Scallopandasparaguslinguine Recipes

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Steps:

• Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
• Boil Linguine acording to package directions.
• Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
• Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
• Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
• Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
• Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
• Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

Steps:

• Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
• Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.).
• Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
• Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• Serve scallops topped with asparagus and sauce.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
• Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

Steps:

• Cook half of onion with half of saffron in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion begins to soften, 6 to 8 minutes. Stir in couscous, then add water and 1/2 teaspoon salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.
• While couscous stands, cook bell pepper and remaining onion in 2 teaspoons oil with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining saffron in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, 10 to 12 minutes.
• Pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 8 scallops, turning over once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Wipe out skillet and heat remaining 2 teaspoons oil, then sauté remaining 8 scallops, transferring to plate.
• Heat a dry deep 12-inch heavy skillet over moderately high heat until hot, then cook mussels, covered, shaking skillet occasionally, until mussels just open wide, 3 to 5 minutes. (Discard any mussels that remain unopened after 5 minutes.) Transfer mussels to a bowl with a slotted spoon, then add clams to skillet and cook, covered, shaking skillet occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Add shrimp to clams along with chorizo, mussels, cooked vegetables, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until shrimp is just cooked through, about 1 minute. Stir in couscous, scallops, and peas until heated through.

Steps:

• Coarsely chop the mushrooms and combine them in a large, non-reactive saucepan with five cups of water. Simmer gently for about one-and-a-half hours.
• Strain the liquid, pressing to get all possible juice. Discard mushrooms or reserve. Return the liquid to the pan and boil over high heat until reduced to about a half cup. Set aside.
• Break off the woody asparagus bottoms and peel the lower third. Remove the heads and halve them the long way, then slice the stems across into coins about one-eighth-inch-thick. Combine the honey, lime juice, tarragon and thyme in a small cup.
• Put the dark olive oil in a wide, nonreactive skillet over medium-high heat. When it is hot, add the asparagus pieces and stir-fry for one-and-a-half minutes, or just until they start to change color. Stir in the honey mixture and cook one minute more, then remove the asparagus with a slotted spoon and set aside.
• Add the mushroom essence to the asparagus pan, raise the heat to high and reduce to a generous quarter cup. Set aside.
• Right before serving, put one tablespoon of the light olive oil in a wide, nonstick skillet over medium-high heat. Dust half the scallop pieces with seasoned flour (see note), place them in the pan and add one tablespoon of the butter. Cook the scallops about one-and-a-half minutes per side, basting with the fat. They should be golden, barely cooked. Set aside, uncovered, and repeat with the remaining oil, butter and scallops.
• Add the reduced mushroom essence to the scallop pan and bring to a boil, scraping. Stir in the asparagus, plus any escaped juices, and reheat.
• Make a nest of the asparagus on each plate and pour the juices over them. Arrange six scallop pieces on each nest and serve at once.

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
• Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.

Steps:

• Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
• Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
• Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
• Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.

Steps:

• Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar. Thrash to a paste.
• Heat the oil in a heavy sauté pan on high. Add the seasoning paste and cook, stirring, 1 minute. Add the asparagus and stir. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes. Adjust the seasoning with salt and more sriracha to taste. Serve with the steamed jasmine rice.