Linguine With Bay Scallops And Pancetta 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

LINGUINE WITH BAY SCALLOPS AND PANCETTA



Linguine With Bay Scallops And Pancetta image

Provided by Florence Fabricant

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

12 ounces fresh spinach linguine
2 tablespoons extra-virgin olive oil
2 ounces finely minced pancetta
2 cloves garlic, minced
1 cup finely chopped fresh or canned plum tomatoes
3/4 pound bay scallops
Salt and ground black pepper

Steps:

  • Start bringing a large pot of water to a boil for the linguine.
  • Meanwhile, heat the oil in a heavy skillet. Add the pancetta and saute a few minutes, until it begins to brown. Stir in the garlic, then add the tomatoes. Cook a few minutes, until the tomatoes start to thicken.
  • Stir in scallops and cook till they start to show signs of cracking. Add salt and pepper. Remove from heat.
  • Throw a couple of teaspoons of salt into the pot of water, add the linguine and cook about three minutes. Drain thoroughly, then add the linguine to the skillet with the scallops. Toss ingredients and serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 14 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 536 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

LINGUINI WITH BACON AND SCALLOPS



Linguini with Bacon and Scallops image

A quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.

Provided by denisef

Categories     Meat and Poultry Recipes     Pork

Time 49m

Yield 6

Number Of Ingredients 11

1 pound linguine
1 onion, finely chopped
6 slices bacon, diced
1 pound sea scallops, halved horizontally
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon salt
½ cup dry white wine
⅓ cup chopped Italian parsley
1 pinch lemon zest, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
  • Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 66.2 g, Cholesterol 46.1 mg, Fat 12.1 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 3.2 g, Sodium 688 mg, Sugar 4.4 g

LINGUINE WITH BROCCOLI AND BAY SCALLOPS



Linguine With Broccoli and Bay Scallops image

An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well.

Provided by pattikay in L.A.

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups broccoli florets, and stems
1/2 lb dried linguine (or 3/4 lb fresh)
3/4 cup butter
2 teaspoons garlic, minced
1 lb bay scallop
1 teaspoon salt (or to taste)
1 teaspoon pepper
2/3 cup parmesan cheese (or more)

Steps:

  • Peel broccoli stems and cut into 1/4 inch thick slices.
  • Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
  • Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
  • Heat remaining 1/2 cup butter in a large skillet.
  • Add garlic and saute till softened.
  • Add scallops, salt and pepper.
  • Saute 3 minutes or till scallops are opaque.
  • Add broccoli and heat 1 minute.
  • Add pasta and heat through.
  • Add cheese and serve at once.

Nutrition Facts : Calories 711.9, Fat 41.3, SaturatedFat 25, Cholesterol 143.7, Sodium 1287, Carbohydrate 50.5, Fiber 2, Sugar 1.2, Protein 35.5

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