Farfalle W Herbs And Scallops Recipes

FARFALLE WITH FRESH HERBS AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
• Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
• Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
• Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

BASIL PAN-SEARED SCALLOPS OVER PASTA

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.

FARFALLE W/HERBS AND SCALLOPS

Steps:

• cook pasta according to package directions.
• drain and toss w/ 1 tbsp olive oil.
• refrigerate.
• brush scallops with 1 tbsp olive oil and season w/salt and pepper.
• heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
• in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
• season with salt and pepper.
• add farfalle, scallops, herbs, and toss well.
• garnish with lemon wedges, serve.

FARFALLE WITH HERB SAUCE AND WALNUTS

Steps:

• In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP:
• HERBED SAUCE FOR EVERYTHING
• YOGURT HERBED CHEESE
• 1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs

JOEY D 'S CHICKEN AND SCALLOPS

Steps:

• Season chicken breast and scallops with salt and pepper.
• Dredge in flour; shake off excess.
• Heat clarified butter in pan.
• Add chicken; brown until pale golden.
• Add scallops; do not overcook.
• Remove from skillet; add shallots and mushrooms to pan.
• Sauté until tender.
• Add white wine; reduce until it forms a glaze.
• Add cream and tarragon.
• Heat until it forms a sauce.
• Add chicken and scallops back to pan.
• Put into 4 ramekins.
• Top with cheese.
• Bake at 425 degrees Fahrenheit for 5 minutes or until cheese melts and sauce is bubbly.

SIMPLE HERBED SCALLOPS

Steps:

• Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.

HERBED FARFALLE

Steps:

• In a kettle of boiling salted water cook the farfalle until it is al dente, drain it well, and in a bowl toss it with the oil, the mint, the parsley, and salt and pepper to taste.

CARROT FARFALLE PASTA WITH LEMON AND HERBS

Steps:

• Make the farfalle: Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch-long pieces. Working with 1 piece at a time, pinch center with your fingers, forming a bow-tie shape; squeeze tightly to seal, and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
• Stir together lemon zest, oil, and herbs in a large bowl.
• Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally to separate, until centers are just tender, 3 to 4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in creme fraiche, and season with salt and pepper.