Pan Seared Scallops On Linguine With Tomato Cream Sauce Food

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

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.

PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL

Steps:

• To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
• Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
• To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
• Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.

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.

PAN SEARED SCALLOPS WITH PASTA

Steps:

• Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
• Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
• Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
• Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
• Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
• Serve immediately with fresh parsley.

PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE

Steps:

• In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
• While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
• Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
• Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
• Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
• Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
• Remove the scallops to a plate and set aside.
• Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
• Add 2 teaspoons of flour and cook for 1 more minute.
• Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
• Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
• Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
• Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
• Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
• Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
• Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
• Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
• Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
• Microwave the bacon for about 20-30 seconds to warm it.
• Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

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.

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

CREAMY SEARED SCALLOP PASTA

Steps:

• Prepare a pot with salted boiling water and cook pasta according to package directions. Reserve about 1 cup of pasta water just in case you need it to thin the sauce.
• Prepare your scallops using the tips from the post (pat them dry and don't sprinkle with salt and pepper till immediately before searing). Heat a large pan, I prefer non-stick or cast iron, with butter and oil over medium high heat. Once hot, add the dry, seasoned scallops and don't crowd them or mess with them! If they don't make a sizzle sound, your pan isn't hot enough. Leave them to sear for 2 minutes, or until a nice brown crust forms. Flip and cook another 2-2½ minutes or until you get the same crust on the opposite side. Set the scallops on a warm plate and cover with foil.
• In the same pan, use the leftover butter/oil to saute the chopped shallot and garlic, about 2 minutes until softened and fragrant. If your pan is dry, use 1 tablespoon more butter or oil. Deglaze the pan by adding broth, scraping up any browned bits (this basically means add broth to a hot pan which should bubble up and start to simmer). Then add cream and bring to a simmer for about 3-4 minutes until the sauce has thickened (it will still be fairly thin, that's ok, it will thicken once the pasta is added).
• Add your cooked pasta and toss with the sauce, simmering to thicken it a bit more. If your sauce is too thick or isn't coating the pasta well, add in 1/4 cup of the reserved pasta water till it reaches your desired consistency. Add in fresh chopped parsley and kosher salt and pepper to taste. Top with the cooked scallops.

PAN SEARED SCALLOPS WITH VERMOUTH CREAM SAUCE

Steps:

• Clean scallops (see instructions above this recipe).
• Heat butter in large skillet on high heat.
• When melted, add well dried scallops into butter. Sear on high for 2 to 2.5 minutes, then flip.
• Sear for another 2 minutes until a golden crust is formed.
• Remove to a plate, turn skillet to low.
• Add vermouth to skillet, and simmer for 1-2 minutes to reduce the vermouth, stirring. Scrape up any butter or scallop remains in the pan.
• Add cream, salt and pepper. Stir, simmering for another 1-2 minutes to combine.
• Serve sauce over scallops.

PAN SEARED SCALLOPS WITH BACON CREAM SAUCE

Steps:

• In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
• Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
• In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot (make sure it's really hot!), add the scallops to the pan. Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown. Remove to a paper towel-lined plate to drain.
• Serve the scallops over a layer of bacon cream sauce. Garnish with chives.

PAN SEARED SCALLOPS WITH LINGUINE AL PESTO

Steps:

• To toast the pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts to the pan. Keep the pine nuts moving around so they toast without burning.*If the pine nuts start to smoke take the pan off the heat.
• Remove the leaves from the basil and parsley, do not use the stems
• Place the basil and parsley into the food processor, Pulse it until the greens are very well minced
• Add the garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
• Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
• cook linguine per instructions on the box
• wash and clean your scallops (remove the little piece of side mussel)
• pat dry the scallops with paper towels
• sprinkle the old bay on both sides of the scallops
• get your pan very hot
• add enough olive oil to have a light coating in the pan
• add the scallops carefully, not over crowding the pan (too many scallops will bring down the temperature of the pan)
• most importantly once you place the scallops in the pan, do not move them!
• allow the scallop to sear on one side for two minutes, when you turn one scallop you should begin to see a nice caramel color as a light crust forms. If your scallop looks like this continue turning them, if not let them cook a little longer.
• after turning the scallop continue cooking, being careful not to over cook them.
• a scallop will be just a little translucent in the center when it is done (the scallop will continue to cook after you've removed it from the pan)
• look at the scallop from the side to determine if it is done.
• the scallop should be a little springy when you push it with your fingers, if it is firm, its overcooked**
• this is a matter of timing, while the scallops are searing, the pasta should just be getting done; you want to toss the linguine with a few large spoonfuls of the pesto (use as much or as little as you like), as soon as you drain it.
• place the linguine with the pesto back in the pot, and hold on the back of the stove(off burner) until your scallops are done.
• plate pasta and top with scallops, serve immediately!

