KEY WEST PENNE
A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!
Provided by Traci
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.
Nutrition Facts : Calories 910.8 calories, Carbohydrate 75.8 g, Cholesterol 260.4 mg, Fat 48.3 g, Fiber 7 g, Protein 49 g, SaturatedFat 22.3 g, Sodium 981.8 mg, Sugar 2.7 g
DELICIOUS PENNE WITH SCALLOPS
Found at Diannaskitchen.com, tried last night and the family loved it! I doubled the sauce recipe (not the pasta). Creamy with a little bit of a flavorful kick. Easy, with ingredients I already had on hand.
Provided by novembrrr
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
- Mix cornstarch with 1/4 cup water, set aside.
- Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
- Cook the pasta in boiling salted water just until tender.
- Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
- To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
- Add the scallops and sour cream to the skillet.
- Drain the cooked pasta and stir into hot scallops mixture.
Nutrition Facts : Calories 513.2, Fat 9.8, SaturatedFat 3, Cholesterol 48, Sodium 717.9, Carbohydrate 78.6, Fiber 9.7, Sugar 2.7, Protein 28.3
SCALLOPS AND PENNE PASTA IN A SAFFRON BROTH
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until tender but still firm to the bite, about 10 minutes. In a skillet heat oil. Add garlic and saute for 10 seconds. Then add white wine, fish stock, crushed tomatoes, carrots, saffron and dried orange peel. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender. Add scallops and shrimp to the sauce. Then add snow peas and cook, uncovered for about 2 minutes. Season with salt and pepper and stir in butter. Transfer penne to a large shallow serving dish and ladle scallops and sauce over penne.
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.
PENNE WITH SHRIMP, SCALLOPS, BELL PEPPERS AND SUN-DRIED TOMATOES
Make and share this Penne With Shrimp, Scallops, Bell Peppers and Sun-Dried Tomatoes recipe from Food.com.
Provided by King Lu
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine and heat both oils in a heavy large skillet over medium-high heat.
- Add peppers and saute until crisp-tender, about 5 minutes.
- Using a slotted spoon, transfer peppers to a bowl.
- Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
- Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
- Add broth, wine and tomato paste to same skillet.
- Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- During the last minute add cream if you are using it, and let cook an extra minute or two.
- Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
- Drain; return pasta to same pot.
- Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
- Toss over low heat until warmed through and sauce coats pasta.
- Season with salt and pepper to taste and enjoy.
- Note: If all peppers are not available any combination will do.
- Shrimps and Scallops can be replaced with chicken.
Nutrition Facts : Calories 698.5, Fat 20.1, SaturatedFat 5.3, Cholesterol 121.7, Sodium 983.1, Carbohydrate 84.8, Fiber 12.7, Sugar 4.9, Protein 39.6
SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY
Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.
Provided by Betsy Carter
Categories Dinner
Time 14m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams
PENNETTE WITH SEA SCALLOPS AND BROCCOLI FLORETS
Provided by Robert Trachtenberg
Categories dinner, pastas, appetizer, main course
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with water and ice. Cut the florets of broccoli from the stems. Add enough salt to the boiling water so that it tastes salty. Boil the broccoli stems for 3 minutes, then add the florets and cook for 3 to 4 minutes more. Using a slotted spoon, transfer the broccoli to the ice bath. Strain when cool. Divide the large florets into bite-size pieces and slice the stems into thin rounds. Keep the boiling water over low heat for use later.
- Rinse the scallops, removing the tough muscle if necessary. Pat scallops dry with a kitchen towel and slice them crosswise into thin rounds.
- When ready to serve, bring the water back to a boil. Add the pennette and cook, stirring occasionally, until al dente, about 8 minutes.
- In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring until very soft; do not let brown. Add the scallops, thyme, red pepper and paprika. Season with salt. Cook just until the scallops turn opaque, 2 to 3 minutes. Add the broccoli and cook until heated through, 1 to 2 minutes more.Remove from heat.
- Drain the pasta and add it to the broccoli scallop mixture. Set the skillet back over medium-high heat and toss until combined. Stir in the Parmesan and serve immediately.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 595 milligrams, Sugar 4 grams, TransFat 1 gram
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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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