SEAFOOD FETTUCCINE
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.
- Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
- Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
- Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g
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
SEAFOOD FETTUCCINE ALFREDO
I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.
Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.
SCALLOPS IN GARLIC CREAM SAUCE
I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.
Provided by Northwestgal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
- Add the scallops; simmer for another 5 minutes.
- Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
- Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.
FETTUCCINE WITH BAY SCALLOPS IN CREAM SAUCE
A recipe on my list to try soon. Two favorites scallops and pasta. What I like about this recipe is that it doesn't call for wine.
Provided by Barb in WNY
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
- Reduce heat to very low.
- Whisk in butter.
- Season with salt and pepper and cayenne pepper; add chives.
- Set aside and keep warm.
- Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
- Remove scallops from steamer and set aside.
- Meanwhile, cook pasta until al dente. Drain; return to pan.
- Add warm lemon-chive sauce and scallops; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 268.6, Fat 6, SaturatedFat 2.9, Cholesterol 74.2, Sodium 228.8, Carbohydrate 36.6, Fiber 0.2, Sugar 1.2, Protein 16.4
More about "fettuccine with bay scallops in cream sauce food"
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
5/5 (12)Total Time 25 minsCategory Dinner, LunchCalories 516 per serving
- 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 butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.
CREAMY GARLIC SCALLOPS WITH PASTA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.2/5 (41)Total Time 20 minsCategory Main CourseCalories 740 per serving
- Arrange the scallops in the frying pan, and leave to fry undisturbed on each side for 3-4 minutes, or until lightly brown on the outside.
FETTUCCINE WITH SCALLOPS | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 30 minsCategory MainsCalories 831 per serving
- While the water comes to a boil, pat the scallops thoroughly dry with paper towels. If the scallops have a tough little rectangular portion on the side that’s uncharacteristically dense and hard, trim and discard it.
- Heat 1 tablespoon oil in a sauté pan over medium-high heat. Let the oil get very hot but not smoking. Add the scallops and sear on both sides, turning once, until almost cooked through. Remove the scallops from the skillet but keep the skillet on the stove.
- Turn the heat beneath the skillet down to medium-low and add the remaining 2 tablespoons oil to the pan along with the minced shallots. Cook, stirring, until the shallots are softened and tender but do not let them brown, 2 to 4 minutes.
SCALLOP LINGUINE IN A CREAM SAUCE - THE DIZZY COOK
From thedizzycook.com
CREAMY SCALLOP PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE …
From forkinthekitchen.com
BAY SCALLOPS IN BASIL CREAM SAUCE - NO RECIPES
From norecipes.com
CREAMY SCALLOP & PEA FETTUCCINE RECIPE | EATINGWELL
From eatingwell.com
CREAMY GARLIC SCALLOPS - CAFE DELITES
From cafedelites.com
CREAMY SHRIMP AND SCALLOP PASTA - LIFE'S AMBROSIA
From lifesambrosia.com
CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!} - THE RECIPE …
From therecipecritic.com
PAN SEARED SCALLOPS WITH SAUCE - THE FOOD CHARLATAN
From thefoodcharlatan.com
SCALLOP PASTA WITH LEMON & HERBS – A COUPLE COOKS
From acouplecooks.com
10 BEST BAY SCALLOPS PASTA RECIPES | YUMMLY
From yummly.com
BAY SCALLOP LINGUINE RECIPE - MY EVERYDAY TABLE
From myeverydaytable.com
SCALLOP RECIPE WITH CREAM SAUCE - WILL COOK FOR SMILES
From willcookforsmiles.com
CREAMY SCALLOP PASTA - SCALLOP PASTA RECIPE - RASA MALAYSIA
From rasamalaysia.com
22 FABULOUS FETTUCCINE RECIPES | TASTE OF HOME
From tasteofhome.com
SEARED SCALLOPS WITH CREAMY FETTUCCINE AND PEAS
From williams-sonoma.com
SEARED SCALLOPS WITH PASTA RECIPE (DAIRY-FREE) - URBAN BLISS LIFE
From urbanblisslife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love