SAFFRON CAPELLINI WITH GARLIC AND SEAFOOD
Baby clams and bay scallops with herbs and spices tosses into saffron flavored pasta. Made with Recipe #473944
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large pan,.
- Saute onion till translucent add garlic simmer 3 minutes.
- Toss in pepper flakes.
- Add tomatoes and parsley.
- Stir in scallops and clams cover and simmer over low heat.
- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to the scallops and clam mixture toss well adding pasta water if needed and serve immediately. Top with additional olive oil and garnish with fresh parsley.
Nutrition Facts : Calories 468.9, Fat 2.5, SaturatedFat 0.5, Cholesterol 39.7, Sodium 722.1, Carbohydrate 76.9, Fiber 3.5, Sugar 3.7, Protein 32.2
SAFFRON SCALLOP GRATIN
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. (If possible, position the broiler rack 3 inches from the heat.) Mix the breadcrumbs, 1 tablespoon olive oil, the parsley and a pinch of salt in a small bowl. Soak the saffron in a separate small bowl with 1 tablespoon water.
- Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat. Add the scallops, season with salt and sear until golden, about 2 minutes. Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet).
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes. Add the garlic and paprika and stir until toasted, about 1 minute. Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute. Stir in 1 1/2 cups water, the saffron and soaking water, and any juices from the plate of scallops. Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes. Season with salt.
- Remove the skillet from the heat and stir in the butter until melted. Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes. Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed.
SAFFRON SCALLOPS WITH CAPELLINI
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves. Mix thoroughly and set aside.
- Preheat broiler. Slice the pepper into thin strips, discarding the seeds. Place the strips inside up on foil paper and broil until the skins are charred. Place in a closed paper bag for a few minutes, then remove the skins.
- Place the pepper strips in a blender and puree. If you need to add liquid to obtain a puree, add some of the white wine. Meanwhile, put six quarts salted water on to boil for the capellini.
- In a heavy skillet, soften the shallots in the vegetable oil. Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon. Keep warm.
- Add the white wine and the pepper puree to the pan. Reduce until the sauce has thickened. Season with salt and pepper to taste. Meanwhile, cook the capellini until al dente (about three minutes). Drain and place in a heated bowl. Add the butter and toss so that the strands do not stick together.
- Return the scallops to the sauce, heat through and sprinkle with remaining tarragon. Place the mixture on top of the capellini and serve.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 11 grams, Carbohydrate 99 grams, Fat 16 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 905 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY SCALLOPS WITH CAPELLINI
Make and share this Spicy Scallops With Capellini recipe from Food.com.
Provided by mermaidmagic
Categories Low Cholesterol
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°.
- In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.
- Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes.
- Drain; transfer to a serving bowl.
- Add the scallops and their juices, toss well and serve immediately.
Nutrition Facts : Calories 506.9, Fat 22, SaturatedFat 3, Cholesterol 37.5, Sodium 188.5, Carbohydrate 46.5, Fiber 2, Sugar 1.2, Protein 26.7
SCALLOPS IN SAFFRON SAUCE
These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.
Provided by Genevieve 2
Categories Mussels
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
- Season the scallops with salt and pepper.
- Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
- Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
- Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.
SEAFOOD CAPELLINI WITH SAFFRON
Australian cookbook author Charmaine Solomon created a spicy recipe that has a range of nuanced flavors. This recipe is quick and delicious! Food and Wine, Nov. 2004. Serve with a light, spicy pinot grigio.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Season the shrimp and monkfish with salt and pepper and add to the skillet. Cook for 6 minutes, turning once, until barely opaque throughout. Transfer to a plate.
- In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the tomatoes and cook for 3 minutes. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika. Add the chicken stock, clam juice and saffron, season with salt and bring to a boil. Add the capellini and cook, stirring occasionally, until the pasta is has absorbed most of the sauce, about 5 minutes. Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. Serve with lemon wedges.
Nutrition Facts : Calories 647.6, Fat 26.4, SaturatedFat 4.1, Cholesterol 204.4, Sodium 785, Carbohydrate 51.2, Fiber 3.4, Sugar 8.4, Protein 49.5
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