Creamy Pasta With Scallops And Asparagus Recipes

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.

SCALLOP AND ASPARAGUS LINGUINE

Steps:

• Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
• Boil Linguine acording to package directions.
• Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
• Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
• Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
• Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
• Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
• Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

CREAMY PASTA WITH SCALLOPS AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees.
• Bring a large pot of salted water to a boil. Cook linguini according to package directions. Reserve ½ cup of pasta water before draining.
• Meanwhile, season asparagus with salt and pepper. Toss with 1 tablespoon olive oil. Place on a baking pan. Roast for 10 - 15 minutes. (The time will depend on how thin or thick your asparagus are. Thicker asparagus will need 15 minutes.)
• When pasta is finished cooking, leave the pasta in the colander you used to drain it. Add 1 tablespoon olive oil to the pot used to cook the pasta. Heat over medium heat. Add garlic and cook for 1 minute, stirring often. Add wine. Cook for 3 more minutes. Turn heat to medium-low. Add mascarpone, parmesan, and butter. Cook, stirring occasionally, until butter and mascarpone are all melted. Add a few splashes of reserved pasta water to thin out the sauce and mix well. Add peas and cook 2 more minutes. Remove from heat. Taste and season with salt and pepper. Return the pasta to the pot and mix all together with the sauce. (If the pasta has cooled down a lot, you can reheat on low before serving.)
• Cook the scallops last, when everything else is ready. They will be best immediately after cooking. Season scallops with salt and pepper. Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Place scallops on the pan in a single layer. Cook for 3 minutes, until bottom is browned. Flip over and cook another 2-3 minutes.
• To serve: Divide pasta and roast asparagus between 2 plates or bowls. Top each plate with half of the scallops. Serve with lemon.

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
• Pour sauce over cooked pasta and serve with grated Parmesan cheese.

SCALLOPS WITH ASPARAGUS

Steps:

• Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
• Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
• Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
• Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• Serve scallops topped with asparagus and sauce.

LEMON ASPARAGUS PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

PENNE PASTA WITH ASPARAGUS SAUCE

Steps:

• Cut the asparagus into one inch pieces; reserving the tips.
• Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
• Reserve the water by using a slotted spoon to remove the asparagus to a colander.
• Put the drained asparagus in a food processor.
• Cook the tips for 3-5 minutes until just tender.
• Remove from water with slotted spoon, reserving the water.
• Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
• Cook the pasta in the asparagus water to your liking.
• Drain the pasta saving 2 cups of the water.
• Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
• Stir in tips and grated cheese.
• Stir until cheese is melted.
• Serve with a light dusting of chopped parsley.