Blackened Scallops And Pasta With Asiago Cream Sauce Recipes

ASIAGO CREAM SAUCE

Steps:

• Mix whipping cream and whole milk in a pot, add shredded asiago cheese and let soak for 5-10 minutes.
• Whisk in flour, preferably adding it through a sieve.
• Put the pot over slow heat. Whisk continuously until the sauce thickens without boiling it.
• Add a pinch of bullion cube for extra taste and flavor.
• Taste for salt and pepper, add more if needed.
• The sauce will still have a slightly runny consistency, but it'll thickens more when chilled.

BLACKENED SCALLOPS AND PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Melt butter in pan. While butter is melting, coat your scallops with blackening mixture.
• Add about half the wine and add scallops to the pan. Depending on the size of your scallops, cooking time is usually about 10 - 12 minutes on medium heat.
• Start water for your pasta.
• You will need to turn the scallops occasionally, add the rest of the wine as needed. After about five minutes add onions and garlic. Cook another five minutes and add cream.
• Once the cream is boiling, add the shredded cheese.
• Drain noodles and add pasta to sauce, mix together, and serve.
• I like to serve this meal with a Caesar salad and crusty bread.

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

BLACKENED SCALLOPS OVER ANGEL HAIR PASTA

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.