Taglierini With Caramelized Scallops And Rosemary Beurre Blanc Recipes

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SEARED SCALLOPS WITH GARLIC BEURRE BLANC



Seared Scallops with Garlic Beurre Blanc image

When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 lb large sea scallops
2 cloves garlic, finely chopped
1 small shallot, finely chopped
1/4 cup dry white wine
1/4 cup white wine vinegar

Steps:

  • In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
  • Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
  • Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

TAGLIERINI WITH CARAMELIZED SCALLOPS AND ROSEMARY BEURRE BLANC



Taglierini with Caramelized Scallops and Rosemary Beurre Blanc image

Categories     Garlic     Herb     Pasta     Shellfish     Sauté     Winter     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 13

3/4 pound Fresh Taglierini or 3/4 pound good-quality dried taglierini or fettuccine
1 1/2 pounds sea scallops
For beurre blanc
1/2 cup dry white wine
3 tablespoons white-wine vinegar
1/4 cup chopped shallots
1 tablespoon chopped garlic
2 teaspoons chopped fresh rosemary leaves
1/2 cup heavy cream
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 tablespoon fresh lemon juice, or to taste
2 tablespoons vegetable oil
Garnish: finely chopped fresh rosemary and parsley leaves

Steps:

  • In an 8-quart kettle bring 7 quarts of salted water to a boil for pasta. Remove tough muscle from side of each scallop if necessary.
  • Make beurre blanc:
  • In a small heavy saucepan simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2 tablespoons. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.
  • Pat scallops dry and season with salt and pepper. In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Transfer scallops to a bowl and keep warm. Cook remaining scallops in remaining oil in the same manner.
  • Cook pasta in boiling water until al dente (about 30 seconds for fresh, longer for dried) and drain in a colander. Transfer pasta to a heated bowl and pour sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of scallops and toss.
  • Divide pasta among 6 heated plates. Arrange scallops on top of pasta and garnish with herbs.

GARLIC CALAMARI TAGLIERINI



Garlic Calamari Taglierini image

I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.

Provided by James

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 rib celery, minced
½ shallot, minced
4 cloves garlic, minced
½ cup water
½ cup white wine
¼ cup lemon juice from concentrate
1 (1.6 oz) package dry garlic and herb sauce mix (such as Knorr®)
1 tablespoon basil pesto
10 ounces calamari rings
½ cup frozen peas
1 tablespoon capers
1 pound taglierini pasta
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.
  • Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.
  • Season calamari mixture with salt and pepper. Serve over cooked pasta.

Nutrition Facts : Calories 698.1 calories, Carbohydrate 101.6 g, Cholesterol 147 mg, Fat 16.5 g, Fiber 5 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 891.9 mg, Sugar 5.2 g

FRESH TAGLIERINI



Fresh Taglierini image

Categories     Pasta     Gourmet

Yield Makes about 3/4 pound

Number Of Ingredients 2

Food-Processor Pasta Dough , rolled out
all-purpose flour for tossing

Steps:

  • Attach ribbon-pasta cutters to pasta machine and attach handle to thinnest cutter. Line a tray with a dry kitchen towel. Feed first rolled out pasta sheet, which will have dried out slightly but will still be soft, through cutter and toss generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough in same manner. Taglierini may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

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