SEARED SCALLOPS WITH VEGETABLES AND PASTA
Packed with colorful summer vegetables serve seared scallops over pasta. After a little vegetable prep work, it goes together easily. Toss in thinly sliced basil leaves at the end for wonderful flavor and even more color. You'll need a good nonstick pan to sear the scallops. To save a few minutes, you can use organic frozen sweet corn instead of cooking an ear of fresh corn. Alternatively, serve with steamed brown rice.
Provided by Sally Cameron
Categories Main Course
Number Of Ingredients 12
Steps:
- If using fresh corn, bring a pot of water (large enough to hold the ear of corn) to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside.
- For zucchini, trim off the ends, then cut lengthwise into quarters. Holding your knife parallel to the cutting board, cut out the seedy center. Cut each quarter into slices about a ½" (1 cm) wide. Set aside.
- Bring a medium pot of water to a boil for the pasta and cook according to package directions. While the water is coming to a boil, cook the vegetables. In a large sauté or fry pan over medium heat, add the olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, tomatoes and zucchini. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.
- To prepare scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with a 2 teaspoons of olive oil. When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size, they will take between 5-7 minutes.
- Place hot pasta in wide shallow bowls and top with vegetables, basil, and scallops. Serve immediately.
Nutrition Facts : ServingSize 4, Calories 412 kcal, Carbohydrate 58 g, Protein 21 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 27 mg, Fiber 3 g, Sugar 5 g
SCALLOPS & VEGETABLES WITH PASTA
The home crowd will get a thrill when they see that this pasta dish is tossed with their favorite vegetables and tender, juicy scallops.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, mushrooms, onions and garlic; cook and stir until scallops are opaque.
- Drain pasta. Add to scallop mixture with cheese, basil and remaining dressing; mix lightly.
Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
SCALLOPS WITH VEGETABLES
Make and share this Scallops With Vegetables recipe from Food.com.
Provided by breezermom
Categories One Dish Meal
Time 37m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
- Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
- Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
- Add the snow peas, and saute an additional 1 to 2 minutes.
- Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
- Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
- Serve immediately over rice.
SAUTEED SCALLOPS WITH VEGETABLES
Provided by Andrea Webster
Categories Tomato Sauté Quick & Easy Wheat/Gluten-Free Vinegar Scallop Carrot Fall Cilantro Bon Appétit Washington, D.C.
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.
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WHAT TO SERVE WITH SCALLOPS? 21 SIDE DISHES | CUISINEVAULT
From cuisinevault.com
Estimated Reading Time 6 minsPublished 2021-01-14Uploaded 2021-01-13
- Rice pilaf. Rice pilaf cooked in chicken broth is a marvelous option with seared scallops. Be sure not to overcook the rice as you’ll get a soft textured side that’ll detract from the star of the dish.
- Butternut pumpkin. Butternut pumpkins bring lively orange color to the plate, and their sweet, nutty taste complements scallops magically. You can roast, bake, boil, or microwave this vegetable.
- Warm fruit salsa. I love fruit for adding a fresh, vibrant color to the plate. I suggest this mango salsa recipe. Consider adding some more tropical goodness by including papaya; the sweet flavor pairs well with bacon-wrapped scallops that have plenty of salt.
- Butter sauce. Butter seems so simple, but it does a delectable job of enhancing the hero ingredient as well as adding a lovely mouth feel to the meal.
- Spaghetti. Spaghetti is an exceptional side dish for scallops. There are loads of recipes for making a good spaghetti sauce too; I suggest choosing one that’s light and not too full in flavor.
- Mint chimichurri. Another superb option is to create a chimichurri sauce. The freshness of the basil will complement the scallops. If you don’t enjoy mint, you may want to use an alternative to such as parsley or for more flavor and aroma, cilantro.
- Roast potatoes. I find roast potatoes make almost any dish better – scallops are no exception. If you want an indulgent, flavor-packed side dish, then try these duck fat roasted potatoes.
- Sunchokes. You may know these as Jerusalem artichokes; whatever you call them, they’re a useful side for scallops. Peel and roast them at 350°F for 45 minutes or until tender.
- Wilted Swiss chard. Swiss chard can be mildly bitter, so it’s best to saute the leaves before eating to help dull the bitterness. Here’s a simple recipe for cooking Swiss chard.
