Basil Scallops With Gluten Free Pasta Food

PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL

Steps:

• To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
• Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
• To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
• Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.

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.

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Steps:

• Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
• Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
• While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
• Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
• Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

BROWNED BUTTER SCALLOPS AND BURST TOMATO BASIL PASTA

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate. 3. To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the butter and corn, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes. Add the pasta, parmesan, basil, and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water. 5. Divide the pasta among plates and top with burrata cheese, basil, and lemon. Enjoy!

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

SCALLOP FRA DIAVOLO

Steps:

• Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
• Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
• Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
• While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.
• Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
• Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.

BASIL & SCALLOP STUFFED PEPPERS

Steps:

• Place pepper halves into a large baking pan. Drizzle with oil and sprinkle with salt and pepper, and garlic. Roast peppers at 400°F for 40 minutes, or until softened to your likeness.
• Remove from oven and add scallops to each pepper (if using large scallops, cut in half and put the 2 flat discs into each pepper). Spread some pesto over top of the scallops, then continue baking for 10 minutes or until the scallops are just cooked (overcooking will make them rubbery).
• Garnish with Parmesan cheese and fresh basil, and serve.

BASIL PESTO PASTA WITH SCALLOPS

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.

EASY SCALLOP PASTA

Steps:

• Sprinkle salt and pepper over scallops and set aside.
• Add butter to your skillet and saute minced garlic and onion for 5-7 minutes, stirring often.
• Add in scallops and sear for 3 minutes on each side.
• Once scallops are seared, add in Organic Unsalted chicken Stock lemon juice, salt, pepper and red pepper flakes.
• Mix to combine, reduce heat, and let simmer for 7-10 minutes, until broth thickens slightly and flavors meld together.
• Taste, add in basil, and adjust spices as desired.
• While cooking, make bacon as desired and set aside.
• Use your spiralizer to spiralize squash.
• In a skillet heat an additional tbsp of oil or butter and saute veggie noodles for 5 minutes, tossing often.
• Place noodles in a bowl, top with scallops and sauce, add additional fresh basil and garnish with bacon.

LEMON BASIL PASTA WITH SEARED SCALLOPS

Steps:

• Heat a large sauté pan to medium and add 2 tbsp olive oil. Add corn kernels, ½ tsp salt, fresh cracked black pepper, and cook until just tender, 3-4 min.⠀
• Add garlic and cook 1-2 minutes until it just starts to brown. ⠀
• Add lemon zest, juice, and cashew cream and cook on medium low for 3-5 minutes, or until thickened to desired consistency. Set aside.⠀
• Prepare your scallops - remove the side muscles, pat dry and season both side with a sprinkle of kosher salt and cracked black pepper. Make sure to pat dry with a paper towel. This will help to ensure the best sear / browning on the scallops.
• To a cast iron skillet add 1 tbsp olive oil and bring to heat over medium.
• Once skillet is hot, add your scallops and cook (undisturbed, do not move), for 3-4 minutes, until bottom has browned and developed a golden crust. Turn over and do the same with the other side.⠀
• While scallops finish cooking, add prepared pasta to warmed lemon cashew cream sauce. Stir in fresh basil. Top with seared scallops and serve.

BASIL SCALLOPS WITH GLUTEN FREE PASTA

Steps:

• Cook pasta acording to package directions.
• Combine olive oil, Dijon mustard, basil & salt. Set aside.
• Chop green onions and basil.
• Cook scallops in a skillet over medium-high heat.
• Remove scallops from pan. Cover to keep warm.
• Add broth, green onions, and cornstarch to skillet. Cook, stirring often, until it begins to thicken.
• Add olive oil mixture. Cook 15 seconds.
• Add scallops and any juice. Stir and cook until coated and hot.
• Serve scallops and sauce over pasta.
• Sprinkle on fresh parsley, if desired.

CREAMY SEARED SCALLOP PASTA

Steps:

• Prepare a pot with salted boiling water and cook pasta according to package directions. Reserve about 1 cup of pasta water just in case you need it to thin the sauce.
• Prepare your scallops using the tips from the post (pat them dry and don't sprinkle with salt and pepper till immediately before searing). Heat a large pan, I prefer non-stick or cast iron, with butter and oil over medium high heat. Once hot, add the dry, seasoned scallops and don't crowd them or mess with them! If they don't make a sizzle sound, your pan isn't hot enough. Leave them to sear for 2 minutes, or until a nice brown crust forms. Flip and cook another 2-2½ minutes or until you get the same crust on the opposite side. Set the scallops on a warm plate and cover with foil.
• In the same pan, use the leftover butter/oil to saute the chopped shallot and garlic, about 2 minutes until softened and fragrant. If your pan is dry, use 1 tablespoon more butter or oil. Deglaze the pan by adding broth, scraping up any browned bits (this basically means add broth to a hot pan which should bubble up and start to simmer). Then add cream and bring to a simmer for about 3-4 minutes until the sauce has thickened (it will still be fairly thin, that's ok, it will thicken once the pasta is added).
• Add your cooked pasta and toss with the sauce, simmering to thicken it a bit more. If your sauce is too thick or isn't coating the pasta well, add in 1/4 cup of the reserved pasta water till it reaches your desired consistency. Add in fresh chopped parsley and kosher salt and pepper to taste. Top with the cooked scallops.

