BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
SPAGHETTINI WITH PINE NUTS AND SPICY SCALLOPS RECIPE
Provided by aiati
Number Of Ingredients 9
Steps:
- 1. In a small frying pan, toast the pine nuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove. 2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. 3. While the pasta cooks, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat. Add the scallops and sear until brown on the bottom, 1 to 2 minutes. Turn the scallops and sear until brown on the other side, another minute or two. Remove the scallops from the pan and cut them into quarters. 4. Reduce the heat to moderate. Heat the remaining 4 tablespoons oil in the pan used to toast the pine nuts. Add the garlic, white scallion slices, chopped parsley, red-pepper flakes and salt. Cook, stirring, until the scallions soften, about 2 minutes. 5. Drain the spaghettini. Toss the pasta with the toasted pine nuts, scallops, scallion mixture, scallion greens and parsley leaves.
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