- Artichoke hearts. Although you can use any part of the artichoke for eating, we suggest the prized heart for its lovely soft texture. You could also roast the entire artichoke as it will plate up beautifully next to the scallops.
GRILLED SHRIMP AND SCALLOPS WITH VEGETABLE KEBABS ...
From sunnysidecook.com
Servings 2Total Time 1 hr 30 minsEstimated Reading Time 5 mins
- Whisk together the olive oil, lemon juice, minced herbs, lemon zest, and pepper in small bowl. Pour half of the mixture into another bowl and set aside.
- Wrap a slice of prosciutto around each scallop, securing it with a long toothpick pushed through where the ends of the prosciutto overlap.
- Place the scallops and shrimp in a shallow bowl where they can fit in one layer. Pour one of the bowls of marinade over the seafood, flipping the scallops and shrimp so that they have contact with the herbs and lemon zest. Cover and refrigerate for at least one hour, but not more than two hours.
- Thread the vegetables on the skewers in a pattern that you like. I placed the rounds of squash, zucchini, and eggplant disc-side up so that they could have more surface area for basting and grilling.
SCALLOPS AND SUMMER VEGETABLE SKILLET - EASY PAN-SEARED ...
From tablefortwoblog.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 550 per serving
- In a large skillet over medium high heat, melt butter and olive oil together. Once hot, add scallops and let sear until brown, around 1-2 minutes. Flip and brown the other side then remove from skillet and place on plate. Set aside. Do not wipe skillet.
- In the same skillet over medium heat, add shallots and garlic and sauté until fragrant, then add the zucchini and cherry tomatoes. Cook until zucchini is softened and tomatoes have shriveled a bit and burst, about 8-10 minutes.
- Add the corn, season with salt and pepper to taste then add the scallops back in to finish cooking. Should take about 3-4 minutes more, no longer.
WHAT TO SERVE WITH SCALLOPS (17 SIDE DISHES) » RECIPEFAIRY
From recipefairy.com
4.4/5 (19)Estimated Reading Time 6 minsCategory Serve WithPublished 2020-12-03
- Bacon. Ok, hands up if you don’t like bacon? No one, exactly! Bacon contains a couple of elements that work fantastically with scallops. It is salty, and as you’ll already know salt is a real flavor booster.
- Lemon Risotto. It’s no secret that most seafood is improved with a squeeze of lemon. Look at how you are supposed to eat oysters! When citrus is cooked it softens and can bring out the flavours in scallops.
- Butternut Squash. Scallops can be served with or without their ‘roe’, the orange sac that can sometimes accompany them. If you prefer them without you might find that they can look a little bland and forlorn.
- Chorizo and Corn. Corn will add a splash of color to your plate, and just as with our bacon suggestion, the salty sweetness of the chorizo will bring out all the wonderful flavor of the scallops whilst making your dish even richer.
- Grilled Vegetables. Scallops are a quality ingredient, and the last thing you want to do is overpower them with something too rich or strong. Grilled vegetables are easy to make, make a plate look beautiful and are mild enough in flavor that they will keep your wonderful scallops as the centre of attention.
- Spinach and Pomegranate Salad. Scallops are quite rich. What better way to cut through the buttery sweetness than with something light and refreshing. Pomegranate seeds are like little red jewels bursting with zesty flavor, the acidity and slight bitterness of the spinach will also work perfectly.
- Brussel Sprouts with Rich Lemon Sauce. You’ve got the best of all worlds in this recipe. Brussel Sprouts, when roasted, take on a slightly bitter note, the saltiness of either bacon or pancetta counterbalances the mild flavor of the scallops, and everyone knows that lemon works really well with seafood.
- Mango Salsa. Mango is the perfect blend of sweet and sour. It is great in sorbets because it really refreshes your palate, and if it works in sorbets it will work with seafood.
- Lemon Caper Pasta. You aren’t looking to overpower the taste of the scallops, after all, they are the centerpiece of the dish. Pasta is relatively mild in taste and soaks up other flavors making it a perfect side for scallops.
- Buttered Polenta. As we’ve said you want your scallops to be the centre of attention. Polenta is hearty, tasty and really easy to make. To make it tasty add butter.
WHAT TO SERVE WITH SCALLOPS (24 ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
Category Side DishesPublished 2020-08-18Estimated Reading Time 5 mins
- Spinach & Pomegranate Salad. In the mood for a restaurant-quality dinner at home? How about some seared scallops with a side of spinach and pomegranate salad?
