Creamy Bay Scallop Spaghetti Recipes

CREAMY BAY SCALLOP SPAGHETTI

Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Yield 4

Number Of Ingredients 13

Ingredients

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

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.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

FETTUCCINE WITH BAY SCALLOPS IN CREAM SAUCE

Fettuccine With Bay Scallops in Cream Sauce image

A recipe on my list to try soon. Two favorites scallops and pasta. What I like about this recipe is that it doesn't call for wine.

Provided by Barb in WNY

Categories Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup clam juice, bottled
1/4 cup heavy cream
3 tablespoons lemon juice
1 teaspoon lemon rind, grated
1 tablespoon butter
salt and pepper
1/4 teaspoon cayenne pepper
3 tablespoons fresh chives, chopped
1 lb bay scallop
1 lb fettuccine pasta

Steps:

Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
Reduce heat to very low.
Whisk in butter.
Season with salt and pepper and cayenne pepper; add chives.
Set aside and keep warm.
Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
Remove scallops from steamer and set aside.
Meanwhile, cook pasta until al dente. Drain; return to pan.
Add warm lemon-chive sauce and scallops; toss to coat.
Serve immediately.

Nutrition Facts : Calories 268.6, Fat 6, SaturatedFat 2.9, Cholesterol 74.2, Sodium 228.8, Carbohydrate 36.6, Fiber 0.2, Sugar 1.2, Protein 16.4

QUICK SCALLOPS AND SPAGHETTI

Quick Scallops and Spaghetti image

I had scallops and little time to make dinner so this is what I came up with and the kids loved it. Maybe they were just hungry.

Provided by Nado2003

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces whole wheat spaghetti (or similar type of pasta)
1 1/2 lbs bay scallops
1 tablespoon olive oil
1/4 teaspoon black pepper
6 garlic cloves (minced)
1 medium onion, chopped
1 lemon, juice of
1/2 teaspoon salt (to taste)
1/2 cup flat leaf parsley (chopped)
red pepper flakes (optional)

Steps:

Cook spaghetti per package instruction while preparing the scallops.
(Drain spaghetti and reserve about 1 cup of pasta water).
While spaghetti is cooking, heat skillet on medium high. Add olive oil and heat about 1 minute.
Add garlic and black pepper, saute for about 45 seconds, do not brown.
Add scallops and cook until opaque (about 5 minutes).
Remove scallops to a bowl with slotted spoon.
Add onion and cook until softened (add a ladle or about 1/4 to 1/2 cup of pasta water to skillet to make sauce).
Once onion pieces are clear and soft, squeeze in the juice of one large lemon.
Salt to taste.
Drain and put hot spaghetti in a large bowl, immediately pour the skillet of scallops on top of the spaghetti, add chopped parsley and toss to mix.
Serve immediately, can add lemon, parsley or red pepper to taste.

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