Garlic Wine Scallops Over Linguine Recipes

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SCALLOPS WITH LINGUINE



Scallops with Linguine image

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

Steps:

  • Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

SCALLOP PASTA WITH GARLIC AND WHITE WINE



Scallop pasta with garlic and white wine image

This scallop pasta is an easy meal that feels like you're in a posh restaurant.

Provided by Caroline's Cooking

Categories     Main Course

Time 12m

Number Of Ingredients 7

8 oz pasta (eg bucatini, linguini (225g))
1 clove garlic (large)
1/2 tbsp butter ((7g), or a little more as needed)
1/2 tbsp olive oil
8 oz scallops (225g)
1/4 cup white wine (60ml)
3 tbsp chopped parsley (chopped quantity)

Steps:

  • Cook the pasta according to the packet instructions - typically around 7-10min in a large pot of boiling water.
  • As you are boiling the water for the pasta, finely chop the garlic and parsley. Remove any muscle on the side on the scallops and split any large/thick ones in half.
  • Once you start cooking the pasta, heat the butter and oil in a medium-large skillet/frying pan over a medium heat and add the scallops. Leave them to cook for a couple minutes until you see them starting to cook around the side. Turn and cook on the other side - they should have a light sear. Add the garlic and cook a minute to soften.
  • Add the wine and deglaze the pan - scrape away any browning from the bottom. Cook for a minute as you do this.
  • Remove the pan from the heat and add the cooked, drained pasta once it has cooked, along with the parsley, and carefully toss together before serving.

Nutrition Facts : Calories 584 kcal, Carbohydrate 89 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 481 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SCAMPI-STYLE SCALLOPS OVER LINGUINE



Scampi-Style Scallops Over Linguine image

I love scallops, particularly bay scallops. This is a quick and easy way I've found to prepare them. It has become a regular at my house. If you prefer a thicker sauce, make a slurry out of a teaspoon water mixed with a teaspoon of cornstarch and stir into the boiling liquid to tighten it up. Serve with crusty bread for an easy weeknight meal.

Provided by Sarah

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package linguine
1 (2 ounce) can anchovy fillets with oil
½ onion, minced
¾ cup chicken stock
¼ cup white wine
1 teaspoon minced garlic
½ teaspoon dried parsley
⅛ teaspoon seafood seasoning (such as Old Bay®)
12 ounces bay scallops
salt and pepper 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 linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

Nutrition Facts : Calories 555.8 calories, Carbohydrate 87.6 g, Cholesterol 60.4 mg, Fat 4.6 g, Fiber 4.1 g, Protein 39.5 g, SaturatedFat 0.8 g, Sodium 807.4 mg, Sugar 4.6 g

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE



Savory Sea Scallops in White Wine Sauce image

This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!

Provided by polly salama

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Steps:

  • Heat oil in heavy skillet over high heat.
  • When oil begins to smoke add scallops.
  • Sear each side for one minute or until each side is golden brown.
  • Add 1/2 cup of wine and lower heat to medium.
  • Simmer for 2 minutes.
  • Remove scallops from pan.
  • Add remaining wine and lemon juice,and garlic.
  • Bring to a boil and reduce by half.
  • Add butter, parsley and season with pepper.
  • Place scallops on a plate and smother with sauce.
  • Serve.

SCALLOPS WITH WHITE WINE SAUCE II



Scallops with White Wine Sauce II image

White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.

Provided by DEBIW

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
¼ cup white wine
½ lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
¼ cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat the oven broiler.
  • In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
  • Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  • Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY



Scallops With Caper Pan Sauce Recipe by Tasty image

Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.

Provided by Betsy Carter

Categories     Dinner

Time 14m

Yield 2 servings

Number Of Ingredients 9

12 large sea scallops
kosher salt, to taste
freshly ground black pepper, to taste
½ stick unsalted butter, divided
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
¼ cup caper, drained and rinsed
½ cup white wine, such as Sauvignon Blanc

Steps:

  • Season the scallops on both sides with salt and pepper.
  • In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
  • Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
  • Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
  • Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams

SAUTEED SCALLOPS WITH ANGEL HAIR PASTA



Sauteed Scallops with Angel Hair Pasta image

This is a very quick and simple Scallop dish that can be prepared within 20 minutes. Don't be fooled, the flavors will have them thinking you have been slaving for hours.

Provided by Just Cher

Categories     Low Cholesterol

Time 13m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs fresh sea scallops, cut into quarters
2 tablespoons butter
1/2 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh chives (chopped)
1/4 teaspoon garlic salt
2 cloves garlic (minced)
1/8 teaspoon white pepper
1 lb angel hair pasta (cooked according to package directions)
1 tablespoon fresh parsley (chopped)

Steps:

  • Rinse scallops in cold water, drain.
  • Add butter to large skillet and melt over low heat.
  • Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.
  • Remove scallops using a slotted spoon and set aside.
  • Add wine, lemon juice and chives to skillet.
  • Cook over medium heat 2 minutes, stirring occasionally.
  • Add garlic salt, garlic& pepper.
  • Remove from heat.
  • To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.

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