Creamyscalloplasagna Recipes

CREAMY SCALLOP LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 tablespoon butter in a large saute pan over medium-high heat.
• Add the mushrooms and cook until golden, about 5 minutes.
• Reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes.
• Transfer the mushroom mixture to a bowl and set aside.
• Do not rinse out this pan- we're going to use it again in the upcoming steps.
• Rinse the scallops under cold water, then pat dry with a paper towel and season with the white pepper.
• Increase the pan heat to medium-high and, in the previously-used pan, melt another 1 tablespoon butter.
• Saute the scallops until just opaque, about 2 to 3 minutes.
• Be careful to not overcook.
• Season with salt and transfer to a strainer set over a bowl to let it drain.
• Reserve drained liquid.
• Cook the lasagna noodles according to package directions.
• Drain, rinse immediately with cold water and then drain again.
• Toss with 1 Tbsp olive oil and set aside.
• Now to start the sauce!
• Over medium heat melt the remaining butter in a saucepan.
• Add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken broth, cream, and vermouth.
• Cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat.
• Season with thyme and basil.
• Stir in 1/4 cup of the reserved strained scallop juice.
• Lightly spray the bottom of a 9x13-inch baking pan with pan spray.
• Pour the half-and-half into the bottom of the baking pan.
• Lay 4 noodles in a single layer in the pan.
• Layer with 1/3 each of the mushroom mixture, scallops, and shredded cheeses.
• Then coat with 1/3 of the sauce.
• Repeat the process twice, ending with the sauce.
• Sprinkle with grated Parmesan.
• Cover pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
• Remove from oven, cover, and let sit 15 minutes before serving.
• Makes 6 servings.

CREAMY SCALLOP PASTA

Steps:

• Heat up a pot of water and cook the spaghetti until al dente, per the package instructions. Drain the spaghetti when they are cooked.
• Season the scallops with salt and pepper. Heat up a skillet and add 1 tablespoon olive oil. Pan-sear the scallops on high heat until both surface turn brown. Remove the scallops from the skillet. Set aside.
• Add the remaining olive oil into the pan and saute the garlic and crushed red pepper, about 10 seconds. Add the white wine, heavy whipping cream, lemon juice, salt and ground black pepper.
• Transfer the spaghetti and scallops into the skillet, stir to mix well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.

CREAMY MOZZARELLA SCALLOP PASTA

Steps:

• If using frozen scallops, make sure the scallops are thawed completely.
• Blot each scallop with paper towels to remove extra water. Set them aside on a plate while you prepare the pasta and the sauce. You will cook scallops last to make sure they are not over-cooked.
• Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
• Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.
• Heat 2 tablespoons olive oil (you can use the reserved olive oil from the sun-dried tomatoes jar, or use regular olive oil) in a large skillet on medium-high heat. Add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and minced garlic, and saute on medium heat, stirring, for 2 minutes until the garlic is fragrant. The skillet should be hot.
• Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. Add shredded cheese to the skillet, and stir in while boiling. Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. Add basil, crushed red pepper flakes, paprika. Stir.
• Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).
• Add cooked pasta to the sauce, and reheat gently on medium heat. Taste, and add more salt, if needed. Add a small amount of half and half or reserved cooked pasta water, if the sauce is too thick. Let everything simmer on low heat for a couple of minutes for flavors to combine.
• Season with salt by sprinkling each scallop with a dash of salt.
• Use a large, non-stick skillet (I used stainless steel skillet which works well for me as non-stick). Heat 2 tablespoons olive oil in this non-stick skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
• Add scallops without overcrowding the pan. Sear on one side for about 3-4 minutes until the bottom is nice golden color. Don't move the scallops around the pan in the beginning.
• Turn the scallops to the other side and cook for 2 more minutes. Remove from heat and transfer the scallops to the plate immediately. Don't let the scallops sit in the hot skillet, off heat, because they will start to steam, lose their crust and harden up.
• Add cooked scallops to the pasta and the cream sauce and reheat gently. Serve.
• Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

SHRIMP AND SCALLOP LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
• In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
• Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
• Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

CREAMY SCALLOP CREPES

Steps:

• In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between. , In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside., In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops., Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes.

PAN SEARED SCALLOPS WITH A GARLIC WHITE WINE SAUCE

Steps:

• In a medium sauce pan, over medium heat add the butter and garlic. Saute for about 1-2 minutes or just right before the garlic begins to brown.
• Deglaze with the wine, turn heat to medium and reduce until half the liquid is gone.
• Add the parsley, red pepper flakes, and cream. Turn the heat to low and simmer until the cream thickens. About 4-6 minutes. Set aside while you cook the scallops.
• Rinse the scallops, pat with a paper towel until dry and season both sides with a little sea salt and pepper.
• In a cast iron pan, over medium high heat, heat the butter and olive oil for a minute or two (or until the pan sizzles when you add a drop or two of water).
• Add the scallops, careful not to overcrowd the pan, and cook until opaque. This is takes about two minutes on each side (depending on the size of scallop.
• Pour the garlic cream sauce over the scallops and serve.

SCALLOP AND CHORIZO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.
• Heat 1 teaspoon olive oil in a skillet over high heat, and cook and stir the chorizo sausage 2-3 minutes, until evenly browned. Set aside the sausage, and wipe the skillet. Heat 1 teaspoon olive oil, and toss in the scallops. Season with salt, pepper, and cayenne, and cook and stir about 3 minutes, until opaque and lightly browned. Set aside. Wipe the skillet, and heat another 1 teaspoon olive oil over medium heat. Cook and stir the green bell pepper, red bell pepper, and yellow bell pepper until tender. Remove from heat, and set aside.
• Heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender. Pour in the wine, and bring to a boil. Cook until most of the wine has been reduced, and scrape the browned bits from the bottom of the skillet. Mix in the clam juice, bring to a boil, and cook until reduced by about 1/2. Return the chorizo, scallops, and peppers to the skillet, and toss until coated. Serve over the cooked linguine.

GRAMMY'S SCALLOPED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter an 8-inch square baking dish.
• Melt 3 tablespoons butter in a saucepan over medium heat. Cook and stir scallops in melted butter until lightly browned, about 5 minutes. Stir flour into scallop mixture until dissolved, 2 to 3 minutes.
• Gradually pour half-and-half and milk into scallop mixture, while stirring constantly until milk mixture is thickened, 5 to 10 minutes; season with salt and pepper. Pour scallop mixture into the prepared baking dish.
• Place remaining 2 tablespoons butter in microwave-safe bowl and heat in microwave until melted, 15 to 20 seconds. Stir bread crumbs into melted butter until coated; sprinkle over scallop mixture.
• Bake in the preheated oven until bread crumbs are browned, about 10 minutes.

SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
• Add the scallops; simmer for another 5 minutes.
• Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
• Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.