SEA SCALLOPS OVER SHALLOT-HERB PASTA
Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.
- Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
- Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
- Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
- Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
- In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
- Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
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.
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.
Provided by Colu Henry
Categories dinner, for two, quick, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
- Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
- Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
- Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
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.
SAUTEED SEA SCALLOPS WITH SHALLOTS
My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color.
Provided by Dawnab
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet.
- Season flour with salt and pepper and toss sliced scallops in it.
- Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
- Remove scallops to serving platter with slotted spoon.
- Sauté shallots in same oil 5-6 minutes.
- DO NOT BROWN.
- Remove shallots and sprinkle them over scallops.
- KEEP WARM.
- Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
- Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.
PAN SEARED SEA SCALLOPS WITH ORANGE BRAISED SHALLOTS
From the Chef at Citrine, Disney's Grand Floridian Resort, Orlando. These are absolutely scrumptious.
Provided by CCinSC
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dry scallops well and season with salt and pepper.
- Heat olive oil in large saute pan until smoking then add the scallops.
- Don't overcrowd them.
- Brown well.
- Let cook over medium high heat until done, about 5-8 minutes.
- Keep Warm.
- In non-aluminum pan bring orange juice and concentrate to boil.
- Lower heat and simmer for 5 minutes.
- Set aside.
- In a saute pan, heat olive oil until almost smoking.
- Add the shallots, browning them well on all sides.
- Add orange juice mixture and chicken stock, cover.
- Let simmer over moderate heat until shallots are nearly cooked through.
- Remove shallots and let the remaining liquid reduce uncovered to about one cup.
- Swirl in butter and serve immediately over shallots and scallops.
SAUTEED SEA SCALLOPS WITH SHALLOTS AND TOMATOES
Steps:
- Cut in half each scallop crosswise if too large. Set them aside.
- Drop the tomatoes into boiling water for 12 seconds to loosen the skin. Remove the skins and halve them to remove the seeds. Cut the tomatoes into small cubes.
- Melt the butter in a large non-stick skillet over high heat. Add the scallops, salt and pepper. Saute the scallops, shaking the skillet and stirring so that they cook evenly, about 4 minutes.
- Add the shallots, tomatoes, lemon juice, Tabasco and cook and stir over high heat for 2 minutes. Sprinkle the coriander over all and serve immediately.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 1 gram, Sodium 675 milligrams, Sugar 3 grams, TransFat 0 grams
More about "sea scallops over shallot herb pasta recipes"
LEMON GARLIC SCALLOP PASTA - WHAT'S GABY COOKING
From whatsgabycooking.com
QUICK AND EASY SEARED SCALLOPS WITH HERBS - THE SPRUCE EATS
From thespruceeats.com
RECIPE: SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE
From finecooking.com
PAN SEARED SCALLOPS WITH PASTA - FEELGOODFOODIE
From feelgoodfoodie.net
BEST SEAFOOD PASTA RECIPE - HOW TO MAKE SEAFOOD PASTA WITH …
From delish.com
10 BEST SEA SCALLOP WITH PASTA RECIPES - YUMMLY
From yummly.com
PAN-SEARED SCALLOPS WITH PASTA RECIPE - CAMERON'S SEAFOOD
From cameronsseafood.com
SEA SCALLOPS OVER SHALLOT-HERB PASTA RECIPE
From pinterest.ca
LEMON-SHALLOT SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
PAN-SEARED SEA SCALLOPS WITH CORN PUREE RECIPE ON FOOD52
From foodnewsnews.cc
SEA SCALLOPS OVER SHALLOT-HERB PASTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SIMPLE SCALLOP PASTA RECIPE IDEAS | WILD ALASKAN COMPANY
From wildalaskancompany.com
10 BEST SEA SCALLOP WITH PASTA RECIPES | YUMMLY
From yummly.com
WHAT TO SERVE WITH SCALLOPS (33 BEST SIDE DISHES, APPETIZERS
From bakeitwithlove.com
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
From christinascucina.com
SEA SCALLOPS OVER SHALLOT-HERB PASTA - MASTERCOOK
From mastercook.com
SEARED SCALLOPS WITH LEMON-SPINACH PASTA - SARAH J. HAUSER
From sarahjhauser.com
LEMON BUTTER PASTA WITH SEARED SCALLOPS - HEALTHYISH FOODS
From healthyishfoods.com
EASY PAN-SEARED SCALLOPS WITH SHALLOTS AND WHITE WINE REDUCTION
From floatingkitchen.net
10 BEST LEFTOVER SCALLOP RECIPES [EASY SEAFOOD IDEAS]
From theeatdown.com
SEA SCALLOPS OVER SHALLOT-HERB PASTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SEA SCALLOPS OVER SHALLOT-HERB PASTA RECIPE
From pinterest.ca
LEMON SCALLOP PASTA (30 MINUTES) - ZONA COOKS
From zonacooks.com
SEA SCALLOPS AND PASTA WITH GARDEN-HERB PESTO
From countryliving.com
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
From diningandcooking.com
22 SEAFOOD PASTA RECIPES TO SERVE FOR CASUAL DINNERS
From marthastewart.com
SEARED SCALLOPS WITH VEGETABLES AND PASTA - A FOODCENTRIC LIFE
From afoodcentriclife.com
FETTUCCINE WITH SCALLOPS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
SEARED SCALLOPS WITH LEMON-SPINACH PASTA - DISCOVER SEAFOOD
From discoverseafood.uk
35 SCALLOP RECIPES | MYRECIPES
From myrecipes.com
SEARED SCALLOPS WITH SHALLOT-HERB SAUCE - COOKING LIGHT
From cookinglight.com
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS - NASSAU …
From nassaustreetseafood.com
CREAMY SEARED SCALLOP PASTA - THE DIZZY COOK
From thedizzycook.com
SEA SCALLOPS OVER SHALLOT-HERB PASTA RECIPE - PINTEREST
From pinterest.com
PERFECTLY SEARED SCALLOPS AND PASTA - A FEAST FOR THE EYES
From afeastfortheeyes.net
SEA SCALLOPS OVER SHALLOT-HERB PASTA | CODON1971 | COPY ME THAT
From copymethat.com
You'll also love