Cappellini With Nantucket Bay Scallops Recipes

Steps:

• Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
• Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve.
• To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.

Steps:

• Get a large pot of salted water boiling for the pasta. Warm olive oil in a wide skillet and add garlic cloves and salt. Cook over medium heat until the garlic is fragrant and beginning to turn golden. Add the wine and chile flakes and let cook for a moment before adding the scallops. Season them with a bit more salt and continue cooking for about 3-4 minutes, until the scallops are just cooked through. Add the cappellini to the boiling pasta water and cook about 3 minutes. Drain and place into a warmed serving bowl. Stir the 1/4 cup of parsley into the scallops and remove them from the heat. Pour the scallops and sauce over the pasta and toss gently. Divide between bowls or plates and top each serving with additional chopped parsley, grated lemon zest, and a sprinkling of toasted breadcrumbs.

Steps:

• Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

Steps:

• Combine all ingredients except scallops in glass bowl.
• Spoon over freshly shucked scallops on the half shell.
• Serve on crushed ice on half shell.

Steps:

• Cook pasta according to directions without salt or oil; drain, reserving 1/4 cup cooking liquid. Place liquid in large serving bowl along with drained pasta. Meanwhile, in a large nonstick skillet, heat oil, add garlic and cook over medium-low 2 or 3 minutes, stirring often until softened. Stir in scallops, salt and crushed red pepper. Cook over medium 2 to 4 minutes, stirring occasionally, until scallops are opaque in center. Remove from heat, stir in basil. Pour sauce over pasta; add margarine or butter and pine nuts and toss to mix. Serve immediately. NOTE: To toast pine nuts: Heat oven to 325 degrees. Spread pine nuts in small flat baking pan and bake 10 to 12 minutes or until golden. Per serving: 333 calories, 21 grams protein, 7 grams fat (19 percent calories from fat), 1 gram saturated fat, 45 grams carbohydrate, 25 milligrams cholesterol, 246 milligrams sodium, 2 grams fiber.