SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover 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, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
LEMON SCALLOP LINGUINE
As I explored new ways of combining foods I love this new recipe turn out light and satisfying. With guests, I serve it in scallop shells with bright mixed vegetables and dinner rolls. It is an elegant easy luncheon or dinner.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a skillet, saute onion in butter over medium heat for 2-3 minutes or until golden. Add the scallops, lemon-pepper and pepper. Cook and stir for 4-5 minutes or until scallops are firm and opaque., Add the lemon juice; cook 1 minute longer. Drain the linguine; toss the scallop mixture. Sprinkle with parsley.
Nutrition Facts : Calories 510 calories, Fat 20g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 479mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
SCAMPI-STYLE SCALLOPS OVER LINGUINE
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
Time 40m
Yield 4
Number Of Ingredients 10
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
KELLEYBEE'S LOW-FAT SCALLOPS OVER LINGUINE
This is a very tasty recipe for those who love scallops but must prepare them in a low-fat manner. This recipe has a total of 2 tablespoons fat spread over 6 servings.
Provided by Kelley Bee
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare linguine according to package directions.
- In sautée pan or large skillet, heat butter and olive oil over medium heat.
- Add minced garlic, stirring.
- Immediately go to next step.
- Add scallops, stirring constantly.
- Cook until opaque (approx 2 minutes).
- Remove scallops while retaining juices in skillet.
- Add lemon juice and stock to skillet.
- Bring to a boil and cook, reducing liquid to
- 5 cups (approx 8-10 minutes).
- Once liquid is reduced, add onions, parsley and dill, reducing heat.
- Simmer, uncovered, for approx 1 minute.
- Add scallops back to the skillet and heat through.
- Pour scallops and all liquid over linguine and serve.
- Pepper to taste (optional).
- Garnish with fresh grated romano cheese (optional, as this will add more fat).
Nutrition Facts : Calories 494.8, Fat 8.7, SaturatedFat 2.6, Cholesterol 45.1, Sodium 463.1, Carbohydrate 71.3, Fiber 3.7, Sugar 2.5, Protein 31.6
LOW FAT OVEN-FRIED SCALLOPS
Make and share this Low Fat Oven-Fried Scallops recipe from Food.com.
Provided by Merlot
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the scallops & pat dry.
- Set aside.
- Place the egg substitute in a shallow dish.
- Place bread crumbs in another shallow dish.
- Dip scallops in the egg substitute and then roll them in the bread crumbs.
- Coat a 9 x 13 inch pan with the olive oil cooking spray and arrange the scallops in a single layer in the pan.
- Spray the tops lightly with the spray.
- Bake at 500 degrees F for about 8-10 minutes or until the scallops turn opaque and nicely browned.
- Remove pan from oven and sprinkle with parsley.
- Squeeze the lemon over the scallops and serve.
Nutrition Facts : Calories 149.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 27.4, Sodium 755.5, Carbohydrate 15.1, Fiber 1, Sugar 1.5, Protein 18.2
SCALLOPS WITH LINGUINE
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
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
SCAMPI-STYLE SCALLOPS OVER LINGUINE
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 Fish Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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
SEA SCALLOPS OVER SHALLOT-HERB PASTA
Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.
- Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
- Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.
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