Ginger Scallion Scallops With Pasta Recipes

LEMON GARLIC SCALLOP PASTA

Steps:

• Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
• Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil, once shimmering, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown. The last minute, add 2 tablespoons of butter and baste the scallops, then remove from pan and tent loosely with foil to keep warm
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

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.

GINGER-SCALLION RAMEN NOODLES

Steps:

• Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
• Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
• Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.

GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES

Steps:

• In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
• Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
• In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.

SCALLOPS WITH GINGER

Steps:

• For the dipping mix soya sauce and sherry in a bowl.
• Sprinkle scallops with a little pepper.
• Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes.
• Heat oil in a pan over high heat. The oil should be very hot (near the smoke point).
• Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat.
• Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them.
• Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
• Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes.
• Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).

SEARED SCALLOPS WITH GINGER SAUCE

Steps:

• Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

SESAME-GINGER PASTA WITH SHRIMP AND SCALLOPS

Steps:

• Combine all ingredients (except shrimp and scallops) and stir gently.
• I generally will make the sauce the night before to allow the flavors to soak in together, but letting the sauce sit for an hour will do perfectly as well.
• Cook shrimp and scallops in sauce for about 10 minutes.
• Mix sauce with noodles and enjoy!

GINGER SCALLOPS WITH RICE NOODLES

Steps:

• Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
• Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
• Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
• Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
• Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.

SOY-GINGER GRILLED SCALLOPS

Steps:

• Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
• Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
• Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

SWEET CORN AND SCALLOP PASTA

Steps:

• Bring a large pot of salted water to a boil over high. Cook pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
• Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high. Season scallops with salt and pepper and add to skillet in a single layer. Cook, undisturbed, until golden underneath, about 2 minutes. Flip scallops and cook until golden on second side, 2 minutes longer. Transfer to a cutting board to cool.
• Add remaining 1 tablespoon oil, corn and scallions to the skillet; season with salt and pepper. Cook over medium, stirring occasionally, until lightly golden, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add lemon juice and stir to lift up any browned bits on bottom of pan.
• While the corn cooks, chop the cooled scallops into 1/2-inch pieces. Return pasta, 1/2 cup of the pasta water, corn mixture, scallops and butter to the large pot and heat over medium. Cook, stirring vigorously, until most of the liquid is absorbed and the sauce thickens, about 2 minutes. Remove from heat, stir in cheese and basil, and season with salt and pepper. (Add more pasta water if a thinner sauce is desired.)
• Divide pasta among bowls and garnish with more basil. Drizzle with olive oil, if desired.

GINGER & SCALLION SCALLOPS WITH PASTA

Steps:

• Heat half the olive oil over moderate heat in a 12-14 inch heavy skillet until aromatic, then add garlic and ginger and saute until garlic is light golden and ginger is fragrant, stirring all the time, about 1-2 minutes. Add cayenne and nutmeg, stirring for about 15 seconds, then add scallops and saute (stirring, duh)until no longer translucent, maybe five minutes or so. Add black pepper. Add scallions and stir for about one minute. Add half the lime juice and stir about one minute. Add salt, if desired. Remove from heat. While preparing scallops, cook pasta in six quarts of salted boiling water until al dente - about seven to ten minutes. Drain thoroughly in colander, return to pot and coat pasta with remaining olive oil and the rest of the lime juice. The pasta and the scallops should be ready for each other at about the same time. Plate the Pasta, dividing appropriately among the 4-6 plates and top with the Scallops and company. Serve, allowing the consumers to top off their plates with the Romano cheese, if they want. Please note that nothing in this preparation is critical. Don't get wacky about timing. You can over-cook or under-cook and it will still work, as long as you don't seriously burn the garlic and ginger. You can leave out the nutmeg and/or the lime juice. It's all up to you. Just don't start a fire! And don't share this treat with any children. If you do, I will hunt you down and confiscate all your condiments. Enjoy the process and enjoy the meal.