Scallop Pasta With Garlic And White Wine Recipes
SCALLOP PASTA WITH GARLIC AND WHITE WINE
This scallop pasta is an easy meal that feels like you're in a posh restaurant.
Provided by Caroline's Cooking
Categories Main Course
Time 12m
Number Of Ingredients 7
Steps:
- Cook the pasta according to the packet instructions - typically around 7-10min in a large pot of boiling water.
- As you are boiling the water for the pasta, finely chop the garlic and parsley. Remove any muscle on the side on the scallops and split any large/thick ones in half.
- Once you start cooking the pasta, heat the butter and oil in a medium-large skillet/frying pan over a medium heat and add the scallops. Leave them to cook for a couple minutes until you see them starting to cook around the side. Turn and cook on the other side - they should have a light sear. Add the garlic and cook a minute to soften.
- Add the wine and deglaze the pan - scrape away any browning from the bottom. Cook for a minute as you do this.
- Remove the pan from the heat and add the cooked, drained pasta once it has cooked, along with the parsley, and carefully toss together before serving.
Nutrition Facts : Calories 584 kcal, Carbohydrate 89 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 481 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC
This recipe holds the essence of a luxurious date night-inspired main meal for two. Add a small salad and sparkling wine to round out dinner.
Provided by thedailygourmet
Categories Fettuccini
Time 22m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
- Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
- Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
- Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
- Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
- Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
- Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 56.7 g, Cholesterol 102 mg, Fat 26.5 g, Fiber 2.8 g, Protein 35.8 g, SaturatedFat 12.4 g, Sodium 668.1 mg
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