Bow Ties And Scallops Recipes

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BOW TIES AND SCALLOPS



Bow Ties And Scallops image

This is so quick and easy, and it's a meal good enough for a dinner party. I add a few red pepper flakes to mine.

Provided by MizzNezz

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cooked bow tie pasta
2 tablespoons oil
2 cloves garlic, minced
3 plum tomatoes, diced
3/4 cup vegetable broth (use chicken broth if you like)
6 ounces sea scallops, rinsed and cut in quarters
1 tablespoon minced fresh parsley
2 tablespoons parmesan cheese

Steps:

  • Have the pasta cooked and drained.
  • Heat oil in skillet, add garlic and tomatoes, saute for 3 minutes.
  • Add broth, boil 1 minute.
  • Add scallops, boil 1 minute.
  • Add parsley and parmesan, heat through.
  • Stir in bow ties.

Nutrition Facts : Calories 192.5, Fat 8.8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 114.3, Carbohydrate 17, Fiber 1.2, Sugar 1.6, Protein 11.4

BOW TIE PASTA WITH BLACKENED SCALLOPS



Bow Tie Pasta with Blackened Scallops image

60

Categories     Pasta     Fish     Walnuts     Scallops

Time 1h30m

Yield 4

Number Of Ingredients 34

sweet red bell peppers
shallots
garlic cloves
sherry vinegar
seafood stock
basil
walnuts
garlic cloves
cilantro
seafood stock
lemon juice
bow-tie pasta (farfalle)
sea scallops
cajun seasoning
paprika
thyme
lemon
sweet red bell peppers
shallots
garlic cloves
sherry vinegar
seafood stock
basil
walnuts
garlic cloves
cilantro
seafood stock
lemon juice
bow-tie pasta (farfalle)
sea scallops
cajun seasoning
paprika
thyme
lemon

Steps:

  • Note: Seafood Stock can be made from fish-flavored bouillon cubes, available in most supermarkets. Bring a large pot of water to a boil over high heat. In the meantime, make the pepper sauce. Put the roasted peppers, shallots, garlic and vinegar in a blender and purée until smooth. Add ½ cup of the seafood stock and the basil and mix until blended. Transfer the mixture to a small saucepan, cover, and warm over the lowest heat setting. For the cilantro pesto, put the walnuts, garlic and cilantro in the bowl of a food processor. Turn the machine on and add 1 tablespoon of the seafood stock through the feed tube. Drizzle in the lemon juice to form a paste. Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 tablespoons of the stock. When the water comes to a boil, add the pasta to the pot. Cook for 8 to 10 minutes, to desired tenderness. Drain. Dust the scallops with the blackening seasoning, paprika and thyme. Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray the pan with vegetable oil. Add the prepared scallops and sear them for 2 minutes on each side. Reduce the heat to low and squeeze the lemon over the scallops. Cover and cook for 5 minutes, until the scallops are firm. Return the drained pasta to the pot. Over low heat stir in the cilantro pesto. Divide the pasta among 4 bowls. Place 4 scallops on top of each and pour the pepper sauce over the scallops.

Nutrition Facts :

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

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