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.
SCALLOPS WITH SNOW PEAS
The vibrant, crisp pea pods in this dish are a nice contrast with the soft scallops. The dish looks and tastes bright and fresh. -Barb Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.
Nutrition Facts : Calories 378 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 750mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.
SCALLOPS IN SAFFRON SAUCE
These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.
Provided by Genevieve 2
Categories Mussels
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
- Season the scallops with salt and pepper.
- Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
- Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
- Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.
SHRIMP AND SCALLOPS WITH SNOW PEAS BUTTER SAUCE RECIPE BY TASTY
Here's what you need: shrimp, sea scallop, lemon juice, onion powder, chili powder, pepper, fresh parsley, cajun seasoning, white wine vinegar, sugar, butter, chicken bouillon cubes, garlic, water, milk, sugar snap peas
Provided by Davis Ina
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare marinade and marinate shrimp and scallops in the fridge for 3-4 hours.
- Mix together skillet ingredients (except milk and snow peas) in a wide skillet on medium-high. Then, add shrimp and cook in sauce for 3 minutes per side. let rest 3 min each side then flip in sauce
- Add snow peas and milk and let simmer. Remove from heat and let sit for 5 minutes.
- Cook again on low heat until sauce thickens and reduces down.
- Serve plain or alongside steamed rice.
- Enjoy!
Nutrition Facts : Calories 614 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 0 grams, Protein 71 grams, Sugar 18 grams
SCALLOPS IN SAFFRON SAUCE
This is a fabulous recipe I love to serve to guests, but is also a nice surprise for the family. The saffron sauce is out of this world!
Provided by love4culinary
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
- Remove beans with a slotted spoon, put in a strainer run under cold water.
- Add peas to the boiling water and cook in the same way you cooked the beans.
- Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
- Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
- Season with salt and pepper to taste.
- Remove the pan from the heat.
- Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
- Preheat your oven to 475 degrees F.
- Now you want to prepare the sauce.
- First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
- Then combine shallots, white wine and vinegar in another small saucepan.
- Cook over medium heat until all liquid has evaporated.
- Whisk in the cream, lower the heat and simmer to reduce the cream by half.
- Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
- Season with salt and pepper and then stir in the saffron.
- Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
- Next you want to season the sliced scallops with salt and pepper.
- Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
- To serve, arrange a crown of lettuce on a serving platter.
- Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
- Spoon the sauce over and garnish with fresh parsley.
Nutrition Facts : Calories 474.4, Fat 40.4, SaturatedFat 25.1, Cholesterol 127, Sodium 134, Carbohydrate 16.1, Fiber 4.5, Sugar 5.4, Protein 9.2
LINGUINE WITH SCALLOPS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 or more servings
Number Of Ingredients 14
Steps:
- If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
- Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
- Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
- Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
- Cut the mushrooms into thin slices. There should be about 3 cups.
- Heat the water to make it ready for the linguine when it is added.
- Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
- Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
- Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
- Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.
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
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