CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
CREAMY GARLIC SCALLOPS
Creamy Garlic Scallops - easy, creamy and one of the best scallop recipes ever. Takes only 15 mins, better than restaurants and much cheaper!
Provided by Rasa Malaysia
Categories American Recipes
Time 15m
Number Of Ingredients 13
Steps:
- Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.
- Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don't overcook them. Remove and set aside.
- On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.
Nutrition Facts : Calories 138 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 14 grams fat, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 3 people, Sodium 8 milligrams sodium, Sugar 1 grams sugar
CREAMY GARLIC SCALLOPS
Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!
Provided by Karina
Categories Dinner
Time 10m
Number Of Ingredients 9
Steps:
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
- Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving
TASSIE CURRY SCALLOP PIE
I came up with this recipe after reading a forum request and concensus was that it was delicious. Adjust the amount of curry powder to taste, two tablespoons is relatively strong. You can also prepare a few hours in advance, pop it all in the fridge and bake later, which is what I did.
Provided by Peter J
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Quarter potatoes and boil until soft, around 20 minutes.
- Slightly cool potatoes under cold running water, peel skin and mash with half a cup of the milk and then set aside, it will be runny.
- Melt butter in large saucepan over medium heat and saute onion a few minutes until soft.
- Add curry powder and stir fry for one minute.
- Blend half a cup of milk with the flour.
- Add milk / flour fix and scallops to saucepan and bring to boil, stirring constantly.
- Cook further two minutes continuing to stir, remove scallops and reserve.
- Add mashed potato to saucepan, mix well and return to low to medium heat, stirring constantly for a few minutes.
- Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally.
- Cut scallops in half and return to saucepan along with last 1/2 cup milk and allow to simmer a further 20-30 minutes until thickened.
- Remove from heat and allow to cool while preparing the pastry, stirring once or twice.
- Allow pastry sheets to thaw for 10 minutes or so at room temperature.
- Place a 200mm (8") cake dish (must be around 50mm or 2" deep) over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.
- Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. You may need some reserved pastry from the lid to tidy things up depending on the size of the sheets.
- Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.
- Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.
- Bake in preheated oven at 230°C (450°F) for 20 minutes.
Nutrition Facts : Calories 751.3, Fat 39.1, SaturatedFat 11.6, Cholesterol 43.8, Sodium 404.4, Carbohydrate 72.7, Fiber 4.6, Sugar 7.3, Protein 27.4
CREAMY LEMONY SCALLOPS, OVER KALE AND JASMINE RICE
This again is one of my GO TO meals. Easy, quick, elegant and perfect for every day or entertaining. It is so flavorful and still so pretty when you serve it. It is light with fresh citrus flavors and a quick cooking dish which makes this a breeze to make. Serve this with some fresh bread, weather you make it yourself or not. I would love this with a nice citrus salad. Even a mix of mango, papaya, pineapple and kiwi would also be nice. Something that reminds me of summer. NOTE: This is a 4 step dish, but just read the recipe through ... it isn't hard trust me. Rice takes 5 minutes in the microwave (and you can use the same bowl you will serve it in), saute kale in 5 minutes, sear the scallops in the same pan let rest 5 minutes while you make some sauce ... again in the same pan and then serve all together. Makes clean up easy for a week night. A bed of flavorful rice, topped with tangy garlic kale, topped with fresh seared scallops and a wonderful lemon sauce to tie it all together. You can make each component on it's own, but this is wonderful all together. I hope you give it a try.
Provided by SarasotaCook
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Scallops -- Bring the scallops to room temperature while you start the other side dishes.
- Rice -- I used Jasmine, just the boil in bag rice. Now you can use any rice you want or have on hand. But I was in a hurry and this in the cabinet, and it works just fine. Five minutes in the microwave in a bowl of water and it is so quick and easy, why not? Just follow the directions on the box or bag. This recipe serves 4 so I like about 1/2 cup per serving. I actually used 2 bags. But again, use anything you want.
- After the rice is done, add butter, thyme, scallions, salt and pepper to taste, lemon zest, lemon juice. Mix well and cover and set to the side. It is done. You can reheat for 30 seconds in the micro if necessary. But it should stay warm covered.
- Kale -- In a large saute pan (non stick is NOT preferred). Add butter and olive oil. Bring to medium high heat and add the garlic and shallot and saute until slightly soft, 1-2 minutes. Add the kale and chicken broth and cook until slightly wilted it only takes a couple of minutes. Then add the vinegar, salt and pepper and remove to a bowl, cover and set to the side.
- Scallops -- In the same pan you cooked the kale in after lightly wiping clean, melt olive oil and butter. Pat your scallops dry and salt and pepper well. Cook on medium high heat until nice and golden brown on one side and then flip. Don't move them around, just let them get a cut crust on the first side before flipping. At least 2-3 minutes. Once flipped the other side doesn't take that long. Remove and cover with foil.
