Scallops Vegetables With Pasta Recipes

SEARED SCALLOPS WITH VEGETABLES AND PASTA

Steps:

• If using fresh corn, bring a pot of water (large enough to hold the ear of corn) to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside.
• For zucchini, trim off the ends, then cut lengthwise into quarters. Holding your knife parallel to the cutting board, cut out the seedy center. Cut each quarter into slices about a ½" (1 cm) wide. Set aside.
• Bring a medium pot of water to a boil for the pasta and cook according to package directions. While the water is coming to a boil, cook the vegetables. In a large sauté or fry pan over medium heat, add the olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, tomatoes and zucchini. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.
• To prepare scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with a 2 teaspoons of olive oil. When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size, they will take between 5-7 minutes.
• Place hot pasta in wide shallow bowls and top with vegetables, basil, and scallops. Serve immediately.

SCALLOPS & VEGETABLES WITH PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, mushrooms, onions and garlic; cook and stir until scallops are opaque.
• Drain pasta. Add to scallop mixture with cheese, basil and remaining dressing; mix lightly.

PASTA WITH SCALLOPS & VEGETABLES

Steps:

• Bring 2 quarts of salted water to a boil. Add fettuccine and bring to a boil. Add broccoli florets and cook 3 to 5 minutes, until tender. (If using dried pasta, cook pasta 5 minutes, then add broccoli and cook 4 to 5 minutes more.) Drain and toss. Heat oil in large, nonstick skillet over medium heat. Sauté garlic one minute, until fragrant. Add peppers and mushrooms. Cook, stirring constantly for 3 to 4 minutes, or until peppers begin to soften. Stir in scallops with any accumulated juice. Cook just until scallops begin to go opaque. Stir in white wine and broth. Add nutmeg, white pepper, and salt. Bring liquid to a simmer and cook 2 to 4 minutes more depending on size of scallops. In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mixture. Cook just until sauce thickens slightly. Turn warm pasta into serving bowl. Add scallop mixture and toss to coat pasta. If dersired sprinkle with Parmesan cheese. Serve warm.

ITALIAN-STYLE SCALLOPS WITH VEGETABLES AND PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, bell peppers and crushed red pepper; cook and stir until scallops are opaque.
• Drain pasta. Add to scallop mixture with cheese, olives, basil and remaining dressing; mix lightly.

SCALLOPS WITH VEGETABLES

Steps:

• Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
• Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
• Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
• Add the snow peas, and saute an additional 1 to 2 minutes.
• Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
• Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
• Serve immediately over rice.

CREAMY BAY SCALLOP SPAGHETTI

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.

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., ,

PASTA WITH SCALLOPS

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.

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.