Basil Pan Seared Scallops Over Pasta Food

BASIL PAN-SEARED SCALLOPS OVER PASTA

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.

PAN SEARED SCALLOPS WITH PASTA

Steps:

• Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
• Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
• Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
• Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
• Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
• Serve immediately with fresh parsley.

PAN SEARED SCALLOPS WITH BASIL

Steps:

• Cook pasta according to package directions and keep warm.
• While pasts is cooking, cook bacon and drain on paper towel. Crumble when cooled and set aside.
• Rinse scallops and pat dry. Season each side with salt & pepper. then cut through center horizontally almost to other side to make a pocket for stuffing. Stuff a leaf of basil into each scallop.
• Slice scallop horizontally almost all the way through, making a pocket. ut through center horizontally almost to other side to make a pocket for stuffing. Stuff a leaf of basil into each scallop.
• Stuff a leaf of basil into each scallop.
• Heat oil in large skillet and saute garlic for 1 minute. Add scallops, making sure to keep them apart from one another. Brown 1 side. r, and brown on both sides, about 1-1/2 minutes each side. Remove from skillet and keep warm.
• Turn scallops over, add butter and sear other side for about 1-1/2 minutes. Remove from skillet and keep warm.
• Add lemon juice and wine to skillet, scraping to get brown bits from bottom of pan. Simmer for 1-2 minutes. then add cheese and stir.
• Add cheese and stir.
• In 2 large pasta bowls, place a small amount of pasta. Divide the scallops evenly between the bowls. Pour a good amount of lemon wine sauce over all then garnish with crumbled bacon.

SEARED SCALLOPS OVER BASIL PASTA RECIPE - (4.4/5)

Steps:

• This all happens very fast so prepare all ingredients in advance. 1. Mix Olive oil and basil in a large bowl. 2. Bring a large pot of water to a boil. Cook pasta in boiling water according to package directions. 3. Mix salt and pepper in a small bowl. 4. Sprinkle salt and pepper mixture onto one side of the dry scallops. 5. Heat a large cast iron or heavy frying pan. 6. Add vegetable oil. Heat to very hot. 7. Remove 2 Tbs of pasta water and mix pasta water in with oil and basil 8. Drain, rinse, and transfer pasta to the bowl with the basil mixture. 9. Sprinkle cheese into pasta mixture (1/2 at a time) and mix well. 10. When the pan is very hot, place scallops (salt/pepper side down) in a single layer around the pan. Do not crowd the scallops or they will steam instead of sear. Sprinkle additional salt/pepper mixture onto the top of the scallops. 11. Sear the scallops for 3 minutes until you see a golden brown color on the bottom. Turn scallops, and cook the other side. 12. When the scallops are golden remove them to a heated plate and cover them. 13. Reduce the heat for the pan to medium and add scallops/onions and brown them. 14. Once the onions are brown (about 4 minutes) add the white wine, scraping the pan with a wooden spoon to remove anything stuck to the pan. Slowly increase the heat. 15. Continue to scrape and mix ingredients in the pan as the mixture reduces. (about 3 minutes) 15. Divide pasta onto plates, and top with scallops. Spoon wine reduction on top of the scallops. 16. Serve with a green vegetable like asparagus.

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

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.

PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL PESTO

Steps:

• In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
• In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
• In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
• Place 1 saute pan over high heat until it smokes.
• In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
• In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.

PAN SEARED SCALLOPS

Steps:

• Thaw scallops if they are frozen.
• Rinse scallops and pat dry with paper towel.
• In a large ziploc bag mix the flour and cajun seasoning.
• Add scallops, toss, coating well.
• In a large skillet over medium heat warm the oil.
• Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
• Remove scallops from skillet, keep warm.
• Add spinach to skillet and sprinkle with water.
• Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
• Drizzle spinach with vinegar and toss well to coat.
• Add scallops and heat throughly.
• Sprinkle with bacon pieces.
• Serve.

PAN SEARED SCALLOPS WITH TOMATO & BASIL WINE SAUCE

Steps:

• Rinse scallops well then lay out on paper towels to remove moisture.
• 1. Squirt the olive oil in a sauté pan. The hotter the pan, the better the sear on the scallops will be.
• 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
• 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
• 4. Sauté for 30 seconds, and then add the garlic and basil.
• 5. Cook for two minutes, and then stir in the butter.
• 6. Plate the scallops and add the sauce.