Linguine With Monkfish And Scallops Food

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

LEMON SCALLOP LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a skillet, saute onion in butter over medium heat for 2-3 minutes or until golden. Add the scallops, lemon-pepper and pepper. Cook and stir for 4-5 minutes or until scallops are firm and opaque., Add the lemon juice; cook 1 minute longer. Drain the linguine; toss the scallop mixture. Sprinkle with parsley.

LINGUINE WITH MONKFISH AND SCALLOPS

Steps:

• Heat two tablespoons of the oil in a heavy skillet over medium heat and add the garlic. Saute briefly while stirring; do not brown. Add the pepper flakes, onions, leeks and celery. Stir. Add the saffron and stir. Cook for two minutes, stirring often. Add the tomatoes, wine, bay leaf, salt and pepper. Blend in the parsley and fennel seeds. Bring to a boil, cover and simmer for 15 minutes. Stir often.
• Add the fish to the pan and stir. Cover and cook for about four minutes, then add the scallops. Cover and cook two minutes more.
• Meanwhile, boil the linguine al dente and drain. Put the linguine in a heated baking dish and spoon the remaining two tablespoons of oil over it. Sprinkle with pepper and toss briefly. Remove the bay leaf from the seafood sauce and spoon the sauce over the pasta. Toss and serve immediately.

LINGUINE WITH CLAMS

Steps:

• Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.

SHRIMP & MONKFISH OVER LINGUINE FRA DIABLO STYLE

Steps:

• In large sauce pan over medium heat add oil and garlic.
• When garlic starts to sizzle add crushed tomatoes.
• Season with red pepper.
• Bring to a boil.
• Add basil and oregano. Lower heat and simmer 30-60 minutes covered. Stir occasionally.
• Bring a large pot of water to a boil.
• Add pasta.
• Cook 8-10 minutes stirring from time to time.
• Drain.
• In a large skillet heat remaining oil over high heat.
• Add shrimp and monkfish.
• Cook about 2 minutes, stirring frequently, until shrimp turn pink and fish is white.
• Add shrimp and fish to tomato sauce mixture.
• Cook about 5 minutes or until sauce begins to bubble.
• Serve over pasta.
• Garnish with parsley and cheese, if desired.
• Serves 5.

SEAFOOD LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
• Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
• Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
• Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

LINGUINE WITH SCALLOPS

Steps:

• If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
• Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
• Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
• Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
• Cut the mushrooms into thin slices. There should be about 3 cups.
• Heat the water to make it ready for the linguine when it is added.
• Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
• Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
• Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
• Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES

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.
• In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
• Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
• To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

SCALLOPS WITH LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

LEMONY LINGUINE WITH SCALLOPS & SHRIMP

Steps:

• Wash seafood and pat dry with paper towelling.
• In medium sautepan, heat 1 tbsp.
• oil.
• Cook seafood until shrimp just turn pink on each side and scallops are lightly browned.
• Remove seafood to a large bowl.
• When cooled, peel shrimp except for tails.
• Add remaining oil to sautepan and heat.
• Add garlic and cook briefly.
• Add lemon zest, juice, white wine and salt.
• Bring to a boil and cook 2 minutes.
• Add to seafood in bowl.
• Cook linguine in salted, boiling water until just al dente.
• Drain and add to seafood along with parsley.
• Toss to mix well.
• Season to taste with pepper.