PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY
This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
- Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
- Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
- Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
SCALLOP PESTO PASTA
Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat. , In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Serve with scallops.
Nutrition Facts : Calories 598 calories, Fat 25g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 807mg sodium, Carbohydrate 59g carbohydrate (2g sugars, Fiber 3g fiber), Protein 34g protein.
SCALLOPS AND PASTA WITH PISTACHIO-PARSLEY PESTO
The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996.
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
- Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
- Heat butter or margarine in nonstick skillet over medium-high heat.
- Add scallops; cook 3-1/2 minutes on each side or until scallops are done.
- Combine pesto mixture and pasta in a large bowl, tossing well.
- Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
- Sprinkle with pepper; garnish with parsley, if desired.
Nutrition Facts : Calories 346.6, Fat 13.5, SaturatedFat 3.6, Cholesterol 66.3, Sodium 610.3, Carbohydrate 22.9, Fiber 2.9, Sugar 1.6, Protein 33.7
PISTACHIO-PARSLEY PESTO
Provided by Robin Miller : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a blender, combine parsley, broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Season, to taste, with salt and black pepper.
SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
- Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside.
- Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
- Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.
- Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through.
- Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.
PASTA WITH PESTO AND SCALLOPS
A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.
Provided by Nancy and Terry
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 14
Steps:
- In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
- Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
- Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g
THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE
Categories Milk/Cream Dairy Herb Pasta Shellfish Vegetable Sauté Dinner Basil Scallop Asparagus Green Bean Pea Summer Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally.
- Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.
- Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.
SCALLOPS WITH CREAMY PESTO
From Woman's Day. Quick and easy, nice with pasta or rice. Use your own pesto or refrigerated pesto sauce from the market. I think this would also make a nice first-course,
Provided by duonyte
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat.
- Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
- Remove skillet from heat, add pesto and cream and stir quickly to blend.
- Spoon the sauce onto serving plates and top with the scallops.
Nutrition Facts : Calories 158.5, Fat 5.3, SaturatedFat 2.2, Cholesterol 51.2, Sodium 671.4, Carbohydrate 5.6, Protein 20.7
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