PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL
This Italian-inspired dish is full of flavor. Use whole grain or multigrain fettuccine to make it a healthier option.
Provided by EatingWell Test Kitchen
Categories Healthy Fettuccini Recipes
Time 35m
Number Of Ingredients 10
Steps:
- To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
- Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
- To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
- Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.
Nutrition Facts : Calories 356 calories, Carbohydrate 42.4 g, Cholesterol 46.8 mg, Fat 5.1 g, Fiber 5.4 g, Protein 31.4 g, SaturatedFat 0.5 g, Sodium 439 mg, Sugar 5.2 g
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
BROWNED BUTTER SCALLOPS AND BURST TOMATO BASIL PASTA
Nothing better than carbs, butter, cheese, and wine...all together in one dish and ready in an hour!
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 15
Steps:
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate. 3. To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the butter and corn, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes. Add the pasta, parmesan, basil, and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water. 5. Divide the pasta among plates and top with burrata cheese, basil, and lemon. Enjoy!
Nutrition Facts : Calories 496 kcal, ServingSize 1 serving
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes 4 servings, 3 large scallops each
Number Of Ingredients 8
Steps:
- Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
- Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
- While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
- Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Scallop Recipes
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
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
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Allrecipes Member
Categories Scallop Recipes
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat the scallops dry with a paper towel.
- Season with salt and pepper.
- In a large skillet set over medium-high heat, add the oil.
- When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
- Gently turn the scallops, and add the butter and garlic to the pan.
- Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
- Add the white wine, cook another 10 seconds.
- Serve with chives.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
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.
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