SCALLOP SCAMPI
Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
- Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
SCALLOP SCAMPI - CREAMY STYLE
this is one of my family's favorites. the only thing we need to buy when we're in the mood for this is the scallops! everything else is pretty cheap and can usually be found in your pantry. it's simple, delicious, and very filling (while still being nice to your waist-line!) PERFECT FOR PESCATARIANS!
Provided by altheacodamon
Categories European
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat.
- lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get!
- leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel.
- drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper.
- when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking.
- add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes.
- when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off.
- once pasta is cooked, drain immediately and plate.
- ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese.
- you can squeeze some fresh lemons for a nice spritz. enjoy!
Nutrition Facts : Calories 872.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 47.3, Sodium 1948.1, Carbohydrate 117.6, Fiber 4.8, Sugar 3.1, Protein 38.2
SCALLOP SCAMPI
Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end.
Provided by NIKKICOM
Categories Seafood Shellfish Scallops
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
- Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
- Meanwhile, 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.
- Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 43.5 g, Cholesterol 31.2 mg, Fat 9.3 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 799.4 mg, Sugar 1.3 g
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
BAY SCALLOPS SCAMPI
Bay scallops sauteed in butter, garlic and white wine - A delicious dish your family and friends will savor.
Provided by Feast Your Eyes
Categories European
Time 8m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
- MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
- Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
- Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
- Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
- COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.
Nutrition Facts : Calories 292, Fat 19.1, SaturatedFat 8.4, Cholesterol 66.9, Sodium 915.9, Carbohydrate 7.9, Fiber 0.7, Sugar 0.7, Protein 18.8
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