Pasta E Fagiole With Extra Large Sea Scallops Recipes

SKILLET SEA SCALLOPS

Steps:

• In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

PASTA-E-FAGIOLI PASTA

Steps:

• Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
• Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
• Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.

SEAFOOD, PASTA, AND BEAN SOUP (PASTA E FAGIOLI AI FRUTTI DI MARE

Steps:

• Place the mussels in cold water to cover for 30 minutes.
• Scrub them with a stiff brush and scrape off any barnacles or seaweed.
• Remove the beards by pulling them toward the narrow end of the shells.
• Discard any mussels with cracked shells or that do not shut tightly when tapped.
• Place the mussels in a large pot with 1/2 cup cold water.
• Cover the pot and bring to a simmer.
• Cook until the mussels open, about 5 minutes.
• With a slotted spoon, transfer the mussels to a bowl.
• Place the clams in the pot and cover the pan.
• Cook until the clams open, about 5 minutes.
• Remove the clams from the pot.
• Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
• With your fingers, remove the clams and mussels from the shells and place them in a bowl.
• Pour the oil into a large pot.
• Add the pancetta, onion, and garlic.
• Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
• Add the beans, tomatoes, and calamari.
• Add the reserved juices from the shellfish.
• Bring to a simmer and cook 20 minutes.
• Stir in the seafood and cook until just cooked through, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Add the pasta and salt to taste.
• Cook until tender.
• Drain the pasta and add it to the soup.
• Add a little of the pasta liquid if the soup seems too thick.
• Stir in the parsley.
• Serve hot, drizzled with extra-virgin olive oil.