SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.
Provided by Colu Henry
Categories dinner, for two, quick, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
- Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
- Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
- Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams
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.
HERB PASTA SHEETS WITH SCALLOPS IN MADEIRA CREAM SAUCE
Steps:
- Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
- In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
- Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.
SEARED SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.
Provided by KathyP53
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
- Add 2 tablespoons olive oil and heat until quite hot.
- Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
- Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
- Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
- Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
- Let the pan cool for a minutes before you make the sauce.
- When pan has cooled somewhat, return it to medium heat.
- Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
- Add wine and simmer until reduced by half, another 1-2 minutes.
- Add the herbs and lemon zest.
- Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
- Return the scallops and any accumulated juices to the pan.
- Gently roll the scallops in the sauce to warm them through.
- Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
SEA SCALLOPS OVER SHALLOT-HERB PASTA
Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.
- Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
- Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.
LINGUINI WITH SCALLOPS AND HERB CREAM
Make and share this Linguini With Scallops and Herb Cream recipe from Food.com.
Provided by kzbhansen
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare linguini as per directions on package.
- Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
- Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
- Add cream and parmesan. Stir until the sauce thickens.
- Toss with pasta.
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
More about "scallop and herb pasta recipes"
SCALLOP PASTA WITH LEMON & HERBS – A COUPLE COOKS
From acouplecooks.com
4.3/5 (7)Total Time 30 minsCategory Main DishCalories 463 per serving
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
- Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
SCALLOP AND HERB PASTA - GINA CHONG
From ginachongblog.com
Estimated Reading Time 3 mins
SEARED SCALLOPS WITH HERB & GARLIC PASTA | TRULOCAL …
From trulocal.ca
Estimated Reading Time 2 mins
10 BEST SEA SCALLOP WITH PASTA RECIPES | YUMMLY
From yummly.com
SCALLOP AND PASTA RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BROWN BUTTER SCALLOP PASTA RECIPE - EVERYDAY EILEEN
From everydayeileen.com
RECIPE WITH SCALLOPS AND PASTA - THERESCIPES.INFO
From therecipes.info
LEMON GARLIC SCALLOPS AND PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
SEARED SCALLOPS RECIPE WITH LEMON HERB BUTTER
From northcoastseafoods.com
LEMON GARLIC SCALLOP PASTA - WHAT'S GABY COOKING
From whatsgabycooking.com
10 BEST SEA SCALLOP WITH PASTA RECIPES | YUMMLY
From yummly.com
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS - BRADLEY’S FISH
From bradleysfish.com
HERB PASTA SHEETS WITH SCALLOPS IN MADEIRA CREAM SAUCE
From recipenet.org
VENETIAN SCALLOP SPAGHETTI RECIPE | HELLOFRESH
From hellofresh.com
SCALLOPS PASTA RECIPE BON APPETIT | DEPORECIPE.CO
From deporecipe.co
LEMON HERB SAUCE FOR SCALLOPS – A COUPLE COOKS
From acouplecooks.com
GARLIC AND HERB SCALLOP PASTA. - PEPPERFISH
From pepperfishoutdoors.com
QUICK AND EASY SEARED SCALLOPS WITH HERBS RECIPE
From thespruceeats.com
CREAMY SEARED SCALLOP PASTA - THE DIZZY COOK
From thedizzycook.com
LINGUINI WITH SCALLOPS AND HERB CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE FOR SCALLOPS AND PASTA - THERESCIPES.INFO
From therecipes.info
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE KITCHEN
From forkinthekitchen.com
SCALLOP AND HERB PASTA | RECIPE | PASTA, ZUCCHINI PASTA, HEALTHY ...
From pinterest.ca
SCALLOP PASTA WITH GARLIC AND TOMATOES - KAY NUTRITION
From kaynutrition.com
LEMON BUTTER PASTA WITH SEARED SCALLOPS - HEALTHYISH FOODS
From healthyishfoods.com
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
From diningandcooking.com
SEA SCALLOPS OVER SHALLOT-HERB PASTA RECIPE
From pinterest.ca
SIMPLE SCALLOP PASTA RECIPE IDEAS | WILD ALASKAN COMPANY
From wildalaskancompany.com
GARLIC BUTTER HERB SCALLOPS - THERESCIPES.INFO
From therecipes.info
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS - NASSAU …
From nassaustreetseafood.com
SCALLOP PASTA WITH LEMON & HERBS | RECIPE IN 2021 | SCALLOP PASTA ...
From pinterest.com
SEA SCALLOPS OVER SHALLOT-HERB PASTA RECIPE | RECIPE | HERB PASTA ...
From pinterest.com
SCALLOP PASTA RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS RECIPE | EAT …
From eatyourbooks.com
PAN SEARED SCALLOPS WITH LEMON PASTA - SANDRA VALVASSORI
From sandravalvassori.com
BROWNED BUTTER SCALLOP AND BURST TOMATO BASIL PASTA
From halfbakedharvest.com
GARLIC BUTTER HERB SCALLOPS | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love