Fettuccine With Scallops And Snow Peas Food

FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS

Steps:

• Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
• Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
• Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.

LINGUINE WITH SCALLOPS AND SNOW PEAS IN A SAFFRON SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
• Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.
• Place scallops in a steamer over simmering water and steam for 2 to 3 minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.

LINGUINI WITH SAUTéED SCALLOPS AND PEAS

Steps:

• Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.
• Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.
• Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
• Meanwhile while the pasta is cooking, season the scallops with salt and pepper.
• In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes.
• Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
• by viewing them from the side). Be careful not to overcook or they will become tough.
• Serve over pasta.

SEA SCALLOPS AND FETTUCCINE

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

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.

SCALLOPS WITH SNOW PEAS

Steps:

• Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.

SPICY SCALLOP AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
• Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
• Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
• Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.

EASY SCALLOP PASTA

Steps:

• Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
• Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
• Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.