Pasta With Scallops And Spinach Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
• In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
• In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
• Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
• Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Steps:

• In a large nonstick skillet, melt butter. Saute shallots, garlic and mushrooms until almost soft.
• Add scallops. Saute until just barely cooked(opaque). Scallops should be tender and NOT RUBBERY. Using a colander, strain the scallop/mushroom mixture, reserving liquid.
• Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.
• In a small bowl, whisk flour and vermouth or white wine together until smooth.
• Add half & half, salt, pepper, nutmeg, flour/wine mixture and dill(if using) to skillet. Bring to a boil, stirring constantly. Reduce to a simmer.
• Add spinach. Turn off heat.
• Prepare Notta Pasta according to package for pasta being careful not to overcook.
• Drain and toss with Parmesan cheese. Salt and pepper to taste and add sprinkling of red pepper, if desired.
• Pour into your favorite pasta bowl or serving platter.
• Add the scallop/mushroom mixture back to spinach sauce and bring to a gentle simmer.
• Pour over Notta Pasta and garnish with nuts.
• Now serve immediately.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in medium-size skillet, heat oil until hot but not smoking; saute' scallops until cooked through, about 2 minutes on each side.
• Remove scallops from pan.
• Add garlic; cook 1 minute.
• Add wine; cook until slightly reduced, about 2 minutes.
• Stir in butter.
• Add spinach, tomatoes. Cover and cook, stirring occasionally, just until spinach is wilted and tomatoes softened, about 2 to 3 minutes.
• Combine drained pasta and spinach mixture.
• Spoon onto plates, top with scallops.

Steps:

• Place oven rack at center of oven and preheat broiler.
• Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
• While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
• In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
• Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
• While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
• Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

Steps:

• Sprinkle scallops with salt and pepper.
• Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
• In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
• Add broth, simmer.
• Stir in butter and pasta and toss until heated thru.
• Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.

Steps:

• Heat oil in large skillet.
• Add shallots and garlic, saute 1 minute.
• Add scallops, saute for 2 minutes each side.
• Remove and keep warm.
• To skillet, add chopped tomato, tomato sauce,and seasonings.
• Bring to a boil, boil for 1 minute.
• Add scallops and heat thru.
• Serve over pasta.

Steps:

• Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm.
• Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm.
• Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up.
• Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well.
• Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste.
• Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

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:

• In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
• Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
• Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Steps:

• Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
• Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.