Scallop Whole Wheat Pasta Recipes

SAUTEED SCALLOPS & SHRIMP PASTA

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

BASIL PAN-SEARED SCALLOPS OVER PASTA

Steps:

• Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
• Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
• Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
• In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
• Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
• In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

SCALLOP WHOLE-WHEAT PASTA

Steps:

• Prepare the pasta al dente (cook in boiling water for 9 minutes). Sprinkle and toss with a little olive oil and set aside in a pasta dish.
• Dry each scallop thoroughly and season with salt and pepper.
• Warm the olive oil in a frying pan on a high heat.
• Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches.
• After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan.
• Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
• Add the white wine and stir to form a sauce then season with salt and pepper.
• Coat the pasta with the sauce and add scallops.
• Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.

PAN SEARED SCALLOPS WITH WHOLE WHEAT SPAGHETTI

Steps:

• saute scallops in canola oil on one side 3-5 minutes or until golden brown. flip and saute for an additional minute. season with salt and pepper.set aside. In a saute pan,heat olive oil,garlic,sundried tomatoes,mushrooms and spinach.tossing to coat.Cook on medium for 2 minutes.add cheese and lemon juice,cook another minute.add cooked pasta,toss well.Add broth or pasta water,toss. garnish with parsley arrange scallops on top and sprinkle with Cajun spice.

SCALLOPS AND EDAMAME PASTA

Steps:

• Cut scallops in half or quarters depending on size.
• Beat egg with water in bowl large enough to hold scallops.
• Add scallops and stir to coat.
• Drain off excess egg.
• In a food storage bag mix flour, paprika, pepper and salt.
• Add drained scallops to bag and shake to coat.
• Heat a large frying pan over medium/low heat.
• When hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray.
• Cook scallops for about 5 minutes.
• Remove scallops and put aside.
• Meanwhile put pasta on to boil.
• While pasta is cooking, mix together broth, garlic, vinegar and soy sauce.
• Pour into the same pan that you cooked the scallops inches.
• Bring to a boil and add mushrooms and edamame.
• Cook for 5 minutes.
• Add scallops and cook for 5 to 7 minutes more.
• When pasta is done, drain and add to frying pan with other ingredients.
• Stir to mix in pasta and serve.