Scallops And Pasta Recipes Easy

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SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

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

EASY SCALLOP PASTA



Easy scallop pasta image

Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit

Provided by Sara Buenfeld

Categories     Lunch

Time 25m

Number Of Ingredients 9

6 scallops with corals
6 slices prosciutto , halved lengthways
175g fresh egg fettuccine or tagliatelle
3 tbsp extra virgin olive oil , plus extra for drizzling (optional)
4 garlic cloves , finely chopped
¼ tsp thyme leaf
zest of 1 lemon and juice ½
4 tbsp dry white vermouth (we used Noilly Prat)
good handful chopped flat-leaf parsley

Steps:

  • Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
  • Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
  • Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

Nutrition Facts : Calories 664 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 3.1 milligram of sodium

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

SEA SCALLOPS AND FETTUCCINE



Sea Scallops and Fettuccine image

This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. -Donna Thompson, Laramie, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 medium sweet red pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional broth
1 tablespoon lemon juice
6 sea scallops (about 3/4 pound)
2 teaspoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

Nutrition Facts : Calories 421 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

SAUTEED SCALLOPS & SHRIMP PASTA



Sauteed Scallops & Shrimp Pasta image

I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

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., ,

Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

PASTA WITH SCALLOPS



Pasta With Scallops image

Make and share this Pasta With Scallops recipe from Food.com.

Provided by MizzNezz

Categories     < 30 Mins

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped garlic
16 sea scallops
1 1/2 cups chopped tomatoes
1 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon italian seasoning
cooked pasta (of your choice, I like angel hair)

Steps:

  • Heat oil in large skillet.
  • Add shallots and garlic, saute 1 minute.
  • Add scallops, saute for 2 minutes each side.
  • Remove and keep warm.
  • To skillet, add chopped tomato, tomato sauce,and seasonings.
  • Bring to a boil, boil for 1 minute.
  • Add scallops and heat thru.
  • Serve over pasta.

Nutrition Facts : Calories 151.6, Fat 4.1, SaturatedFat 0.5, Cholesterol 26.4, Sodium 950.7, Carbohydrate 14.3, Fiber 2.5, Sugar 5.9, Protein 15.7

QUICK SCALLOPS AND SPAGHETTI



Quick Scallops and Spaghetti image

I had scallops and little time to make dinner so this is what I came up with and the kids loved it. Maybe they were just hungry.

Provided by Nado2003

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces whole wheat spaghetti (or similar type of pasta)
1 1/2 lbs bay scallops
1 tablespoon olive oil
1/4 teaspoon black pepper
6 garlic cloves (minced)
1 medium onion, chopped
1 lemon, juice of
1/2 teaspoon salt (to taste)
1/2 cup flat leaf parsley (chopped)
red pepper flakes (optional)

Steps:

  • Cook spaghetti per package instruction while preparing the scallops.
  • (Drain spaghetti and reserve about 1 cup of pasta water).
  • While spaghetti is cooking, heat skillet on medium high. Add olive oil and heat about 1 minute.
  • Add garlic and black pepper, saute for about 45 seconds, do not brown.
  • Add scallops and cook until opaque (about 5 minutes).
  • Remove scallops to a bowl with slotted spoon.
  • Add onion and cook until softened (add a ladle or about 1/4 to 1/2 cup of pasta water to skillet to make sauce).
  • Once onion pieces are clear and soft, squeeze in the juice of one large lemon.
  • Salt to taste.
  • Drain and put hot spaghetti in a large bowl, immediately pour the skillet of scallops on top of the spaghetti, add chopped parsley and toss to mix.
  • Serve immediately, can add lemon, parsley or red pepper to taste.

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From wildalaskancompany.com


10 BEST BAY SCALLOPS AND SHRIMP PASTA RECIPES - EASY RECIPES
shrimp, garlic, ground black pepper, scallops, olive oil, shallots and 4 more Seafood Black Bean Pasta with Roasted Tomatoes in Garlic Truffle Sauce Dishing Out Health truffle oil, salt, shrimp, lemon, shallot, garlic, fresh basil and 7 more self-rising flour, bay scallops, frozen chopped spinach, shredded mozzarella cheese and 9 more Shrimp Pasta RyanSwaim milk, […]
From recipegoulash.cc


PAN-SEARED SCALLOPS AND FETTUCCINE PASTA - FIT AS A FIDDLE LIFE
2021-08-14 Step 1. First, add water to a large stockpot with a pinch of water and bring to a boil. Cook fettuccini per package directions. Drain and drizzle with olive oil. Set aside. Step 2. While pasta is cooking, rinse scallops under water and pat dry. Inspect scallops to see if their foot or attachment muscle is still connected.
From fitasafiddlelife.com


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