Angel Hair Pasta With Scallops And Arugula Food

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

SCALLOPS WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through., Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.

GARLIC SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Wash the scallops and pat dry well with a paper towel.
• Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
• Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
• Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
• Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
• Toss through the pasta with the remaining oil, and scallops.

SAUTEED SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Rinse scallops in cold water, drain.
• Add butter to large skillet and melt over low heat.
• Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.
• Remove scallops using a slotted spoon and set aside.
• Add wine, lemon juice and chives to skillet.
• Cook over medium heat 2 minutes, stirring occasionally.
• Add garlic salt, garlic& pepper.
• Remove from heat.
• To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.

LEMONY SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm., In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.

ANGEL HAIR WITH BAY SCALLOPS, SHRIMP AND ARUGULA

Steps:

• HEAT olive oil in a large skillet. Add garlic; sauté until golden.
• ADD wine and stock. Simmer until half evaporates.
• ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
• STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
• COOK pasta according to package directions. Drain.
• ADD pasta to sauce; mix well. Add cheese and mix again.

ANGEL HAIR PASTA WITH SCALLOPS AND ARUGULA

Steps:

• Rinse the scallops and dry well with paper towels.
• Season the scallops with salt and pepper.
• In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
• In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
• Turn the scallops over and brown the other side, about 1 minute more.
• Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment.
• Using a slotted spoon, transfer the scallops to a bowl.
• Reduce the heat to low and add the butter and shallots to the pan.
• Sauté until softened, about 4 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat.
• Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
• While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
• Simmer until slightly thickened, 3 to 4 minutes.
• Drain the pasta well and add it to the fry pan.
• Add the scallops and any juices that have accumulated.
• Add the capers and pine nuts.
• Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute.
• Taste and adjust the seasonings.
• Transfer to a warmed large, shallow bowl.
• Add the arugula leaves and toss gently.
• Serve immediately.

ANGEL HAIR PASTA WITH FRIED CHILI FLAKES, LEMON AND ARUGULA

Steps:

• In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
• Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
• In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

BLACKENED SCALLOPS OVER ANGEL HAIR PASTA

Steps:

• Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
• Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
• Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
• Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.