Linguine With Scallops Brown Butter And Peas Recipes

LINGUINE WITH BUTTER, LEMON AND GARLIC

Steps:

• Cook linguine until al dente, or slightly firm to the bite.
• Drain, and mix with a Tbsp.
• or two of olive oil; set aside.
• Heat butter in a skillet and add lemon juice and salt.
• Add garlic and cook about 1 minute.
• Add to hot linguine and mix.
• Serve immediately, sprinkled with Parmesan if desired.

LINGUINE WITH SCALLOPS AND SNOW PEAS IN A SAFFRON SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
• Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.
• Place scallops in a steamer over simmering water and steam for 2 to 3 minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.

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.

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS

Steps:

• Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
• While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
• Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

LINGUINE WITH SCALLOPS

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.