Pappardelle With Scallops Guy Fieri Recipes

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PAPPARDELLE WITH SCALLOPS - GUY FIERI



Pappardelle With Scallops - Guy Fieri image

Saw this on Guy Fieri's show and it looked fantastic. It got great reviews on the food network site so I thought I'd post it here so I can try it later. Pappardelle pasta can be found in the dairy section of most major grocery stores, if unable to fined, any wide noodle pasta will work. Some reviews mentioned that olive oil was used instead of truffle oil. Submitted to www.recipezaar.com on Feb. 16, 2010.

Provided by Papa D 1946-2012

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb sea scallops, patted dry
1 lb pappardelle pasta
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon sea salt, plus 1/2 teaspoon
2 cups mixed chanterelle mushrooms, oyster, trumpet, mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper, plus more for serving
3 cups arugula
2 tablespoons white truffle oil
2 ounces best quality parmesan cheese, shaved

Steps:

  • Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
  • Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
  • Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
  • In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm.
  • Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine.
  • Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

Nutrition Facts : Calories 623.8, Fat 11.4, SaturatedFat 4.3, Cholesterol 43.6, Sodium 1258.2, Carbohydrate 92.4, Fiber 4.5, Sugar 4.5, Protein 36.1

PAPPARDELLE WITH SCALLOPS



Pappardelle with Scallops image

Seared fresh scallops pair beautifully with garlicky pasta. If you like, you can substitute 12 ounces of egg fettuccine for the pappardelle. Slicing the raw scallops in half horizontally will give you more pieces and more delicious seared crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 11

8 ounces pappardelle
Coarse salt and ground pepper
3 tablespoons olive oil
1 garlic clove, minced
1 cup fresh breadcrumbs
1 pound sea scallops, halved
1 teaspoon chopped fresh thyme, plus more for garnish
2 teaspoons grated lemon zest
4 tablespoons butter, cut into small pieces
1 tablespoon lemon juice
Lemon wedges, for garnish

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and breadcrumbs; cook, stirring, until golden, 3 to 4 minutes. Remove; wipe skillet clean.
  • Pat scallops dry; season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat. In 2 batches, brown scallops, about 1 minute per side; transfer to a plate.
  • Add thyme, zest, and reserved cooking water to skillet. Simmer over medium heat, scraping up browned bits, 2 to 3 minutes. Remove from heat; stir in butter and lemon juice.
  • Toss sauce with pasta. Top with scallops and breadcrumbs. Garnish with lemon wedges and thyme.

PAPPARDELLE WITH BEEF



Pappardelle with beef image

Wide ribbons of pappardelle are the classic pasta to serve with a meaty sauce - you're bound to be going back for seconds

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 4h30m

Number Of Ingredients 4

½ quantity beef with red wine & carrots (see 'Goes well with')
400g can chopped tomato
500g pappardelle pasta
grated parmesan , to serve

Steps:

  • First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
  • Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
  • Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.

Nutrition Facts : Calories 596 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 0.57 milligram of sodium

PAPPARDELLE WITH SAUTEED SCALLOPS AND PEAS



Pappardelle with Sauteed Scallops and Peas image

Treat yourself tonight to buttery scallops, silky pasta, and a delicate sauce, all made in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 7

2 ounces (2 bunches) pappardelle or other wide noodles
Coarse salt and ground pepper
1/2 cup frozen peas, thawed
1/2 teaspoon fresh lemon juice
1 tablespoon coarsely chopped fresh parsley
1 tablespoon butter
1/4 pound sea scallops, cleaned

Steps:

  • Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup pasta water; add peas to pasta, and drain. Return pasta and peas to pot. Add lemon juice, parsley, and 1/2 tablespoonbutter. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pappardelle. Season with salt and pepper.
  • Pat scallops dry with a paper towel; season with salt and pepper. In a small skillet, heat remaining 1/2 tablespoon butter over medium. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, 30 to 60 seconds more. Serve with pasta.

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