Farfalle With Scallops Food

FARFALLE W/HERBS AND SCALLOPS

Steps:

• cook pasta according to package directions.
• drain and toss w/ 1 tbsp olive oil.
• refrigerate.
• brush scallops with 1 tbsp olive oil and season w/salt and pepper.
• heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
• in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
• season with salt and pepper.
• add farfalle, scallops, herbs, and toss well.
• garnish with lemon wedges, serve.

FARFALLE WITH SCALLOPS

Steps:

• Cook the pasta according to package directions. Place the spinach in a colander and drain the cooked pasta over the vegetable to wilt it. Meanwhile, heat the oil in a nonstick skillet over medium-high. Add the scallops in a single layer (do not crowd them in the skillet; work in 2 batches, if necessary), sprinkle with salt and pepper, and cook them until they are browned on both sides, about 2 minutes on each side. Transfer them to a plate and cover loosely to keep warm. Add the tomatoes and wine and bring to a boil. Immediately reduce the heat and stir in the basil and olives. Cook 3 minutes, or until the liquid is reduced by about half. Remove from the heat and swirl in the butter. Toss the pasta, sauce and parsley together, and gently stir in the scallops. Serve immediately.

SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
• Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
• Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
• Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, 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.