- Sauce -- In that same pan (we are saving pots and pans with this dish) add the white wine to deglaze the pan, reduce the heat to medium / medium low and add the chicken broth, thyme, lemon zest, salt, pepper and cream. Cook 2-3 minutes still on medium heat. Remove from the heat and add in the lemon juice. Heat just a minute and check seasoning. Adjust if necessary.
- Serving -- Add a spoon of the rice on each plate about 1/2 cup, then top with the kale, and top it off with the seared scallops. Drizzle with the creamy lemon sauce and enjoy! That is just perfect.
- It may seem like a lot -- but each part is very quick and very easy. When I make this I just get everything ready as it goes so quick.
CREAMY GARLIC SEAFOOD PASTA
This seafood pasta with creamy garlic sauce is the perfect dinner recipe, whether you need to get dinner on the table fast or impress guests.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- In a large pan, add a splash of oil and allow to heat up.
- Season the seafood with salt and pepper then cook in batches until golden brown.
- The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
- Remove the seafood from the pan and set aside.
- In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
- Bring to a simmer and allow to reduce by half.
- Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
- Add the seafood (and any of its resting juices) and parsley and stir to combine.
- Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.
Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 24 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 192 mg, Sodium 466 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SCRUMPTIOUS SCALLOPS AND SHRIMP WITH LINGUINI
I found this recipe on the web and made some adjustments. I added shrimp to the recipe and changed an herb that was listed. This recipe is so simple to make, but the flavor is WOW! Plus, it's beautiful when it sits on the plate.
Provided by ShadowRider1998
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add scallops, and saute 4 minutes or until done. Remove scallops from skillet with a slotted spoon; set aside, and keep warm. Add shrimp and cook until just pink in color, remove from skillet, add to scallops, keep warm.
- 2. Add 1 tablespoon olive oil to skillet, add onion rings and garlic to skillet, and saute for 2-3 minutes, until onions are tender. Add tomato and remaining ingredients and saute 2 minutes or until tender.
- Return scallops and shrimp to skillet and toss gently until blended.
- 3. Spoon sauce over linguini. Serve it immediately.
CREAMY MOZZARELLA SCALLOP PASTA
Creamy Mozzarella Scallop Pasta is one of the best scallop recipes you'll ever try! The pasta cream sauce is made with Mozzarella cheese, sun-dried tomatoes, garlic, basil, and red pepper flakes. Finger-licking good, easy-to-make, and your scallops will have the perfect texture!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- If using frozen scallops, make sure the scallops are thawed completely.
- Blot each scallop with paper towels to remove extra water. Set them aside on a plate while you prepare the pasta and the sauce. You will cook scallops last to make sure they are not over-cooked.
- Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.
- Heat 2 tablespoons olive oil (you can use the reserved olive oil from the sun-dried tomatoes jar, or use regular olive oil) in a large skillet on medium-high heat. Add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and minced garlic, and saute on medium heat, stirring, for 2 minutes until the garlic is fragrant. The skillet should be hot.
- Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. Add shredded cheese to the skillet, and stir in while boiling. Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. Add basil, crushed red pepper flakes, paprika. Stir.
- Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).
- Add cooked pasta to the sauce, and reheat gently on medium heat. Taste, and add more salt, if needed. Add a small amount of half and half or reserved cooked pasta water, if the sauce is too thick. Let everything simmer on low heat for a couple of minutes for flavors to combine.
- Season with salt by sprinkling each scallop with a dash of salt.
- Use a large, non-stick skillet (I used stainless steel skillet which works well for me as non-stick). Heat 2 tablespoons olive oil in this non-stick skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
- Add scallops without overcrowding the pan. Sear on one side for about 3-4 minutes until the bottom is nice golden color. Don't move the scallops around the pan in the beginning.
- Turn the scallops to the other side and cook for 2 more minutes. Remove from heat and transfer the scallops to the plate immediately. Don't let the scallops sit in the hot skillet, off heat, because they will start to steam, lose their crust and harden up.
- Add cooked scallops to the pasta and the cream sauce and reheat gently. Serve.
- Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Nutrition Facts : Calories 655 kcal, Carbohydrate 66 g, Protein 33 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 71 mg, Sodium 1014 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SCALLOP RECIPE WITH CREAM SAUCE
This seared scallop recipe has a rich and creamy Parmesan sauce and is perfect over a bed of pasta. Make it for dinner tonight in under 30 minutes!
Provided by lyuba
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Start cooking pasta according to the package instructions, if you're serving these scallops with pasta. Cook it at the same time as scallops and sauce, strain, and set aside.
Nutrition Facts : Calories 1381 kcal, Carbohydrate 94 g, Protein 60 g, Fat 85 g, SaturatedFat 43 g, TransFat 1 g, Cholesterol 368 mg, Sodium 1651 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PAN SEARED SCALLOPS WITH BACON CREAM SAUCE
If ever there was a recipe to seal the deal on date night, this one is it.
Provided by Meghan Y.