SPAGHETTI WITH SCALLOPS, FRESH TOMATOES, AND BASIL

Steps:

• Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
• Peel the tomatoes and coarsely chop them. Peel the garlic clove and finely chop it.
• Put the garlic, hot red pepper flakes, and the olive oil in a 12-inch skillet and place over medium-high heat. As soon as the garlic begins to sizzle, add the tomatoes. Season with salt and cook until the liquid the tomatoes release has evaporated, 10 to 12 minutes.
• While the tomatoes are cooking, cut the scallops into ¼-inch dice.
• When the tomatoes are ready, add about 2 tablespoons salt to the boiling pasta water, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
• Shred the basil leaves and add them to the pan with the tomatoes. Raise the heat to high and add the scallops. Cook until the scallops are done, 1 to 2 minutes, then remove from the heat.
• When the pasta is done, drain well, toss with the sauce, and serve at once.

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.

LOW-FODMAP SEARED SCALLOPS WITH CHERRY TOMATOES; GLUTEN-FREE, DAIRY-FREE

Steps:

• Heat 2 TB of the oil in cast iron skillet Add tomatoes, 2 TB of the fresh basil, 1 tsp salt and ¼ tsp pepper Cook, stirring occasionally until tomatoes soften (about 3 minutes) Transfer tomatoes to a separate bowl and cover to keep warm Wipe skillet from any juices Season scallops with remaining salt and pepper Heat 2 TB of second oil and cook scallops until golden (about 1 min 30 sec each side-do not overcook, they become rubbery) Gently fold cooked scallops with the tomato/basil mixture Serve over pasta or rice, or this low-FODMAP risotto sprinkled with remaining basil and parsley, and garnish with toasted pine nuts

SPAGHETTI WITH LEMON, BASIL AND SCALLOPS

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.

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.

SEARED SCALLOPS WITH VEGETABLES AND PASTA

Steps:

• If using fresh corn, bring a pot of water (large enough to hold the ear of corn) to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside.
• For zucchini, trim off the ends, then cut lengthwise into quarters. Holding your knife parallel to the cutting board, cut out the seedy center. Cut each quarter into slices about a ½" (1 cm) wide. Set aside.
• Bring a medium pot of water to a boil for the pasta and cook according to package directions. While the water is coming to a boil, cook the vegetables. In a large sauté or fry pan over medium heat, add the olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, tomatoes and zucchini. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.
• To prepare scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with a 2 teaspoons of olive oil. When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size, they will take between 5-7 minutes.
• Place hot pasta in wide shallow bowls and top with vegetables, basil, and scallops. Serve immediately.

ANGEL HAIR PASTA WITH SCALLOPS AND TOMATOES

Steps:

• Put a large pot of salted water to boil.
• Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
• MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.
• Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
• Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.
• Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat.
• Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano if desired.

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.

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.

GLUTEN-FREE PEA PESTO PASTA WITH SEARED SCALLOPS

Steps:

• Blanch trimmed asparagus spears and the peas in boiling water for 2-3 min until tender then drain and rinse with ice-cold water and drain again. Remove the asparagus and chop onto 1-inch pieces. Set both aside.Make pesto: Pulse together the basil, peas, garlic, lemon zest and juice until finely minced. Add in Parmesan and the yogurt and just a touch of the 1/4 cup of olive oil and pulse until combined. Pour in the remaining 1/4 cup (60 ml) of olive oil while the food processor is going until pesto is smooth adding more olive oil as needed. Season with salt and pepper to taste and set asideCook pasta according to package reserving 1/2 cup of pasta water. Drain pasta and place into a large bowl once done.While pasta is cooking add the remaining 1 1/2 tablespoons (22.5 ml) of olive oil to a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Once the oil is hot, cook the scallops for 2-3 minutes, until a deep golden crust has formed. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to plate and set aside.Assemble pasta: Gently toss the pasta & pesto together, adding starchy pasta water a little at a time until the desired consistency is reached. Gently toss in the asparagus.Transfer pasta to serving dish. Top with scallops and serve with extra Parmesan cheese chili flakes and extra toasted pine nuts.

PASTA WITH PESTO AND SCALLOPS

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.