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.
CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
SCALLOPS TETRAZZINI
Looking for a seafood dinner? Then check out delicious scallop, vegetables and pasta recipe - ready in 50 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350°. Cook and drain spaghetti as directed on package. Mix scallops, water and lemon juice in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Simmer uncovered 1 to 3 minutes or until scallops are white. Remove scallops from saucepan; reserve 1/2 cup liquid.
- Melt margarine in same saucepan over medium heat. Cook mushrooms and onions in margarine, stirring occasionally, until onions are crisp-tender. Stir in flour, mustard, salt, pepper and paprika. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and reserved liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and 1/4 cup of the cheese.
- Mix spaghetti, scallops and sauce in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 25 to 30 minutes or until hot in center.
Nutrition Facts : Calories 455, Carbohydrate 52 g, Cholesterol 35 mg, Fiber 3 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 670 mg
TARRAGON SCALLOPS
This is an quick and easy scallops recipe. Make sure to use "dry" sea scallops (the ones without any water added). Simple and delicious.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If some scallops are a lot larger than others, you may want to cut the larger ones in half.
- Rinse scallops and pat dry with paper towels.
- In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute.
- Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking.
- Sprinkle with paprika and parmesan cheese and serve immediately.
EASY SCALLOP PASTA
Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit
Provided by Sara Buenfeld
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
- Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
- Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.
Nutrition Facts : Calories 664 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 3.1 milligram of sodium
SEAFOOD TETRAZZINI
This is from Vol 29 no. 9 of Michegan County Lines. Cooktime really depends on when you put it in the oven. if everything is still hot from the stovetop, 15 minutes should do it. If you have let come down to room temp, then you will probably need more, just be careful to watch it and not let it burn.
Provided by SarahBeth
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
- Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
- Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
- Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
- Meanwhile, cook spaghetti according to package directions and drain.
- Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
- Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
- Bake at 350° 15 minutes, then put under the broiler until the cheese browns slightly.
Nutrition Facts : Calories 916.4, Fat 36.6, SaturatedFat 21.5, Cholesterol 317.1, Sodium 2417.2, Carbohydrate 74.4, Fiber 1.4, Sugar 2.1, Protein 70.3
TERIYAKI SCALLOPS
Make and share this Teriyaki Scallops recipe from Food.com.
Provided by Nimz_
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved.
- Add scallops and let stand for 30 minutes, turning occasionally.
- Meanwhile, bring 2 1/2 cups water and salt to a boil in medium saucepan over high heat.
- Add asparagus.
- Reduce heat to medium-high.
- Cook 3 to 5 minutes or until crisp-tender.
- Drain asparagus and keep warm.
- Drain scallops, reserving marinade.
- Preheat broiler.
- Line broiler pan with foil.
- Brush broiler rack with vegetable oil.
- Place scallops on rack.
- Brush lightly with marinade.
- Broil about 4 inches from heat source 4-5 minutes or until brown.
- Turn scallops with tongs and brush lightly with marinade.
- Broil 4 to 5 minutes or just until scallops are opaque in center.
- Serve immediately with asparagus.
- Garnish as desired.
More about "scallops tetrazzini recipes"
29 BEST SCALLOP RECIPES FOR EASY, ELEGANT DINNERS AT …
From epicurious.com
SEAFOOD CASSEROLE RECIPE WITH SHRIMP AND CRABMEAT
From thespruceeats.com
SHRIMP TETRAZZINI RECIPE - PILLSBURY.COM
From pillsbury.com
29 OF OUR BEST SCALLOP RECIPES - TASTE OF HOME
From tasteofhome.com
WHAT TO SERVE WITH SCALLOPS (33 BEST SIDE DISHES, …
From bakeitwithlove.com
10 BEST SCALLOP APPETIZERS RECIPES | YUMMLY
From yummly.com
OUR FAVORITE SIDE DISHES FOR SCALLOPS | ALLRECIPES
From allrecipes.com
SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SCALLOPS TETRAZZINI RECIPE BY SEAFOOD.MASTER.CHEF | IFOOD.TV
From ifood.tv
Frozen scallops 12 OuncePaprika 1/4 TeaspoonInstant minced onion 1/2 TeaspoonCalories 1319 per serving
GOURMET CHICKEN TETRAZZINI - FAMILY SAVVY
From familysavvy.com
SCALLOPS TETRAZZINI RECIPE BY SEAFOOD.MASTER.CHEF - FOOD NEWS
From foodnewsnews.com
IFOOD.TV
SCALLOPS TETRAZZINI RECIPE | RECIPE | RECIPES, TETRAZZINI, FISH RECIPES
From pinterest.com
SEAFOOD TETRAZZINI - RECIPE | COOKS.COM
From cooks.com
SCALLOPS TETRAZZINI | RECIPE | TETRAZZINI, RECIPES, SCALLOPS
From pinterest.com
WHAT TO SERVE WITH SCALLOPS (24 BEST SIDE DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
BEST TURKEY TETRAZZINI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SEAFOOD TETRAZZINI RECIPE | CDKITCHEN.COM
From cdkitchen.com
SCALLOPS: ARE THERE HEALTH BENEFITS? - WEBMD
From webmd.com
18 BEST SIDE DISHES FOR SCALLOPS (WHAT TO SERVE WITH SCALLOPS)
From izzycooking.com
TETRAZZINI RECIPES | ALLRECIPES
From allrecipes.com
WHAT TO SERVE WITH SCALLOPS? 30 BEST SIDE DISHES - PUREWOW
From purewow.com
WHAT TO SERVE WITH SCALLOPS? 17 SIDE DISHES YOU WILL LOVE!
From hotsalty.com
30 SCALLOPS RECIPES THAT MAKE THE MOST OF THOSE OCEAN JEWELS
From bonappetit.com
BEST SEAFOOD PASTA RECIPE - HOW TO MAKE SEAFOOD PASTA WITH SCALLOPS …
From delish.com
TURKEY TETRAZZINI - TURKEY RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
SCALLOPS WITH TARRAGON BUTTER SAUCE - FOOD & WINE
From foodandwine.com
EASY CHICKEN TETRAZZINI | THE BLOND COOK
From theblondcook.com
35 SCALLOP RECIPES | MYRECIPES
From myrecipes.com
SHRIMP SCAMPI TETRAZZINI – FOOD NETWORK KITCHEN
From foodnetwork.com
SEAFOOD TETRAZZINI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT TO SERVE WITH SCALLOPS (23 SIDE DISHES +RECIPES)
From thekitchencommunity.org
ARE SCALLOPS SAFE TO EAT? NUTRITION, BENEFITS, AND MORE
From healthline.com
EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
FETTUCCINE WITH SCALLOPS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SCALLOP TERRINE - RECIPETIN JAPAN
From japan.recipetineats.com
SCALLOPS & HOLLANDAISE SAUCE
From findlayfoods.com
PATAGONIAN SCALLOP RECIPES - CLEARWATER
From clearwater.ca
SCALLOPS TETRAZZINI RECIPE | RECIPE | RECIPES, TETRAZZINI, FISH RECIPES
You'll also love