PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY
This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
- Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
- Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
- Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.
Provided by Colu Henry
Categories dinner, for two, quick, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY
Categories Fruit Herb Onion Shellfish Tomato Sauté Dinner Seafood Scallop Summer Healthy Parsley Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY
Steps:
- Bring a large pot of water to a boil, and add salt generously. Add the pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
- Heat the oil in a large sauté pan over medium-high heat. Add the garlic and red pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer the garlic to a small bowl; set aside.
- Add the scallops to the pan (if using sea scallops, cut in half); sauté until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
- Add the pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES
Served with a fresh salad, I think this is a perfect summer weekday meal. It comes together very fast if you prepare all the ingredients beforehand. (note: typo in wine amount has been corrected - 1/4 cup, not 1 1/4 cup - yowza, that'd be a lot of wine!)
Provided by Primordial
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
- While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
- Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.
PASTA WITH PESTO AND SCALLOPS
A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.
Provided by Nancy and Terry
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 14
Steps:
- In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
- Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
- Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g
PASTA WITH SCALLOPS
Make and share this Pasta With Scallops recipe from Food.com.
Provided by MizzNezz
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet.
- Add shallots and garlic, saute 1 minute.
- Add scallops, saute for 2 minutes each side.
- Remove and keep warm.
- To skillet, add chopped tomato, tomato sauce,and seasonings.
- Bring to a boil, boil for 1 minute.
- Add scallops and heat thru.
- Serve over pasta.
Nutrition Facts : Calories 151.6, Fat 4.1, SaturatedFat 0.5, Cholesterol 26.4, Sodium 950.7, Carbohydrate 14.3, Fiber 2.5, Sugar 5.9, Protein 15.7
More about "pasta with scallops garlic grape tomatoes and parsley food"
PASTA WITH GRAPE TOMATOES - NO PLATE LIKE HOME
From noplatelikehome.com
SAUTéED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, …
From bonappetit.com
LEMON GARLIC SCALLOP PASTA - WHAT'S GABY COOKING
From whatsgabycooking.com
CREAMY GARLIC SCALLOPS WITH PASTA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE …
From forkinthekitchen.com
SEARED SCALLOP PASTA WITH PARSLEY & BURST TOMATOES
From toallthemeals.com
Estimated Reading Time 2 mins
SCALLOPS WITH PASTA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE SCALLOP PASTA RECIPE LIKE AN ITALIANVINCENZO'S PLATE
From vincenzosplate.com
SCALLOPS PASTA TOMATO GARLIC - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
SEARED SCALLOPS OVER GARLIC PASTA – DASH OF MANDI
From dashofmandi.com
THE BEST BAY SCALLOPS RECIPE - PARMESAN BAY SCALLOPS PASTA
From blackberrybabe.com
PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY RECIPE | EAT ...
From eatyourbooks.com
GARLIC PASTA WITH LEMONY SCALLOPS AND TOMATOES - SHERRY BABY …
From sherrybabyrecipes.com
PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY
From pinterest.com
GRAPE TOMATOES WITH PENNE AND SCALLOPS RECIPE - IFOOD.TV
From ifood.tv
CREAMY GARLIC SCALLOPS WITH PASTA - FOOD NEWS
From foodnewsnews.com
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
From christinascucina.com
ROASTED GRAPE TOMATOES AND GARLIC PASTA - ALL OUR WAY
From allourway.com
SCALLOP RECIPES | MARTHA STEWART
From marthastewart.com
GARLICKY PASTA WITH GRAPE TOMATOES, MUSHROOM AND MOZZARELLA
From recipes.sparkpeople.com
GRAPE TOMATOES AND PASTA RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SCALLOPS N’ PASTA - KONTRARY
From kontrary.com
FRESH GRAPE TOMATO PASTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SCALLOPS WITH CORN AND TOMATOES - SKINNYTASTE.COM
From skinnytaste.com
PASTA WITH SPICY GARLIC SHRIMP & BURST GRAPE TOMATOES
From ciaochowbambina.com
10 BEST SCALLOPS PASTA RECIPES | YUMMLY
10 BEST SEA SCALLOP WITH PASTA RECIPES - YUMMLY
From yummly.com
PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY
From mealplannerpro.com
SCALLOPS AND PARSLEY PESTO PASTA (FARFALLE) - FIT MEN COOK
From fitmencook.com
42 EASY AND TASTY SCALLOP PASTA RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
SCALLOPS PASTA TOMATO GARLIC - RECIPES | COOKS.COM
From cooks.com
SCALLOP PASTA WITH CHERRY TOMATOES - GYPSYPLATE
From gypsyplate.com
PASTA WITH OLIVE OIL, GARLIC AND PARSLEY RECIPE - FOOD & WINE
From foodandwine.com
GARLIC SCALLOP PASTA - FORK IN THE KITCHEN
From forkinthekitchen.com
KAY NUTRITION
From kaynutrition.com
SEARED SCALLOPS WITH GARLIC PASTA - JOE'S HEALTHY MEALS
From joeshealthymeals.com
PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY RECIPE
From pinterest.ca
PAN SEARED SCALLOPS WITH LEMON PARSLEY PASTA - ABRA'S KITCHEN
From abraskitchen.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