Fettuccine With Scallops And Peas Recipes

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FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS



Fettuccine Alfredo with Scallops and Peas image

Is there such a thing as too much deliciousness all on one plate? We put the question to the test with this Fettuccine Alfredo with Scallops and Peas.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 Tbsp. oil
1/2 lb. small scallops
1 cup peas, cooked
1/4 cup (1/2 stick) butter
1/2 cup light cream
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pkg. (9 oz.) refrigerated fettuccine, cooked, drained

Steps:

  • Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
  • Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
  • Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.

Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 27 g

SEA SCALLOPS AND FETTUCCINE



Sea Scallops and Fettuccine image

This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. -Donna Thompson, Laramie, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 medium sweet red pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional broth
1 tablespoon lemon juice
6 sea scallops (about 3/4 pound)
2 teaspoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

Nutrition Facts : Calories 421 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

SCALLOPS WITH SNOW PEAS



Scallops with Snow Peas image

The vibrant, crisp pea pods in this dish are a nice contrast with the soft scallops. The dish looks and tastes bright and fresh. -Barb Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
2/3 cup water
4 teaspoons canola oil, divided
1 pound bay scallops
1/2 pound fresh snow peas, halved diagonally
2 medium leeks (white portion only), cut into 3x1/2-inch strips
1-1/2 teaspoons minced fresh gingerroot
3 cups hot cooked brown rice

Steps:

  • Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.

Nutrition Facts : Calories 378 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 750mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.

CREAMY FETTUCCINE WITH SCALLOPS AND PEAS



Creamy Fettuccine With Scallops And Peas image

Creamy Fettuccine with Scallops and Peas - the tender, sweet scallops go so well with the sweet peas and it all comes together with a delicious cream sauce.

Provided by Joanie Zisk

Categories     Main Dish

Time 25m

Number Of Ingredients 10

1 pound fettuccine
1 package of frozen peas (, thawed)
1 Tablespoon olive oil
1 Tablespoon butter
1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream
1 Tablespoon lemon juice
2 cups parmesan cheese (, grated)

Steps:

  • Cook fettuccine according to package directions. Drain and set aside.
  • Rinse the scallops under cold running water. Pat dry.
  • Heat a large saucepan on medium high heat for 1-2 minutes. Add the butter and olive oil and heat. Place the scallops in the pan in a single layer and let sear for 2-4 minutes, until they are browned on the bottom. Using tongs, carefully turn the scallops over and sear the other side until browned, 2-4 minutes.
  • Remove the scallops from the pan and set aside.
  • TO MAKE THE SAUCE:
  • Whisk the heavy cream, lemon juice, salt and pepper in a medium saucepan heated on medium high heat. Bring to a boil, reduce heat and continue stirring until sauce is thickened, about 2 minutes. Stir in one cup of the parmesan cheese.
  • Put the cooked fettuccine in a large bowl. Add the peas and pour in the sauce. Mix well. Gently fold in the scallops and the remaining cup of parmesan cheese.

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS



Seared Scallops with Creamy Noodles and Peas image

Categories     Dairy     Fish     Herb     Pasta     Vegetable     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces medium egg noodles
1 cup frozen peas
3/4 pound large sea scallops (about 15; tough ligament removed from side of each if attached), halved horizontally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives

Steps:

  • Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
  • While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
  • Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON



Seared Scallops with Mint, Peas, and Bacon image

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Scallop     Seafood     Shellfish     Bacon     Pea     Summer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

Steps:

  • Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
  • Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
  • Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
  • Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
  • Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

EASY SCALLOP PASTA



Easy scallop pasta image

Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit

Provided by Sara Buenfeld

Categories     Lunch

Time 25m

Number Of Ingredients 9

6 scallops with corals
6 slices prosciutto , halved lengthways
175g fresh egg fettuccine or tagliatelle
3 tbsp extra virgin olive oil , plus extra for drizzling (optional)
4 garlic cloves , finely chopped
¼ tsp thyme leaf
zest of 1 lemon and juice ½
4 tbsp dry white vermouth (we used Noilly Prat)
good handful chopped flat-leaf parsley

Steps:

  • Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
  • Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
  • Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

Nutrition Facts : Calories 664 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 3.1 milligram of sodium

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  • Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

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Top Asked Questions

How do you make fettuccine alfredo with scallops and peas?
We put the question to the test with this Fettuccine Alfredo with Scallops and Peas. Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas. Melt butter in small saucepan on low heat.
How to cook scallops?
Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas. Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly.
What does seared scallops with creamy fettuccine and peas taste like?
Seared Scallops with Creamy Fettuccine and Peas is rated 5.0 out of 5 by 1 . Simple, yet elegant enough for a dinner party, this beautiful dish is a showstopper. The classic alfredo sauce tastes luxurious, but it’s actually simple to prepare. The recipe makes more sauce than you will need.
How long do you cook scallops in fettuccine?
When the pan is very hot, add the scallops and sear just until rare, 2 to 3 minutes per side. Divide the fettuccine among plates and top each with the scallops. Serve immediately. Serves 4 to 6.

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