LEMON GARLIC SCALLOP PASTA
A restaurant style scallop pasta dish that'll make you look like an absolute kitchen stud!
Provided by Gaby
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
- Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil, once shimmering, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown. The last minute, add 2 tablespoons of butter and baste the scallops, then remove from pan and tent loosely with foil to keep warm
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
CARAMELIZED LEMON AND GARLIC SCALLOP FETTUCCINE
Steps:
- In a large pot, bring salted water to a boil over high heat. Cook pasta according to packaging directions, or until al dente. Rinse scallops, remove muscle and pat dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter melts into the olive oil, cook scallops for 2-3 minutes on either side, or until browned. Transfer to a plate and keep covered. (Do not over cook scallops, as they will become rubbery.) Using the same pan, drizzle in the rest of your olive oil and butter, and cook your garlic, shallots (both seasoned with salt and pepper) and lemon peel, stirring frequently, for 2 minutes. Pour in your wine and let reduce 1-2 minutes. Then add seafood stock. Let reduce 3 minutes. Add the lemon juice (making sure to catch the seeds) and cook for 1 minute. Take your cooked pasta and add it to the sauce. Cook for 30 seconds and toss to coat well. Transfer to serving plates and top with scallops and fresh dill.
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
LEMONY SCALLOPS WITH ANGEL HAIR PASTA
This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm., In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.
Nutrition Facts : Calories 404 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 737mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC SCALLOP FETTUCCINE
Steps:
- In a large pot, bring salted water to a boil over high heat. Cook pasta according to packaging directions, or until al dente. Rinse scallops, remove muscle and pat dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter melts into the olive oil, cook scallops for 2-3 minutes on either side, or until browned. Transfer to a plate and keep covered. (Do not over cook scallops, as they will become rubbery.) Using the same pan, drizzle in the rest of your olive oil and butter, and cook your garlic, shallots (both seasoned with salt and pepper) and lemon peel, stirring frequently, for 2 minutes. Pour in your wine and let reduce 1-2 minutes. Then add seafood stock. Let reduce 3 minutes. Add the lemon juice (making sure to catch the seeds) and cook for 1 minute. Take your cooked pasta and add it to the sauce. Cook for 30 seconds and toss to coat well. Transfer to serving plates and top with scallops and fresh dill.
More about "caramelized lemon and garlic scallop fettuccine recipes"
SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC …
From 12tomatoes.com
Estimated Reading Time 2 mins
SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC …
From mastercook.com
LEMON GARLIC BUTTER SCALLOPS - CAFE DELITES
From cafedelites.com
SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC SCALLOP …
From pinterest.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE - THE RECIPE CRITIC
From therecipecritic.com
SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC SCALLOP …
From pinterest.co.uk
LEMON GARLIC BUTTER SCALLOPS COOKS IN 10 MINUTES - A GOUDA LIFE
From agoudalife.com
LEMON GARLIC BUTTER SCALLOPS - CANADIANCOOKINGADVENTURES.COM
From canadiancookingadventures.com
LEMON GARLIC LINGUINI WITH SCALLOPS - THE KITCHEN FAIRY
From kitchenfairy.ca
PAN-SEARED SCALLOPS WITH LEMON AND GARLIC PASTA
From sharethepasta.org
LEMON GARLIC FETTUCCINE WITH LEEKS AND SEARED SCALLOPS
From honestcooking.com
SCALLOP PASTA GARLIC - THERESCIPES.INFO
From therecipes.info
CARAMELIZED SCALLOPS WITH STRAWBERRY SALSA - CATCH OF THE DAY!
From catchoftheweekedmonton.com
CREAMY LEMON GARLIC SCALLOPS – MESS IN THE KITCHEN
From messinthekitchen.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
LEMON GARLIC SCALLOP PASTA - A BRIGHT MOMENT
From abrightmoment.com
LEMON GARLIC SCALLOPS | ONE-PAN, 30-MINUTE, KETO, LOW-CARB, …
From realbalanced.com
SCALLOP PASTA WITH LEMON & HERBS – A COUPLE COOKS
From acouplecooks.com
SEARED SCALLOPS WITH PASTA RECIPE (DAIRY-FREE) - URBAN BLISS LIFE
From urbanblisslife.com
FETTUCCINE WITH SCALLOPS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SCALLOPS WITH LEMON PASTA - COOKING AT THE COTTAGE
From cookingatthecottage.com
LEMON GARLIC PASTA WITH SHRIMP AND SCALLOPS - WELL SEASONED
From wellseasonedstudio.com
SCALLOPS AND LEMON PASTA RECIPES - THERESCIPES.INFO
From therecipes.info
LEMON FETTUCCINE WITH SEARED SCALLOPS - LINDYSEZ | RECIPES
From lindysez.com
CREAMY GARLIC LEMON FETTUCCINE - CHEF SHAMY
From chefshamy.com
SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC SCALLOP …
From pinterest.ca
CARAMELIZED SEA SCALLOPS IN LEMON-BUTTER SAUCE - EDIBLE SARASOTA
From ediblesarasota.ediblecommunities.com
CREAMY LEMON GARLIC "PASTA" WITH SCALLOPS – JUST JESSIE B
From justjessieb.com
10 MINUTE GARLIC LEMON SCALLOPS - SLENDERBERRY
From slenderberry.com
EASY CREAMY SCALLOP FETTUCCINE WITH LEMON AND CAPERS
From triedandtruerecipe.com
GARLIC LEMON BUTTER SCALLOPS BY KARYL'S KULINARY KRUSADE
From karylskulinarykrusade.com
CREAMY GARLIC SCALLOPS (LEMON PARMESAN SAUCE) - COOKED BY JULIE
From cookedbyjulie.com
FAST AND EASY LEMON GARLIC PASTA - PINCH AND SWIRL
From pinchandswirl.com
SAUTéED SCALLOPS ON LEMON FETTUCCINE RECIPE | MYRECIPES
From myrecipes.com
PAN SEARED SCALLOPS & LEMON GARLIC BUTTER PASTA - CUP OF CONSUELLA
From cupofconsuella.com
SCALLOPS AND LEMON FETTUCCINE ALFREDO RECIPE - HOME CHEF
From homechef.com
LEMON GARLIC SCALLOPS - JO COOKS
From jocooks.com
SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC SCALLOP …
From pinterest.co.uk
CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!} - THE RECIPE …
From therecipecritic.com
PAN SEARED SCALLOPS WITH LEMON CAPER PASTA - JESSICA GAVIN
From jessicagavin.com
PAN-SEARED SCALLOPS WITH LEMON GARLIC SAUCE - JESSICA GAVIN
From jessicagavin.com
LEMON GARLIC SEARED SCALLOPS - THE BROOKLYN COOK
From thebrooklyncook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love