EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
LEMON GARLIC SCALLOP PASTA
A restaurant style scallop pasta dish that'll make you look like an absolute kitchen stud!
Provided by Gaby
Categories Main Course
Time 30m
Number Of Ingredients 14
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.
LEMON GARLIC SCALLOPS
These Lemon Garlic Scallops are pan seared in butter and served in a delicious lemon garlic sauce! 10 Minutes is all you need for these tender scallops!
Provided by Joanna Cismaru
Categories Main Course
Time 10m
Number Of Ingredients 12
Steps:
- Prepare scallops: Remove the side muscle from the scallop the pat them dry with paper towels.
- Cook Scallops: Heat the olive oil in a large skillet on high heat. Gently add the scallops to the skillet, making sure they are not touching each other. Season them generously with salt and pepper then add the 2 tbsp of butter to the skillet. Sear the scallops for 2 minutes on the first side then flip them over and cook for another 2 to 3 minutes on the other side. Season the other side with salt and pepper as well. They should have a golden crust on each side when they are done. Cook in batches if they don't all fit in the skillet. Transfer the scallops to a plate.
- Make sauce: In another skillet (see notes) heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and saute for 20 to 30 seconds until it becomes aromatic. Don't over cook it, you don't want it to burn.
- Add the white wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices.
- Serve: Serve immediately over pasta.
Nutrition Facts : Calories 343 kcal, Carbohydrate 6 g, Protein 17 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 64 mg, Sodium 849 mg, ServingSize 1 serving
GARLIC SCALLOPS WITH ANGEL HAIR PASTA
Make and share this Garlic Scallops With Angel Hair Pasta recipe from Food.com.
Provided by Katanashrp
Categories Low Cholesterol
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the scallops and pat dry well with a paper towel.
- Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
- Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
- Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
- Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
- Toss through the pasta with the remaining oil, and scallops.
SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC SCALLOP FETTUCCINE
Steps:
- In a large pot, bring salted water to a boil over high heat. Cook pasta according to packaging directions, or until al dente. Rinse scallops, remove muscle and pat dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter melts into the olive oil, cook scallops for 2-3 minutes on either side, or until browned. Transfer to a plate and keep covered. (Do not over cook scallops, as they will become rubbery.) Using the same pan, drizzle in the rest of your olive oil and butter, and cook your garlic, shallots (both seasoned with salt and pepper) and lemon peel, stirring frequently, for 2 minutes. Pour in your wine and let reduce 1-2 minutes. Then add seafood stock. Let reduce 3 minutes. Add the lemon juice (making sure to catch the seeds) and cook for 1 minute. Take your cooked pasta and add it to the sauce. Cook for 30 seconds and toss to coat well. Transfer to serving plates and top with scallops and fresh dill.
More about "lemon garlic scallop pasta recipes"
CREAMY GARLIC SCALLOPS WITH PASTA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.1/5 (34)Total Time 20 minsCategory Main CourseCalories 740 per serving
- Arrange the scallops in the frying pan, and leave to fry undisturbed on each side for 3-4 minutes, or until lightly brown on the outside.
LEMON GARLIC SCALLOPS AND PASTA RECIPE - RECIPETIPS.COM
From recipetips.com
2/5 (1)Total Time 25 mins
SCALLOP PASTA WITH LEMON & HERBS – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanTotal Time 30 minsCategory Main DishCalories 463 per serving
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
- Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
FAST AND EASY LEMON GARLIC PASTA - PINCH AND SWIRL
From pinchandswirl.com
Ratings 25Calories 530 per servingCategory Main Course
- Bring a large pot of salted water to boil. Cook spaghetti until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Remove from heat.
- Once you've drained the pasta, set skillet with the garlic mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
- Remove pasta from heat and stir in lemon zest and juice, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.
LEMON GARLIC PASTA WITH SHRIMP AND SCALLOPS - WELL ...
From wellseasonedstudio.com
Ratings 4Servings 6Cuisine American, ItalianCategory Dinner
- Dry the scallops. Place sea scallops on a paper towel-lined plate to absorb any excess moisture. Place a second paper towel on top, pressing very gently on top of the scallops. Let sit for 10 minutes.
- Cook pasta. Meanwhile, bring a large pot of water to a rapid boil, then season with Kosher salt. Cook pasta according to package directions till al dente. Reserve 1 cup of cooking liquid, then drain pasta.
