SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS
Steps:
- Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
- While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
- Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
SCALLOPS WITH SNOW PEAS
The vibrant, crisp pea pods in this dish are a nice contrast with the soft scallops. The dish looks and tastes bright and fresh. -Barb Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.
Nutrition Facts : Calories 378 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 750mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 5g fiber), Protein 21g protein.
SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS
Pairing the delicate sweetness of sea scallops and peas this is a meaty, substantial meal accompanied by a rich white wine sauce studded with chopped chives.From the May 2007 issue of Gourmet.
Provided by Leslie in Texas
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles in a large pot of boiling salted water, uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more.
- Drain in a colander, then transfer to a platter and keep warm,loosely covered with foil.
- While noodles cook, pat scallops dry and sprinkle with salt and pepper.
- Heat butter in a 12 inch heavy skillet over moderately high heat until foam subsides, then add scallops.
- Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total.
- Transfer to platter with noodles and keep covered.
- Add wine to skillet, and deglaze by boiling, stirring, and scraping up any brown bits, 1 minute.
- Stir in water and cream and boil until slightly reduced, about 3 minutes.
- Season with salt and pepper; stir in chives and pour sauce over noodles and scallops.
- Serve immediately.
Nutrition Facts : Calories 396.5, Fat 22.4, SaturatedFat 13.1, Cholesterol 114.3, Sodium 304.5, Carbohydrate 23.7, Fiber 2.6, Sugar 2.7, Protein 19.8
SCALLOPS AND CREAMY PEA FETTUCCINE
Steps:
- Bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
- Season the scallops salt.
- Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate.
- Pour the clam juice into the skillet.
- Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes.
- Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
- Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 64.4 g, Cholesterol 74.3 mg, Fat 13.7 g, Fiber 11.1 g, Protein 45.7 g, SaturatedFat 4.9 g, Sodium 1011.7 mg, Sugar 6.4 g
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