CARBONARA WITH PAN SEARED SCALLOPS

Steps:

• Pasta Carbonara
• Start cooking pasta in large stainless steel pot.
• In small bowl mix together cream, egg yolks and 3/4 of cheese.
• In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
• Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
• When pasta is finished cooking, drain well, then add to skillet of bacon.
• Toss well, then transfer to large bowl.
• Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
• Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.
• Perfect Pan Seared Scallops
• Blot scallops with paper towel to remove any water. Salt and pepper.
• Heat large non-stick frying pan, add 2 tablespoons olive oil.
• Make sure frying pan is hot before adding scallops but not smoking.
• Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
• Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
• Turn to sear other side. (about 1-3 more minutes)
• Add 2 tablespoons of butter to pan now.
• Spoon the melted butter over the scallops as the other side finishes cooking.
• Transfer to paper towel covered plate.
• Keep warm in oven, if making in batches.

PAN-SEARED SCALLOPS ON LINGUINE WITH TOMATO-CREAM SAUCE

Steps:

• Combine first 4 ingredients in a medium skillet; bring to a boil.
• Cook until reduced to 1/2 cup(about 5 mins).
• Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
• Return wine mixture to skillet.
• Add cream; cook over medium heat 1 minute.
• Add butter stirring until butter melts.
• Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
• Add linguine; toss well.
• Cover and keep warm.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Sprinkle scallops with 1/8 teaspoon salt.
• Arrange scallops in pan; cook 2 minutes on each side or until done.
• Add scallops to pasta mixture; toss gently to combine.
• Garnish with cilantro, if desired.

SCALLOPS WITH CREAM AND BASIL

Steps:

• Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
• Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, chile flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
• Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan.
• Cook for about a minute, stirring in 1/2 the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

PAN-SEARED SCALLOPS ON LINGUINE WITH TOMATO-CREAM SAUCE

Steps:

• Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids. Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

PAN SEARED SCALLOPS WITH BLEU CHEESE SAUCE

Steps:

• Make the sauce first. It is a basic Bechamel sauce with cream enrichment. Melt 2 Tbsp Butter in a saucepan over medium heat, add 3 Tbsp flour, stirring constantly. Cook 3 minutes without browning flour. Whisk in 3 Cups milk and bring to a slow boil while stirring. Add salt and nutmeg. Cook until it reduces down enough to coat the back of a spoon, add the Bleu cheese and let it melt. Add a few drops of Lemon juice, salt, and White pepper to taste. Add a little cream for extra flavor and put in an oven set on 'warm'.
• Peel the sweet potatoes and grate them, these are deep fried in the vegetable oil for only 30 seconds or so, until they change color. You can salt them slightly before frying.Pull them out of the pot with a spider or slotted spoon and dry them on paper towels.
• The Scallops should be cooked in a hot pan, preferably cast iron, get it good and hot over medium high heat, add the Olive oil, let it heat for half a minute or so and add the Scallops that you have seasoned with Salt, Pepper, And Paprika. Cook about 3-4 minutes per side until the color and doneness is to your preference.
• To plate, lay down the Scallops, cover with the Bleu cheese sauce, and top with some deep fried grated sweet potato. Garnish as you wish, garlic mashed potatoes goes quite well with this as does a good white wine. Enjoy!