- Sear scallops. While pasta is cooking, heat 4 Tbsp butter and 2 Tbsp oil over high heat in a large skillet. Season scallops and shrimp on both sides with salt and pepper. When hot, add scallops to the pan and cook, undisturbed, for 1-2 minutes, just until a golden brown crust has formed. Flip scallops, then cook an additional 1 minute. Remove to a tray.
- Cook shrimp. Turn the heat down to medium-high, then add shrimp to the pan. Cook about 1-2 minutes per side, just until shrimp are opaque. Transfer to tray with scallops.
LEMON GARLIC LINGUINI WITH SCALLOPS - THE KITCHEN FAIRY
From kitchenfairy.ca
5/5 (3)Estimated Reading Time 8 minsServings 4
- Bring a large pot of lightly salted water to a boil. Cook linguini for 8 -10 minutes until al dente, or as package directs.
- Pat the thawed scallops completely dry with a paper towel. Season both sides with half of the salt and pepper.
- In a large skillet, melt butter over medium heat then add 2 tablespoons of the olive oil. Once the butter and oil is piping hot, add the scallops, space them out, and cook for 2 – 3 minutes on each side, until lightly golden brown, firm and opaque.
LEMON GARLIC PASTA WITH PAN-SEARED SCALLOPS
From kitchendreaming.com
5/5 (1)Category DinnerCuisine ItalianCalories 810 per serving
- In a four-quart saucepan, bring three quarts of liberally salted water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta.
- While the water is heating up, grate the skin of the lemon into a small saucepan. Cut the lemon in half and squeeze 1 tablespoon of the juice into the pan, removing any seeds. Reserve the other 1 tablespoon of lemon juice for step 5. Add the garlic and one tablespoon of olive oil to the saucepan. Stir to blend well. Place on stovetop on low heat.
- Heat a large nonstick pan with 2 tablespoons of olive oil over high heat until very hot and almost smoking. Season the scallops with salt and pepper.
- Place the scallops in the hot pan seasoned side down in a clockwise fashion beginning at 12 o'clock. Sear for 1 minute until golden at the edges, then turn them in the same order that you placed them in the pan, and cook the other side for no longer than another 1 minute on the second side. The perfectly seared scallop is seared yet still soft, white and glistening with juices in the center.
PAN-SEARED SCALLOPS WITH LEMON AND GARLIC PASTA | SHARE ...
From sharethepasta.org
Estimated Reading Time 2 minsTotal Time 20 mins
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta (step 5).
- While the water is heating up, use a grater to take off small peels of the skin of one lemon into a small saucepan. Cut the lemon in half and squeeze the juice into the pan and remove pits. Use the back of a large spoon to press the inside of the lemon to extract more juice. Add the garlic and 1 tablespoon of the olive oil to the saucepan. Stir to blend well. Place on stovetop on low heat.
- Heat a large nonstick pan or grill pan on high temperature until very hot. Sprinkle the scallops with salt, pepper, and 1 tablespoon of olive oil. Toss to coat well.
- Place the scallops in the hot pan. Cook about 4 minutes on each side, or until scallops are well browned and firm and milky white to the center (to a minimum internal temperature of 145 °F).
LEMON BUTTER PASTA WITH SEARED SCALLOPS - HEALTHYISH FOODS
From healthyishfoods.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 465 per serving
- Cook your pasta according to the directions on the bag. Drain off the pasta water using a colander. Drizzle the pasta with olive oil and set it aside.
LEMON BASIL SEARED SCALLOP PASTA - PALEOMG
From paleomg.com
4.7/5 (6)Estimated Reading Time 7 mins
- Cook Cappello’s fettuccine according to package instructions and set aside. (You will reheat these in a pan later on)
- Place a large saute pan over medium heat and cook bacon until crispy, about 8 minutes. Remove bacon with slotted spoon and set aside. Pat scallops down with a paper towel until completely dry. Sprinkle with a bit of salt on both sides. Cook scallops on both sides for about 2 minutes per side, until scallops are browned and bounce back when you press on them. Remove from pan and set aside once they are done cooking and cover with foil to keep warm.
