SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
- Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
- Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.
Nutrition Facts : Calories 449, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 28 milligrams, Sodium 177 milligrams, Carbohydrate 75 grams, Fiber 15 grams, Protein 29 grams
PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL PESTO
Steps:
- In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
- In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
- In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
- Place 1 saute pan over high heat until it smokes.
- In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
- In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.
SEA SCALLOPS AND FETTUCCINE
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
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.
SPICY SCALLOP FETTUCCINE
This attractive savory stir-fry from Dot Christiansen of Bettendorf, Iowa stars succulent, quick-cooking scallops. "It may seem that timing is everything when you first try this recipe, but you'll soon realize you can pretty much just throw it together," she hints. "It's well worth it!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm., In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.
Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 741mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.
Provided by Colu Henry
Categories dinner, for two, quick, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
- Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
- Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
- Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams
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.
SPICY SCALLOP PASTA
I love scallops and came up with a few different recipes by playing around. I always get rave reviews.
Provided by Jules211
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- While pasta is cooking, prepare scallops.
- If they are large cut in half horizontally.
- Pour oil in a large sauce pan and place over medium heat.
- Add garlic cook until golden 1-2 minutes.
- Careful not to burn.
- Add parsley and red pepper flakes.
- Stir once or twice.
- Add scallops with a pinch or 2 of salt.
- Increase the heat to high, and cook for 1 minute (or till the scallops are done).
- Turn off the heat.
- In a large bowl add cooked pasta and toss the scallops.
- Top with bread crumbs.
- Serve immediately.
- Serve with a crusty bread and a nice green salad.
Nutrition Facts : Calories 289.2, Fat 6.2, SaturatedFat 0.9, Cholesterol 25, Sodium 193.2, Carbohydrate 37.9, Fiber 1.9, Sugar 1.3, Protein 19.2
SCALLOPS WITH SPICY TOMATOES AND FETTUCCINE
I haven't tried this yet, but I wanted to make sure I didn't lose the recipe and so posted it here. I'll be waiting for my garden tomatoes for this one!
Provided by Kim127
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse scallops and set aside.
- In a large saute pan heat oil and then add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper.
- Cook on medium-high heat for about 5 minutes and until vigorously boiling.
- Reduce heat to medium-low and cook for 15 minutes.
- Cook pasta according to package directions.
- While the pasta is cooking, add scallops to tomatoes and cook for another 5-7 minutes or until scallops are done.
- Add drained pasta to sauce and toss.
- Sprinkle each serving with the Parmesan cheese.
Nutrition Facts : Calories 630.2, Fat 13.9, SaturatedFat 3.2, Cholesterol 133.6, Sodium 980.1, Carbohydrate 72.4, Fiber 4.5, Sugar 4.6, Protein 44.5
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