SEA SCALLOPS AND FETTUCCINE
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. -Donna Thompson, Laramie, Wyoming
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.
Nutrition Facts : Calories 421 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
NEW YEAR SPINACH FETTUCCINE WITH SCALLOPS
Steps:
- 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 and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
- In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
- In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
Nutrition Facts : Calories 614.1 calories, Carbohydrate 57.3 g, Cholesterol 28.1 mg, Fat 27.3 g, Fiber 5.6 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 956.1 mg, Sugar 5.3 g
SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM
Make and share this Scallops and Spinach Fettuccine With Red Bell Pepper Cream recipe from Food.com.
Provided by lazyme
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk first 7 ingredients in large bowl.
- Mix in scallops.
- Refrigerate at least 3 hours or overnight.
- Cook fettuccine in large pot of boiling salted water until tender but still firm to bite.
- Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat.
- Remove scallops from marinade.
- Add to skillet and cook just until opaque in center, about 1 minute per side.
- Bring Red Bell Pepper Cream Sauce to simmer in another large skillet.
- Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat.
- Season to taste with salt and pepper.
- Transfer to large bowl.
- Arrange scallops atop pasta.
- Drizzle any pan juices over scallops.
- Sprinkle with parsley and serve.
- Red Bell Pepper Cream Sauce:.
- Char peppers over flame or in broiler until blackened on all sides.
- Enclose in paper bag.
- Let stand 10 minutes.
- Peel, seed and coarsely chop peppers.
- Transfer to processor.
- Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped.
- Transfer mixture to large bowl.
- Stir in whipping cream.
- Season with salt and pepper.
- (Sauce can be prepared 6 hours ahead. Cover and refrigerate).
Nutrition Facts : Calories 844.3, Fat 51.5, SaturatedFat 15.2, Cholesterol 156.2, Sodium 577.8, Carbohydrate 66.3, Fiber 7.7, Sugar 4.2, Protein 29.3
GLAZED SCALLOPS WITH SPINACH AND PEPPERS
This is a delicious Sea Scallop Recipe with Rainbow Peppers and Spinach. Reduce the Chili Flakes to just a pinch if you want to reduce the heat. Serve over noodles or rice.
Provided by kelycarter_
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Core and seed peppers. Slice into 1/2-inch strips.
- In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
- Heat vegetable oil in a large non-stick frying pan set over medium-high heat. Add scallops and stir-fry until golden brown on both sides, from 1 to 2 minutes per side. Remove to a plate.
- Add peppers, vinegar, garlic, ginger and chili flakes to pan. Stir-fry until peppers are tender-crisp, from 2 to 3 minutes. Return scallops and any accumulated juice to pan. Stir soy mixture, then pour into pan. Stir constantly until liquid reduces to a glaze, about 1 minute.
- Stir in spinach just until wilted, about 1 minute.
Nutrition Facts : Calories 234.8, Fat 4, SaturatedFat 0.5, Cholesterol 56.1, Sodium 1326.5, Carbohydrate 16.9, Fiber 2.6, Sugar 3.9, Protein 32.9
SCALLOPS WITH RED PEPPER SAUCE
When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.
Nutrition Facts : Calories 348 calories, Fat 10g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 335mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
BAY SCALLOPS WITH SPINACH AND GARLIC
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
- Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams
SCALLOPS AND TRI-COLOR PEPPERS SCHAUL
Provided by Joyce Schaul
Categories Sauté Low Fat Quick & Easy Low Cal Basil Scallop Bell Pepper Healthy Gourmet Maryland
Yield Serves 4 to 6 as a first course
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the bell peppers, stirring for 2 minutes. Add the wine and cook the mixture for 1 minute. Add the scallops, the basil, and the black pepper to taste and cook the mixture, covered, over moderate heat for 2 to 3 minutes, or until the scallops are cooked through.
SCALLOP WITH SPINACH FETTUCCINE
Add some slivered fresh spinach and a few whole pine nuts to finish off this recipe. Serve with a salad, bread sticks and dry white wine.
Provided by Diana Adcock
Categories Peppers
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk together the 7 T olive oil, white wine, garlic powder, oregano, basil, seasoned salt, paprika and chili powder.
- Stir in scallops and pour into a freezer bag.
- Chill overnight, turning a few times.
- Rinse out processor and add together the chopped peppers, pine nuts, cheese, oil, garlic and whirl until smooth.
- Pour into a bowl and whisk in the whipping cream.
- Cover and chill overnight.
- Bring a large pot of salted water to a boil and add pasta.
- In a large non-stick skillet over mediun high heat cook the scallops in a small amount of oil until cooked through, about 1-2 minutes per side.
- Remove from heat.
- In a large saucepan heat the pepper sauce.
- Drain the pasta and put into a large bowl.
- Add the pepper sauce and toss well.
- Pour onto a serving platter and arrange scallops on top.
- Serve hot.
Nutrition Facts : Calories 1097.8, Fat 78.6, SaturatedFat 26.9, Cholesterol 216.1, Sodium 496, Carbohydrate 61.2, Fiber 4.1, Sugar 8, Protein 39.2
SCALLOPS & SPINACH FETTUCCINE W/ RED BELL PEPPER
From Ristorante Ciao Tutti, La Grange, IL.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Seafood
Number Of Ingredients 17
Steps:
- Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
- Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side.
- Bring Red Bell Pepper Cream Sauce to simmer in another large skillet.
- Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper.
- Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.
- Red Bell Pepper Cream Sauce: Char peppers over flame or in broiler until blackened on alls sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate).
SCALLOPS AND SPINACH OVER PASTA
Steps:
- 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.
- In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
- Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
- Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g
SCALLOPS WITH RED AND YELLOW PEPPERS
I love the rich, decadent sensation of scallops in my mouth, but you can make this recipe with any kind of seafood, fish, or poultry For a south-of-the-border kick, add a tablespoon of tequila to the sauce mixture and sprinkle with a tablespoon of chopped cilantro before adding the spinach. Be sure to liberally coat the inside of the lid with oil so that the spinach will not dry out and stick.
Yield serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Sprinkle half the garlic in the pot. Arrange the potato slices in an overlapping pattern.
- Place the scallops on the potatoes and lightly season with salt and pepper. Scatter on the bell peppers.
- In a small bowl, mix the wine, vinegar, honey, broth, red pepper flakes, and the rest of the garlic. Pour over all.
- Fill up the rest of the pot with spinach.
- Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 314
- Protein: 32g
- Carbohydrates: 39g
- Fat: 2g
- Cholesterol: 58mg
- Sodium: 495mg
- Fiber: 3g
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