- Add garlic and shallot to the pan and cook for about 1-2 minutes, until the shallot becomes translucent. Then add lemon zest, lemon juice, olive oil and red pepper flakes. Use a wooden spoon to scrape the bottom of the pan to remove any of the left behind from the bacon and scallops. Let mixture reduce for about 1 minute. Add bacon and fettuccine noodles to the pan and toss to coat and warm through. Then add scallops back to the pan, add black pepper and basil and toss everything to coat.
SEARED SCALLOPS AND PASTA RECIPE (DAIRY-FREE) - URBAN ...
From urbanblisslife.com
Ratings 23Servings 4Cuisine SeafoodCategory Dinner, Main Course
- Heat olive oil in a large skillet over medium-high heat. Once the oil starts sizzling a little, add the scallops in a single layer.
- Season scallops with salt and pepper on each side and sear for 3-5 minutes per side. When scallops have a golden brown crust and are cooked, remove from heat and set aside on a plate.
- Bring the heat down to low-medium. Add the vegan butter and scrape brown bits off the bottom of the pan. Add the garlic and, stirring constantly, sauté until softened, just for 1-2 minutes.
- Add wine and cook for about 2 minutes. Bring heat up to medium, add the coconut milk, and bring to a low boil and simmer until the sauce has thickened slightly, about 3-5 minutes.
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE ...
From forkinthekitchen.com
Ratings 6Calories 759 per servingCategory Dinner
- Cook pasta just under al dente according to package directions. Be sure to reserve approximately 1/2 - 1 cup pasta water. While pasta cooks, begin making the sauce and let the scallops come to room temperature.
- Add 3 TBSP butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired. Stir in flour until combined completely and cook for an additional minute, continuing to stir so it doesn't burn. Stir in milk and vegetable stock until combined and bring to a low simmer.
- Pat scallops dry and generously coat with salt and pepper on the tops and bottoms. As the sauce finishes cooking, heat a smaller stainless steel skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.
PASTA WITH SCALLOPS AND LEMON RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 524 per serving
- In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes. Drain.
- Meanwhile, in a 10- to 12-inch frying pan (with sides at least 2 in. tall) over medium heat, stir onion and garlic in olive oil until limp, 3 to 5 minutes.
- Add lemon peel, lemon juice, butter, and scallops to pan with onions. Bring to a simmer and cook until scallops are opaque but still moist-looking in the center (cut to test), about 6 minutes.
- Add pasta and basil to scallop mixture and stir until heated through. Add salt and pepper to taste. Pour into a wide, shallow bowl to serve.
PAN SEARED SCALLOPS WITH LEMON PASTA - SANDRA VALVASSORI
From sandravalvassori.com
5/5 (1)Category Dinner, Main CourseCuisine ItalianTotal Time 35 mins
- Bring a large pot of generously salted water to a rapid boil. Cook the pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Toss pasta with a bit of olive oil to prevent sticking. Set aside.Tip: If you forget to reserve the pasta water before draining, you can use chicken broth for the sauce.
- While the pasta is cooking, remove the thawed scallops from the fridge and place them on a plate lined with paper towels. If the scallops have the muscle on the side, remove it. With a few more paper towels, pat the scallops completely dry. Season liberally with salt and pepper.
- Place a large skillet over medium high heat. Once hot, add the 2 tablespoons of oil to the pan. When the oil is shimmering, but not smoking, add the scallops, keeping them about an inch apart (cook in two batches if necessary). Cook scallops for about 2 minutes, without moving or touching them. Flip and cook for another 2 minutes. Transfer scallops to a clean plate and set aside. Tip: The first side that was seared will have the nicest golden colour so keep that side up on the plate, and when you serve them.
- Reduce the heat to medium low and add 2 tablespoons of the butter to the skillet, plus another drizzle of olive oil. Stir in the garlic and sauté for about 1 minute. Add the wine to the pan scraping up the browned bits at the bottom of the pan. Cook the wine until slightly reduced, about 1 to 2 minutes.
LEMON GARLIC BAY SCALLOPS - SKIP THE SALT - LOW SODIUM RECIPES
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Estimated Reading Time 1 min
PAN-SEARED SCALLOPS WITH LEMON AND GARLIC PASTA | COOKING ...
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Author Seafood Nutrition PartnershipEstimated Reading Time 3 mins
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Estimated Reading Time 2 mins
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PASTA > LEMON AND GARLIC PASTA WITH PAN-SEARED SCALLOPS
From healthyeating.nhlbi.nih.gov
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