Pan Seared Scallops With Whole Wheat Spaghetti Recipes
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
- Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
- Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
- In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
- Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
PAN SEARED SCALLOPS WITH PASTA
A light, bright and completely flavor-packed Pan Seared Scallops with Pasta - perfect for summer days when you're craving carbs but want something unique
Provided by Yumna Jawad
Categories Entree
Time 25m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
- Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
- Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
- Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
- Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
- Serve immediately with fresh parsley.
Nutrition Facts : ServingSize 1 g, Calories 467 kcal, Carbohydrate 69 g, Protein 25 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 689 mg, Fiber 2 g, Sugar 3 g
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
SCALLOP WHOLE-WHEAT PASTA
An easy and delicious seafood pasta dish. People will think you're a fancy chef. Serves four unless you really like scallops (like I do). Then it serves two...or maybe one. Get away from my scallops!
Provided by L.A. Man
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the pasta al dente (cook in boiling water for 9 minutes). Sprinkle and toss with a little olive oil and set aside in a pasta dish.
- Dry each scallop thoroughly and season with salt and pepper.
- Warm the olive oil in a frying pan on a high heat.
- Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches.
- After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan.
- Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
- Add the white wine and stir to form a sauce then season with salt and pepper.
- Coat the pasta with the sauce and add scallops.
- Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.
Nutrition Facts : Calories 587.1, Fat 14.3, SaturatedFat 5, Cholesterol 33.3, Sodium 948, Carbohydrate 76.3, Fiber 1.7, Sugar 4, Protein 23.1
PAN SEARED SCALLOPS WITH WHOLE WHEAT SPAGHETTI
Steps:
- saute scallops in canola oil on one side 3-5 minutes or until golden brown. flip and saute for an additional minute. season with salt and pepper.set aside. In a saute pan,heat olive oil,garlic,sundried tomatoes,mushrooms and spinach.tossing to coat.Cook on medium for 2 minutes.add cheese and lemon juice,cook another minute.add cooked pasta,toss well.Add broth or pasta water,toss. garnish with parsley arrange scallops on top and sprinkle with Cajun spice.
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