Seared Scallops With Garlic Pasta Recipes

SEARED SCALLOPS WITH GARLIC PASTA

Steps:

• Cook the pasta to al dente according to package instructions, drain and keep warm.
• Cook the chopped bacon pieces in a large skillet until nicely browned, then remove to a paper towel to drain the excess grease.
• Remove all but approximately 1 1/2 tbsp of the bacon grease from the skillet and bring the temperature of the pan to smoking. Pat the scallops dry with a paper towel, then salt and pepper them and place in the hot skillet, 1 1/2 to 2 minutes. Then, using tongs, turn the scallops and sear the second side 1 1/2 to 2 minutes. Remove them from the skillet and cover to keep warm.
• Add the olive oil to the skillet and heat medium to medium low and add the garlic and shallot. Cook for 2 to 3 minutes to soften without browning the garlic.
• Add the wine and red pepper flakes and bring to a boil. Scrape the skillet with a wooden spoon to deglaze the pan. Taste and add salt and pepper as desired.
• Add the pasta and bacon bits to the sauce to warm. Serve right away topped with the scallops and parsley garnish.

SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS

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.

GARLIC SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Wash the scallops and pat dry well with a paper towel.
• Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
• Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
• Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
• Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
• Toss through the pasta with the remaining oil, and scallops.