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
- Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
- In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot (make sure it's really hot!), add the scallops to the pan. Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown. Remove to a paper towel-lined plate to drain.
- Serve the scallops over a layer of bacon cream sauce. Garnish with chives.
Nutrition Facts : Calories 751 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 214 milligrams cholesterol, Fat 66 grams fat, Fiber 0 grams fiber, Protein 30 grams protein, SaturatedFat 37 grams saturated fat, ServingSize 3 scallops with sauce, Sodium 1495 milligrams sodium, Sugar 4 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
CREAMY SCRUMPTIOUS SCALLOPS
Creamy luscious scallops as an appetizer or even over pasta, garnished with fresh strawberry. (adapted from "Recipes from the road")
Provided by Derf2440
Categories Canadian
Time 16m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Melt half of the butter in a medium frying pan , cook and turn the scallops for 4 minutes or until they are opaque and still soft and tender; transfer the scallops to a plate and set aside until the sauce is prepared.
- In the same frying pan melt the other half of the butter; as the butter melts add the cheese spread and mustard, whisk until smooth for about 2 minutes.
- Add the whipping cream; stir and bring to a boil, stir in the wine until combined and smooth, about 3 minutes.
- Return the cooked scallops to the pan, stir just until the scallops are warmed, about 2 minutes and then immediately remove the pan from the heat; do not overcook or the scallops will become rubbery.
- Place the scallops on three scallop shaped dishes or on small plates lined with lettuce. Sprinkle the crumbled blue cheese around the scallops; pour the cream sauce over the scallops.
- Slice the strawberries partly through leaving the green top to hold the slices together, Garnish with the sliced strawberry.
SCALLOPS AND MUSHROOMS IN A CREAMY SAUCE
Make and share this Scallops And Mushrooms In A Creamy Sauce recipe from Food.com.
Provided by MizzNezz
Categories European
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown scallops in 3 Tbsp of the butter.
- Cook 2 minutes.
- Remove.
- To skillet, add shallots, mushrooms, tomatoes.
- Cook 2 minutes.
- Add wine- cook till reduced by 1/2.
- Add cream and salt and pepper.
- Cook 3 minutes.
- Return scallops and add the 1 Tbsp butter.
- Heat through.
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
FISH POT PIE WITH LEEK, A CREAMY AND DELICIOUS COMFORT FOOD
A super delicious and creamy fish pot pie recipe made with two kinds of fish. Great comfort food.
Provided by Christina Conte
Categories Main Courses
Time 55m
Number Of Ingredients 11
Steps:
- Place the smoked haddock (skin side down) along with the other fish in a pan, and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the fish back in, reduce the heat, and simmer over low heat for 4 minutes.
- Remove the fish from the milk and allow to cool, then remove the skin from the smoked haddock. Strain the milk into the jug with the milk from the original amount, and set aside.
- Put the potatoes in a pot and cover with water with 3/4 tsp Kosher salt. Bring to a boil, then simmer for about 13 minutes or until they are ready, then drain thoroughly. While the potatoes are cooking...
- In another pot over medium high heat, add one tablespoon of butter and leeks, and sauté for a few minutes until the leeks are a bit transparent, but not brown. Remove the leeks and set aside.
- Put the other tablespoon of butter into the pan, then add the flour. Cook for a few minutes without browning or the flour will taste raw. Begin adding a little of the measured milk into the pan a little at a time. Mix it well each time before adding more.
- Continue adding the milk until it's finished.
- When the sauce is ready, add about 1/2 tsp salt and some white pepper, then add the leeks.
- Flake the cooled fish into pieces.
- Next, add the fish to the sauce with the leeks and still well, but try not to break the pieces of fish any more. Taste for salt and pepper and adjust as needed.
- Spoon into ramekins and allow to cool while mashing the potatoes which should be ready.
- Mash the potatoes while still hot, adding salt, butter (I add about an ounce) and about 2 ounces of milk. If not soft and creamy, add more butter or milk, and salt if needed. Add a beaten egg after the potatoes have cooled a little and mix well.
- Either pipe the potatoes onto the fish pot pie in the ramekins or baking dish. I used a 1M tip.
- Or spoon the mashed potatoes on evenly and spread with a fork. I do prefer piping, but the flavor is the same.
- Use the fork to decorate the top. Place on a baking tray for easier handling.
- Bake the fish pot pie in preheated oven for about 30 minutes or until the potato topping is golden brown and the sauce is bubbling.
- Serve and enjoy while hot! Be sure to warn diners that the ramekins are very hot, too.
- Children love these, too, so don't hesitate to make smaller ramekins for them.
Nutrition Facts : ServingSize 9 oz
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- Boil a pot of water and cook the pasta according to the package. Be sure to cook the noodles al dente because they will continue to cook when you add them to the sauce.
- Once the noodles are ready, drain the water, rinse them with cold water to stop the cooking and drizzle the noodles with olive oil so they do not stick together. Set aside.
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- In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
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