PAN SEARED SCALLOPS WITH LINGUINE AL PESTO
Pan-Seared Scallops is a delicious restaurant-style dish that's easy to prepare in your home kitchen. Fresh from the sea, and served with a basil pesto tossed with linguine!
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 10
Steps:
- To toast the pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts to the pan. Keep the pine nuts moving around so they toast without burning.*If the pine nuts start to smoke take the pan off the heat.
- Remove the leaves from the basil and parsley, do not use the stems
- Place the basil and parsley into the food processor, Pulse it until the greens are very well minced
- Add the garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
- Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
- cook linguine per instructions on the box
- wash and clean your scallops (remove the little piece of side mussel)
- pat dry the scallops with paper towels
- sprinkle the old bay on both sides of the scallops
- get your pan very hot
- add enough olive oil to have a light coating in the pan
- add the scallops carefully, not over crowding the pan (too many scallops will bring down the temperature of the pan)
- most importantly once you place the scallops in the pan, do not move them!
- allow the scallop to sear on one side for two minutes, when you turn one scallop you should begin to see a nice caramel color as a light crust forms. If your scallop looks like this continue turning them, if not let them cook a little longer.
- after turning the scallop continue cooking, being careful not to over cook them.
- a scallop will be just a little translucent in the center when it is done (the scallop will continue to cook after you've removed it from the pan)
- look at the scallop from the side to determine if it is done.
- the scallop should be a little springy when you push it with your fingers, if it is firm, its overcooked**
- this is a matter of timing, while the scallops are searing, the pasta should just be getting done; you want to toss the linguine with a few large spoonfuls of the pesto (use as much or as little as you like), as soon as you drain it.
- place the linguine with the pesto back in the pot, and hold on the back of the stove(off burner) until your scallops are done.
- plate pasta and top with scallops, serve immediately!
Nutrition Facts : Calories 978 kcal, Carbohydrate 120 g, Protein 42 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 703 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
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
SCALLOPS WITH PESTO CREAM SAUCE
Steps:
- Season scallops with salt and pepper, then dredge in flour.
- Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g
BAY SCALLOPS WITH PESTO
Steps:
- Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
- Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
- Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve.
SEA SCALLOPS OVER SHALLOT-HERB PASTA
Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.
- Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
- Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.
SEAFOOD PESTO PASTA
Pesto turns shrimp and scallops into superstars in this fresh-flavored entree from Marnie Franze. "The recipe is from my dad," she comments from Battle Lake, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.
Nutrition Facts :
GARDEN HERB PESTO
Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe
Provided by Good Food team
Categories Dinner, Pasta
Time 10m
Number Of Ingredients 5
Steps:
- Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
- Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.
Nutrition Facts : Calories 381 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein
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