & Drink Magazine Winter 2003. Serves 2 as main course or 4 as an appetizer.
Provided by Just Call Me Martha
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring large pot of salted water to boil and add pasta.
- Cook for 4 to 5 minutes or until al dente, then drain.
- While pasta is cooking, trim muscle from side of scallops.
- Heat oil in skillet over high heat.
- Add scallops and sauté about 2 minutes per side until golden and opaque throughout.
- Remove from skillet and set aside.
- Add whisky to skillet and boil until reduced to 1 tbsp (25 ml).
- Add stock and orange juice and boil until reduced by half, about 4 to 5 minutes.
- Remove from heat and whisk in butter.
- Season to taste with salt and pepper.
- Toss sauce with pasta and place on four serving plates.
- Nestle scallops on top and sprinkle with chives.
- NOTE: A single malt whisky is too strong a flavour for this dish thus the blended whisky.
Nutrition Facts : Calories 1134.2, Fat 40.8, SaturatedFat 17.2, Cholesterol 91.9, Sodium 338.9, Carbohydrate 131.7, Fiber 5.7, Sugar 4.4, Protein 40.6
SWEET CORN AND SCALLOP PASTA
Scallops have a mildly briny, delicately nutty flavor that pairs extremely well with sweet corn. The key to properly cooked scallops is making sure they're very dry, then allowing them to cook, undisturbed, to caramelize. Chopping the seared scallops into tender morsels helps to infuse the pasta with rich seafood flavor, while fresh corn adds texture to complement them. The emulsification of pasta water, butter and cheese creates a silky sauce for a satisfying pasta meal that still feels light.
Provided by Kay Chun
Categories weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high. Cook pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high. Season scallops with salt and pepper and add to skillet in a single layer. Cook, undisturbed, until golden underneath, about 2 minutes. Flip scallops and cook until golden on second side, 2 minutes longer. Transfer to a cutting board to cool.
- Add remaining 1 tablespoon oil, corn and scallions to the skillet; season with salt and pepper. Cook over medium, stirring occasionally, until lightly golden, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add lemon juice and stir to lift up any browned bits on bottom of pan.
- While the corn cooks, chop the cooled scallops into 1/2-inch pieces. Return pasta, 1/2 cup of the pasta water, corn mixture, scallops and butter to the large pot and heat over medium. Cook, stirring vigorously, until most of the liquid is absorbed and the sauce thickens, about 2 minutes. Remove from heat, stir in cheese and basil, and season with salt and pepper. (Add more pasta water if a thinner sauce is desired.)
- Divide pasta among bowls and garnish with more basil. Drizzle with olive oil, if desired.
PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY
Steps:
- Bring a large pot of water to a boil, and add salt generously. Add the pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
- Heat the oil in a large sauté pan over medium-high heat. Add the garlic and red pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer the garlic to a small bowl; set aside.
- Add the scallops to the pan (if using sea scallops, cut in half); sauté until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
- Add the pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
PASTA WITH PESTO AND SCALLOPS
A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.
Provided by Nancy and Terry
Categories Italian Recipes
Yield 5
Number Of Ingredients 14
Steps:
- In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
- Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
- Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g
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SEARED SCALLOPS WITH BLACK PASTA - THECOMMUNALFEAST.COM
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Servings 4Estimated Reading Time 2 minsCategory Date NightTotal Time 25 mins
- Bring a large pot of heavily salted water to a boil. When the water is boiling cook the pasta al dente. About 8 mins. Reserve 1 cup pasta water once cooked.
- In a large cast iron pot, or skillet melt 2 TBS butter with olive oil over medium high heat.. Pat dry the scallops and sear for 2-3 minutes on each side until golden brown. Remove from the pan and tent loosely to keep warm.
- Add the remaining butter and sauté the shallots with garlic on medium heat for 1 minute. The pasta should be ready by now. Add 1/4 cup of the pasta water to the pan to deglaze the pan and create a sauce. Scoop the noodles directly into the pan, freshly squeeze lemon over the pasta and toss in the lemon once done. Stir the pasta in the sauce for 2 minutes to allow the flavours to meld together and coat the noodles. Add more pasta water if needed.
- To serve: plate pasta, top with scallops and serve with freshly grated parmesan and garnish with parsley. Enjoy!
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