Scallops Primavera Recipes
BAY SCALLOP PRIMAVERA
Make and share this Bay Scallop Primavera recipe from Food.com.
Provided by Chief Jack
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, heat half the oil.
- Add the onions and saute until just translucent but still crisp.
- Add the peppers, broccoli and garlic, cover and simmer for about three minutes.
- Remove the mixture from the heat, stir in the Italian Seasoning and set aside.
- Stir the pasta into the boiling water.
- When the pasta has been on for about five minutes, return the vegetables to the heat, stir in the scallops and the remaining oil, cover and simmer on low until the pasta is done.
- Drain the cooked pasta and put it in a large pasta bowl.
- Check that the scallops are cooked through and stir the mixture with the pasta, tossing well.
- A great side for this is a good garlic bread---.
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
SCALLOPS PRIMAVERA
After marinating 30 minutes, scallops are quickly cooked in a lemon and sherry sauce with carrots, mushrooms, pea pods, and green onions for a fast and fresh seafood dinner.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
- Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 42.7 g, Cholesterol 78.1 mg, Fat 16.7 g, Fiber 4.4 g, Protein 26 g, SaturatedFat 9.9 g, Sodium 413.2 mg, Sugar 3 g
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