Spaghetti With Lemon Basil And Scallops Recipes

LEMON BASIL PASTA WITH SEARED SCALLOPS

Steps:

• Heat a large sauté pan to medium and add 2 tbsp olive oil. Add corn kernels, ½ tsp salt, fresh cracked black pepper, and cook until just tender, 3-4 min.⠀
• Add garlic and cook 1-2 minutes until it just starts to brown. ⠀
• Add lemon zest, juice, and cashew cream and cook on medium low for 3-5 minutes, or until thickened to desired consistency. Set aside.⠀
• Prepare your scallops - remove the side muscles, pat dry and season both side with a sprinkle of kosher salt and cracked black pepper. Make sure to pat dry with a paper towel. This will help to ensure the best sear / browning on the scallops.
• To a cast iron skillet add 1 tbsp olive oil and bring to heat over medium.
• Once skillet is hot, add your scallops and cook (undisturbed, do not move), for 3-4 minutes, until bottom has browned and developed a golden crust. Turn over and do the same with the other side.⠀
• While scallops finish cooking, add prepared pasta to warmed lemon cashew cream sauce. Stir in fresh basil. Top with seared scallops and serve.

SPAGHETTI WITH LEMON, BASIL AND SCALLOPS

Steps:

• Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy. Set aside.
• Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer (uncovered) and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.
• Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to the pot. Stir in reserved olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter and basil; toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste.
• Garnish with additional sprigs of basil, if desired.

SKILLET SEA SCALLOPS

Steps:

• In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

BASIL PAN-SEARED SCALLOPS OVER PASTA

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.