CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
PASTA CARBONARA
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
- Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.
SHRIMP CARBONARA
Shrimp and spaghetti noodles are covered in a carbonara-style sauce. Bacon is omitted, and skim milk is used as the base of the sauce to cut calories but not flavor.
Provided by CHETNEY
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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 12 minutes. Drain and immediately return spaghetti to pot.
- While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm.
- Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes.
- Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 60.5 g, Cholesterol 170.5 mg, Fat 14.1 g, Fiber 2.6 g, Protein 24.2 g, SaturatedFat 5 g, Sodium 337.8 mg, Sugar 4.9 g
SCALLOP CARBONARA
I just found this recipe in one of local Grocery Store flyers- sounds Delish!! Thought I'd post it for everyone to give it a whirl -
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pan, cook bacon strips, until golden brown. Cool, then chop.
- Add onions, pepper, garlic, and thyme and cook until onions are translucent. Add cream and bring to a boil, adjust seasoning with salt and pepper.
- Add the scallops and cook just until done, about 8 minutes.
- Toss the sauce with the cooked pasta or spoon sauce over the pasta.
- Grate fresh parmesan cheese on top and serve with a side of garlic b4read.
SCALLOPS CARBONARA
I had a version of this at a retaurant and had to create it at home when the chef wouldn't give me the recipe. I think it turned out delicious.
Provided by KelBel
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in medium saucepan 5 minutes.
- Dredge scallops in flour.
- Place scallops in pan and cook approximately 5 minutes.
- Remove bacon and scallops and set aside.
- Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
- Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
- Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
- Toss with fettucini and add freshly ground black pepper to taste.
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#30-minutes-or-less #time-to-make #main-ingredient #preparation #pasta #seafood #scallops #pasta-rice-and-grains #shellfish
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