Pasta With Scallops Zucchini And Tomatoes Food

PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY

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.

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
• Pour sauce over cooked pasta and serve with grated Parmesan cheese.

ANGEL HAIR WITH ZUCCHINI AND TOMATOES

Steps:

• In a large pot of salted boiling water, cook pasta according to instructions.
• While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot.
• Add garlic and shallots to the pan and saute about 1 minute, until soft.
• Add zucchini and season with salt and pepper. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir and cook for 1 more minute.
• Remove from heat.
• Drain pasta when done reserving some of the water and and toss the pasta well with zucchini and tomatoes. Add pasta water if needed and serve with grated Parmesan (optional).

ANGEL HAIR PASTA WITH SCALLOPS AND TOMATOES

Steps:

• Put a large pot of salted water to boil.
• Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
• MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.
• Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
• Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.
• Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat.
• Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano if desired.

TOMATO-ZUCCHINI SCALLOP

Steps:

• Place half of the zucchini slices in a 1 1/2 quart casserole. Top with half of the diced tomato, onion, croutons, salt and pepper.
• Repeat the layers once; top with tomato wedges. Cover and bake at 350 degrees for 1 hour.
• Remove the cover and sprinkle with the cheese. Bake an additional 5 minutes or until the cheese melts. Serve immediately.

SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI

Steps:

• Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
• Trim the ends of the zucchini, and cut them into 1/8-inch slices.
• Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
• Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
• In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
• Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

PASTA WITH SCALLOPS, ZUCCHINI, AND 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.
• Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
• Pour sauce over cooked pasta and serve with grated Parmesan cheese.

PASTA WITH SCALLOPS, ZUCCHINI, AND 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.
• Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
• Pour sauce over cooked pasta and serve with grated Parmesan cheese.