SCALLOP PESTO PASTA
Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat. , In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Serve with scallops.
Nutrition Facts : Calories 598 calories, Fat 25g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 807mg sodium, Carbohydrate 59g carbohydrate (2g sugars, Fiber 3g fiber), Protein 34g protein.
SEARED SCALLOPS WITH CREAMY BASIL PESTO SAUCE
The key to a nice golden sear on scallops is to dry them thoroughly. Make sure when you go to buy them they're dry packed and not sitting in liquid. This makes them retain the moisture and then they won't brown.
Provided by Victoria Townsend
Time 20m
Number Of Ingredients 7
Steps:
- Step 1 In a medium sized cast iron skillet or stainless steel pan heat to high heat. Season the scallops with kosher salt and ground black pepper.
- Step 2 Add oil and scallops to the pan. Sear 2 minutes on one side until golden brown and 1 minute on the other side. Remove to a serving plate.
- Step 3 Meanwhile, in a sauce pan heat cream over medium heat. Simmer until thickened, about 2-3 minutes. Turn heat off and whisk in pesto.
- Step 4 Spoon pesto sauce over scallops and garnish with lemon zest and chopped parsley. Serve immediately.
BASIL PESTO PASTA WITH SCALLOPS
Try this simple recipe of Basil Pesto Pasta with Scallops for a light but satisfying dinner that is so flavorful yet easy to prepare.
Provided by Bebs
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Pat dry the scallops with a paper towel and then sprinkle them with some salt.
- Heat about 2 tablespoons of olive oil in a pan over high heat. Cook the scallops searing both sides for about 1-2 minutes each side. Remove scallops from oil and set aside for now.
- Add 3 tablespoon more of olive oil to the pan. Now under medium heat, saute the garlic and onions until tender.
- Add back the scallops and also the pesto sauce. Season with salt and pepper. Toss in the cooked pasta noodles and mix well. Remove from heat and serve with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 1040 kcal, Carbohydrate 96 g, Protein 27 g, Fat 60 g, SaturatedFat 9 g, Cholesterol 22 mg, Sodium 883 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
PASTA WITH PESTO AND SCALLOPS
A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.
Provided by Nancy and Terry
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 14
Steps:
- In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
- Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
- Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g
BAY SCALLOPS WITH PESTO
Steps:
- Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
- Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
- Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add a couple of tablespoons of pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. Store pesto covered in the refrigerator.
SCALLOPS AND PASTA WITH PISTACHIO-PARSLEY PESTO
The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996.
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
- Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
- Heat butter or margarine in nonstick skillet over medium-high heat.
- Add scallops; cook 3-1/2 minutes on each side or until scallops are done.
- Combine pesto mixture and pasta in a large bowl, tossing well.
- Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
- Sprinkle with pepper; garnish with parsley, if desired.
Nutrition Facts : Calories 346.6, Fat 13.5, SaturatedFat 3.6, Cholesterol 66.3, Sodium 610.3, Carbohydrate 22.9, Fiber 2.9, Sugar 1.6, Protein 33.7
SCALLOPS WITH CREAMY PESTO
From Woman's Day. Quick and easy, nice with pasta or rice. Use your own pesto or refrigerated pesto sauce from the market. I think this would also make a nice first-course,
Provided by duonyte
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat.
- Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
- Remove skillet from heat, add pesto and cream and stir quickly to blend.
- Spoon the sauce onto serving plates and top with the scallops.
Nutrition Facts : Calories 158.5, Fat 5.3, SaturatedFat 2.2, Cholesterol 51.2, Sodium 671.4, Carbohydrate 5.6, Protein 20.7
SHRIMP AND SCALLOPS WITH PESTO PASTA
I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.
Provided by SCOOBYBOO
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to directions, drain.
- Stir in pesto and 2 tbsp olive oil.
- Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
- Add Asparagus and cook until crisp-tender.
- Add the scallops and pepper flakes, cook until opaque.
- Add the shrimp and cook until pink.
- Toss the pesto pasta with the shrimp and scallop mixture.
- Sprinkle with some fresh grated parmesan and serve immediately.
Nutrition Facts : Calories 514.3, Fat 16.3, SaturatedFat 2.5, Cholesterol 134.5, Sodium 952.3, Carbohydrate 55.7, Fiber 6.4, Sugar 3.1, Protein 37.1
SEAFOOD PESTO PASTA
Pesto turns shrimp and scallops into superstars in this fresh-flavored entree from Marnie Franze. "The recipe is from my dad," she comments from Battle Lake, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.
Nutrition Facts :
ANGEL HAIR PASTA WITH SCALLOPS, TOMATO & BASIL
This came from a store ad a while back for their new sea food department. I cut it out and tried it, and it's definitely a keeper. Great flavor--if you want compliments, make this for dinner.
Provided by KIMMIE KOO
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 419.7, Fat 15.1, SaturatedFat 2.2, Cholesterol 27.3, Sodium 450.8, Carbohydrate 48, Fiber 2.2, Sugar 1.6, Protein 22.1
SPAGHETTI WITH LEMON, BASIL AND SCALLOPS
Make and share this SPAGHETTI WITH LEMON, BASIL AND SCALLOPS recipe from Food.com.
Provided by gailanng
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy. Set aside.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer (uncovered) and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to the pot. Stir in reserved olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter and basil; toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste.
- Garnish with additional sprigs of basil, if desired.
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