Spaghettini With Pine Nuts And Spicy Scallops Recipes

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LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS

This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don't like spicy. Shrimp would work in place of the scallops.

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts image

Steps:

  • Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
  • In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
  • Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
  • Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
  • Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
  • In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
  • Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
  • Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.

Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1

1/4 cup pine nuts
3/4 lb linguine
6 tablespoons olive oil
1 1/2 lbs sea scallops
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/4 inch pieces
6 garlic cloves, minced
6 tablespoons fresh parsley, chopped
1/2 teaspoon red pepper flakes

SPAGHETTINI WITH SPICY SEAFOOD

My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13



Spaghettini with Spicy Seafood image

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
  • Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
  • While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
  • Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 to 8 servings as first course or 4 to 6 servings as main

Number Of Ingredients 13



Spaghettini with Chopped Shrimp and Scallops in Rich Broth image

Steps:

  • Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
  • Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
  • Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes. Serve immediately.

3 ounces medium shrimp, in their shells
5 ounces fresh scallops
1/4 cup water
1/2 cup extra-virgin olive oil
1/4 cup finely chopped onions
1 teaspoon finely minced fresh garlic
1 small fresh hot pepper
1 cup dry white wine
1 tomato, peeled, seeded, and finely chopped
1/2 teaspoon sea salt
1 pound dried spaghettini
2 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh flat-leaf parsley

SCALLOPS WITH CAPELLINI AND PINE NUTS

Categories     Shellfish     Sauté

Yield 6 servings

Number Of Ingredients 8



SCALLOPS WITH CAPELLINI AND PINE NUTS image

Steps:

  • Cook pasta according to directions without salt or oil; drain, reserving 1/4 cup cooking liquid. Place liquid in large serving bowl along with drained pasta. Meanwhile, in a large nonstick skillet, heat oil, add garlic and cook over medium-low 2 or 3 minutes, stirring often until softened. Stir in scallops, salt and crushed red pepper. Cook over medium 2 to 4 minutes, stirring occasionally, until scallops are opaque in center. Remove from heat, stir in basil. Pour sauce over pasta; add margarine or butter and pine nuts and toss to mix. Serve immediately. NOTE: To toast pine nuts: Heat oven to 325 degrees. Spread pine nuts in small flat baking pan and bake 10 to 12 minutes or until golden. Per serving: 333 calories, 21 grams protein, 7 grams fat (19 percent calories from fat), 1 gram saturated fat, 45 grams carbohydrate, 25 milligrams cholesterol, 246 milligrams sodium, 2 grams fiber.

12 ounces capellini pasta
1 tablespoon olive oil
2 teaspoons minced garlic
1 pound bay or sea scallops (halve sea scallops)
1/4 teaspoon each salt and crushed red pepper flakes
1 cup coarsely chopped fresh basil
1 tablespoon margarine or butter
2 tablespoons toasted (see below) pine nuts

SCALLOP QUICHE RECIPE

Provided by Tiller

Number Of Ingredients 10



Scallop Quiche Recipe image

Steps:

  • Blend eggs, flour, baking powder, salt and milk and put in a greased deep pie plate. Press scallops, mushrooms, onions, cheeses into egg mixture. Bake in oven for 45 minutes at 350* Allow 10 minutes to set after baking.

3 eggs beaten
1\2 cup flour
1\2 tsp baking powder
1\4 tsp salt
1 cup milk
1 1\2 cups scallops, cut if large
1 cup mushrooms sliced
2 tsp onions, chopped
1\2 cup cheddar cheese, grated
1\2 cup mozzarella cheese , grated

SPAGHETTINI WITH PINE NUTS AND SPICY SCALLOPS RECIPE

Provided by aiati

Number Of Ingredients 9



Spaghettini with Pine Nuts and Spicy Scallops Recipe image

Steps:

  • 1. In a small frying pan, toast the pine nuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove. 2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. 3. While the pasta cooks, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat. Add the scallops and sear until brown on the bottom, 1 to 2 minutes. Turn the scallops and sear until brown on the other side, another minute or two. Remove the scallops from the pan and cut them into quarters. 4. Reduce the heat to moderate. Heat the remaining 4 tablespoons oil in the pan used to toast the pine nuts. Add the garlic, white scallion slices, chopped parsley, red-pepper flakes and salt. Cook, stirring, until the scallions soften, about 2 minutes. 5. Drain the spaghettini. Toss the pasta with the toasted pine nuts, scallops, scallion mixture, scallion greens and parsley leaves.

1/4 cup pine nuts
3/4 pound spaghettini
5 tablespoons olive oil
1 pound sea scallops
6 cloves garlic, minced
4 scallions, cut into thin slices, white and green portions kept separate
2 tablespoons chopped fresh flat-leaf parsley, plus 1/2 cup whole leaves
1/2 teaspoon dried red-pepper flakes, or more to taste
1 teaspoon salt

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