Italian Style Scallops With Vegetables And Pasta Recipes

SEARED SCALLOPS WITH VEGETABLES AND PASTA

Steps:

• If using fresh corn, bring a pot of water (large enough to hold the ear of corn) to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside.
• For zucchini, trim off the ends, then cut lengthwise into quarters. Holding your knife parallel to the cutting board, cut out the seedy center. Cut each quarter into slices about a ½" (1 cm) wide. Set aside.
• Bring a medium pot of water to a boil for the pasta and cook according to package directions. While the water is coming to a boil, cook the vegetables. In a large sauté or fry pan over medium heat, add the olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, tomatoes and zucchini. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.
• To prepare scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with a 2 teaspoons of olive oil. When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size, they will take between 5-7 minutes.
• Place hot pasta in wide shallow bowls and top with vegetables, basil, and scallops. Serve immediately.

SCALLOPS & VEGETABLES WITH PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, mushrooms, onions and garlic; cook and stir until scallops are opaque.
• Drain pasta. Add to scallop mixture with cheese, basil and remaining dressing; mix lightly.

PASTA WITH SCALLOPS & VEGETABLES

Steps:

• Bring 2 quarts of salted water to a boil. Add fettuccine and bring to a boil. Add broccoli florets and cook 3 to 5 minutes, until tender. (If using dried pasta, cook pasta 5 minutes, then add broccoli and cook 4 to 5 minutes more.) Drain and toss. Heat oil in large, nonstick skillet over medium heat. Sauté garlic one minute, until fragrant. Add peppers and mushrooms. Cook, stirring constantly for 3 to 4 minutes, or until peppers begin to soften. Stir in scallops with any accumulated juice. Cook just until scallops begin to go opaque. Stir in white wine and broth. Add nutmeg, white pepper, and salt. Bring liquid to a simmer and cook 2 to 4 minutes more depending on size of scallops. In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mixture. Cook just until sauce thickens slightly. Turn warm pasta into serving bowl. Add scallop mixture and toss to coat pasta. If dersired sprinkle with Parmesan cheese. Serve warm.

ITALIAN-STYLE SCALLOPS WITH VEGETABLES AND PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, bell peppers and crushed red pepper; cook and stir until scallops are opaque.
• Drain pasta. Add to scallop mixture with cheese, olives, basil and remaining dressing; mix lightly.

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
• Pour sauce over cooked pasta and serve with grated Parmesan cheese.

SCALLOPS WITH LINGUINE

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.

PASTA WITH SCALLOPS

Steps:

• Heat oil in large skillet.
• Add shallots and garlic, saute 1 minute.
• Add scallops, saute for 2 minutes each side.
• Remove and keep warm.
• To skillet, add chopped tomato, tomato sauce,and seasonings.
• Bring to a boil, boil for 1 minute.
• Add scallops and heat thru.
• Serve over pasta.

SHRIMP WITH SCALLOPS PALERMO AND PASTA

Steps:

• Sear shrimp and scallops in olive oil.
• Add garlic, shallots, sliced red pepper, snow pea pods, white wine, Dijon mustard, Madeira wine and the cream.
• Stir occasionally.
• Reduce heat and allow to simmer until vegetables are crisp-tender.
• Meanwhile, cook Tortellini according to package directions, then drain.
• Pour shrimp and scallop mixture over the Tortellini.
• Top with smoked mozzarella and spring onions.

PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY

Steps:

• Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
• Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
• Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
• Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

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.