- Brussels Sprouts with Creamy Lemon Sauce. This dish combines salty pancetta, nutty Brussels sprouts, and sweet scallops dressed in a tangy lemon sauce.
- Mango Avocado Salsa. This dish is ideal if you are serving scallops as a side dish or an appetizer. This mango avocado salsa is fresh, fruity, and flavorful!
- One-Pan Lemon Caper Pasta. Pasta and scallops go wonderfully well together. But you want to avoid tomato-based sauces as much as you can because the flavors can sometimes overpower scallops.
- Fettuccine Alfredo. Another fabulous pasta dish that goes well with scallops is fettuccine alfredo. That rich and cheesy sauce does a fine job of contrasting the sweetness of scallops.
- Brown Butter Polenta. If you love shrimp and grits, this brown butter polenta is for you. Butter and seasonings give this dish a complex, yet fantastic flavor.
- Warm Tuscan Beans. Pairing scallops with Tuscan beans gives them a Mediterranean flair and adds a wonderful consistency to your meal. And that sauce? Wow!
- Lentil Salad. Lentil salad is a hearty dish that piars well with scallops. The combination of warm lentils, carrots, and kale adds textures that contrast the scallops wonderfully.
- Summer Squash Salad. This squash salad is bright, refreshing, and fantastic with seared scallops. Together, they make such an ideal summer dish! This pairing is anything but boring!
- Mashed Potatoes with Roasted Shallots. If you’re like me, you might get shallots and scallops confused often. Thankfully, this recipe happens to have both, so there’s no need to worry!
PAN SEARED SCALLOPS WITH ROASTED VEGETABLES RECIPE - PURA ...
From puravidamoms.com
Servings 4Total Time 40 minsCategory Recipes From EverywhereCalories 1187 per serving
- First pan fry the bacon, chop into small pieces and set aside. Remove about half of the bacon grease from the skillet. While the bacon is cooking, pat dry the scallops and remove the side mussels. Over medium-high heat, sear the scallops, about 2 minutes per side or until no longer opaque. Sprinkle with salt and pepper. I don't cook the scallops until the very end.
- Cube the butternut squash and quarter the Brussels sprouts. Slice the mushrooms and cut the red peppers into strips. Using 1-2 TB of leftover bacon grease, (or other oil if you are not using bacon), pan fry the veggies on medium until tender.
WHAT TO SERVE WITH SCALLOPS? 30 BEST SIDE DISHES - PUREWOW
From purewow.com
- Corn and Tomato Salad with Feta and Lime. Fresh summer corn brings out the natural sweetness of the shellfish, while the briny feta and lime juice keep things bright and fresh.
- Green Beans with Garlicky Pistachio Vinaigrette. The secret to crisp-tender green beans is a step called blanching, which is basically just boiling for a very short amount of time.
- Creamy Oven Polenta. Serve this creamy hands-free polenta on the side, or plop those seared scallops right on top. (Just be sure to drizzle those savory pan juices over everything, too.)
- White Risotto with Corn, Carrots and Kale. The toppings here are totally adaptable, so you can customize this decadent dish with whatever’s in season (or in your fridge).
- Spicy Chile Crisp. This spicy-salty-sweet combination of garlic, shallot, sugar and chiles is totally irresistible, so naturally, we think it would taste splendid atop a plate of scallops.
- Pan-Seared Scallops with Citrusy Corn Succotash. The scallops require just two minutes of cooking per side, and the zingy corn succotash tastes like summer in every bite.
- Charred Broccoli with Sriracha Almond Butter Sauce. For a spicy complement to your rich seafood main, try this Thai-inspired number. It’s simple, but doesn’t taste like it.
- Shredded Thai Salad with Avocado. It’s like coleslaw but fancier and prettier, with a sweet-salty sesame soy dressing.
- Grilled Corn with Spicy Aioli. Save this one for summertime—it’s worth seeking out in-season corn on the cob.
- Keto Instant Pot Greek Cauliflower Rice. The scallops take, like, five minutes. The side takes ten. That’s a 15-minute dinner, friends.
WHAT TO SERVE WITH SCALLOPS – A COUPLE COOKS
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Cuisine SeafoodTotal Time 30 minsCategory Main DishPublished 2021-02-25
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