Farfalle W Herbs And Scallops Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
• Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
• Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
• Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

Steps:

• Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.

Steps:

• Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

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.

Steps:

• cook pasta according to package directions.
• drain and toss w/ 1 tbsp olive oil.
• refrigerate.
• brush scallops with 1 tbsp olive oil and season w/salt and pepper.
• heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
• in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
• season with salt and pepper.
• add farfalle, scallops, herbs, and toss well.
• garnish with lemon wedges, serve.

Steps:

• In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP:
• HERBED SAUCE FOR EVERYTHING
• YOGURT HERBED CHEESE
• 1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs

Steps:

• Heat the olive oil in a pan.
• Add garlic, peperoncino, basil, parsley and oregano.
• Sauté on low heat, then add the tomatoes and half of the broth.
• Add your fresh pasta and stir continuously adding the rest of the broth on medium heat until pasta is cooked and the liquid absorbed.
• Dress with Parmigiano and serve.

Steps:

• In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops, and sprinkle the scallops provençale with the basil.

Steps:

• .combine teriyake, ketchup, honey vinegar, 3/4 cup water and cornstarch. Stir to combine. Set aside.
• Heat oil in large skillet over medium-high heat. Add peppers and cook briefly, until slightly softened, about 5 minutes. Remove and reserve.
• Add scallops to pan; sprinkle with five spice powder. Cook over medium-high heat until just cooked through, turning once, about 5 minutes. Add peppers back to pan. Pour in teriyaki mix and cook, stirring, until thickened. Top with walnuts and serve over cooked rice.

Steps:

• In a kettle of boiling salted water cook the farfalle until it is al dente, drain it well, and in a bowl toss it with the oil, the mint, the parsley, and salt and pepper to taste.

Steps:

• Preheat the oven to 425°. Cut 1 inch off the top of the garlic and set the head on a piece of aluminum foil, cut side up.
• Pour 1 teaspoon of the olive oil over the cut garlic, wrap it in the foil and roast for about 1 hour or until very tender.
• Squeeze the roasted garlic from the skins into a small bowl and mash well. Cover with plastic wrap.
• Meanwhile, on a rimmed baking sheet, toss the tomato wedges with 2 teaspoons of the olive oil and season with salt and pepper.
• Lay the tomato wedges on their sides and roast for about 30 minutes, or until tender and browned on the bottom. Using a spatula, transfer the tomatoes to a plate.
• In a small heatproof bowl, cover the porcini with the boiling water and set aside to soften, about 20 minutes.
• Remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.
• In a large skillet, heat 2 tablespoons of the olive oil. Add the fresh mushrooms in an even layer, season with salt and pepper and cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes.
• Stir the mushrooms and continue to cook until tender, about 4 minutes longer. Transfer to a plate.
• Add the remaining 1 tablespoon of olive oil and the shallot to the skillet and cook over moderate heat until translucent, about 3 minutes. Add the Marsala and simmer until reduced by half.
• Pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. Add the porcini and the roasted garlic puree.
• Cook the farfalle in a large pot of boiling salted water until al dente, about 10 minutes.
• Meanwhile, rewarm the roasted tomatoes and the mushroom sauce. Add the sautéed fresh mushrooms to the sauce, swirl in 1 tablespoon of the butter and season with salt and pepper.
• Drain the pasta and toss it with the remaining 1/2 tablespoon of butter. Add the mushroom sauce and toss well.
• Mound the pasta in 2 shallow bowls and top with the roasted tomato wedges, Parmesan shavings and basil.