Scallop Carbonara Recipes

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CARBONARA WITH PAN SEARED SCALLOPS



Carbonara with Pan Seared Scallops image

Perfectly seared scallops served with a quick and simple carbonara pasta.

Provided by Laureen King

Categories     Dinner

Time 30m

Number Of Ingredients 15

Ingredients for Scallops
12-16 large scallops (3-4 per person)
2 tbsp olive oil
2 tbsp butter
Salt and Pepper
Ingredients for Carbonara
8 slices thick cut bacon diced (I try to find bacon with less fat, or cut away excess fat)
1 shallot finely sliced
1 clove garlic (leave whole)
4 green onions
2 egg yolks
1/2 cup heavy cream
1 cup parmigiano reggiano grated
fresh ground pepper
14 oz (400g) pasta of your choice -I used Linguine

Steps:

  • Pasta Carbonara
  • Start cooking pasta in large stainless steel pot.
  • In small bowl mix together cream, egg yolks and 3/4 of cheese.
  • In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
  • Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
  • When pasta is finished cooking, drain well, then add to skillet of bacon.
  • Toss well, then transfer to large bowl.
  • Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
  • Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.
  • Perfect Pan Seared Scallops
  • Blot scallops with paper towel to remove any water. Salt and pepper.
  • Heat large non-stick frying pan, add 2 tablespoons olive oil.
  • Make sure frying pan is hot before adding scallops but not smoking.
  • Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
  • Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
  • Turn to sear other side. (about 1-3 more minutes)
  • Add 2 tablespoons of butter to pan now.
  • Spoon the melted butter over the scallops as the other side finishes cooking.
  • Transfer to paper towel covered plate.
  • Keep warm in oven, if making in batches.

Nutrition Facts : Calories 878 kcal, Carbohydrate 80 g, Protein 35 g, Fat 45 g, SaturatedFat 20 g, Cholesterol 202 mg, Sodium 917 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BAY SCALLOP GRATIN



Bay Scallop Gratin image

Provided by Ina Garten

Categories     main-dish

Time 44m

Yield 6 servings

Number Of Ingredients 14

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

Steps:

  • Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
  • To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
  • Preheat the broiler, if it's separate from your oven.
  • Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

PASTA CARBONARA



Pasta Carbonara image

If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips
1 large egg, plus 3 egg yolks
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
1 pound spaghetti

Steps:

  • In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
  • Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
  • Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

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

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

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

SCALLOPS CARBONARA



Scallops Carbonara image

I had a version of this at a retaurant and had to create it at home when the chef wouldn't give me the recipe. I think it turned out delicious.

Provided by KelBel

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11

1/2 lb bacon, diced
1 lb sea scallops
1 roasted red pepper, sliced
1 cup mushroom, sliced
2 large shallots, minced
2 garlic cloves
1 cup white wine
1/2 pint heavy cream
1/4 cup pecorino romano cheese or 1/4 cup parmesan cheese
1/2 lb fettuccine pasta, cooked ahead
flour, for dredging

Steps:

  • Cook bacon in medium saucepan 5 minutes.
  • Dredge scallops in flour.
  • Place scallops in pan and cook approximately 5 minutes.
  • Remove bacon and scallops and set aside.
  • Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
  • Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
  • Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
  • Toss with fettucini and add freshly ground black pepper to taste.

SCALLOP CARBONARA



Scallop Carbonara image

I just found this recipe in one of local Grocery Store flyers- sounds Delish!! Thought I'd post it for everyone to give it a whirl -

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup onion, chopped
1/2 cup bell pepper, chopped
1 tablespoon garlic, chopped (or paste)
1 sprig fresh thyme
2 cups heavy cream
6 slices cooked bacon, chopped
1 lb sea scallops
4 cups fettuccine, cooked

Steps:

  • In a pan, cook bacon strips, until golden brown. Cool, then chop.
  • Add onions, pepper, garlic, and thyme and cook until onions are translucent. Add cream and bring to a boil, adjust seasoning with salt and pepper.
  • Add the scallops and cook just until done, about 8 minutes.
  • Toss the sauce with the cooked pasta or spoon sauce over the pasta.
  • Grate fresh parmesan cheese on top and serve with a side of garlic b4read.

SHRIMP CARBONARA



Shrimp Carbonara image

Shrimp and spaghetti noodles are covered in a carbonara-style sauce. Bacon is omitted, and skim milk is used as the base of the sauce to cut calories but not flavor.

Provided by CHETNEY

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package spaghetti
20 uncooked medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
salt and ground black pepper to taste
1 small onion, minced
2 cloves garlic, minced
1 cup skim milk
¼ cup half-and-half
1 cup grated Parmesan cheese
4 eggs, beaten
1 tablespoon fresh parsley

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 12 minutes. Drain and immediately return spaghetti to pot.
  • While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm.
  • Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes.
  • Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 60.5 g, Cholesterol 170.5 mg, Fat 14.1 g, Fiber 2.6 g, Protein 24.2 g, SaturatedFat 5 g, Sodium 337.8 mg, Sugar 4.9 g

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