LINGUINI WITH SCALLOPS AND HERB CREAM
Make and share this Linguini With Scallops and Herb Cream recipe from Food.com.
Provided by kzbhansen
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare linguini as per directions on package.
- Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
- Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
- Add cream and parmesan. Stir until the sauce thickens.
- Toss with pasta.
SEARED SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.
Provided by KathyP53
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
- Add 2 tablespoons olive oil and heat until quite hot.
- Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
- Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
- Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
- Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
- Let the pan cool for a minutes before you make the sauce.
- When pan has cooled somewhat, return it to medium heat.
- Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
- Add wine and simmer until reduced by half, another 1-2 minutes.
- Add the herbs and lemon zest.
- Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
- Return the scallops and any accumulated juices to the pan.
- Gently roll the scallops in the sauce to warm them through.
- Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the 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.
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
SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Leafy Green Herb Appetizer Sauté Quick & Easy Low Cal Scallop Fall Tarragon Lettuce Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.
SIMPLE HERBED SCALLOPS
Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. -Sarah Befort, Hays, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.
Nutrition Facts : Calories 260 calories, Fat 18g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 754mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
HERB PASTA SHEETS WITH SCALLOPS IN MADEIRA CREAM SAUCE
Steps:
- Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
- In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
- Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
PAN-SEARED SEA SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Pan-Seared Sea Scallops With Herb Butter Sauce recipe from Food.com.
Provided by Diane C 2
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
- Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
- Add shallot and garlic to the same skillet and saute until softened.
- Add the wine and cook until reduced to almost gone.
- Add the clam juice and reduce by about 1/2.
- Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
- Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
- Transfer to a serving bowl placing the seared scallops on top.
Nutrition Facts : Calories 650.8, Fat 11.7, SaturatedFat 4.6, Cholesterol 42.5, Sodium 683.4, Carbohydrate 99.2, Fiber 4.5, Sugar 4.6, Protein 30.4
SEARED SCALLOPS WITH TARRAGON CREAM
Steps:
- Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
- Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
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