Angel Hair Pasta With Sea Scallops Food

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.

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.

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 PASTA WITH SEA SCALLOPS

Steps:

• Preparation:.
• Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside.
• Cook pasta according to package directions.
• Cook with salted water.
• Drain well. Place in a large bowl and set aside.
• At the same time heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; sauté 1 minute.
• Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly.
• Cook 1 minute or until thickened, stirring constantly. Pour over pasta and toss well. Set aside and keep warm.
• Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops and sauté 4 minutes or until scallops are done. Add to pasta mixture, toss gently.
• Spread the bread crumbs on top of the pasta and serve.

ANGEL HAIR PASTA WITH SCALLOPS, TOMATO & BASIL

Steps:

• Place a large heavy skillet over medium heat, allow pan to heat up.
• Add oil and heat 1 minute.
• Add garlic and sauté 2 minutes, stirring constantly.
• Add scallops, season with salt, pepper, and seasonings to taste, and cook for 3 minutes or until opaque.
• Add tomatoes and basil and heat until throughly warmed, about 3 minutes, stirring constantly.
• Remove from heat, taste and adjust seasonings per your preference.
• Add pasta to the pan, toss to combine well, and enjoy.

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.

CREAMY SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Cook pasta as directed on package. Drain; place in large serving bowl.
• Meanwhile, heat oil in large skillet over medium-high heat until hot. Add scallops, tomatoes and garlic; sprinkle with salt and pepper. Cook about 2 minutes or just until surface of scallops turns opaque, stirring occasionally.
• Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. If desired, garnish each serving with sprig of fresh oregano.

CREAMY SEAFOOD WITH ANGEL HAIR PASTA

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain well.
• Set aside and keep warm.
• Combine mushrooms, green onions, white wine and garlic in a large nonstick skillet.
• Bring to a boil.
• Reduce heat, and simmer, uncovered until liquid evaporates.
• Add margarine, stirring to melt.
• Add flour and cook stirring constantly for 1 minute.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly until mixture thickens and begins to boil.
• Stir in your choice of seafood and sour cream; cook an additional 2-4 minutes until seafood is opaque and thorougly heated.
• Spoon over pasta; sprinkle with cheese and paprika.