Pesto Linguine With Seared Scallops Food

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!

BAY SCALLOPS WITH PESTO

Steps:

• Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
• Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
• Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add a couple of tablespoons of pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. Store pesto covered in the refrigerator.

PESTO WITH LINGUINI

Steps:

• Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
• Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

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.

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.

SCALLOPS WITH PESTO CREAM SAUCE

Steps:

• Season scallops with salt and pepper, then dredge in flour.
• Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

SEA SCALLOPS SAUTEED WITH MUSHROOMS & PASTA

Steps:

• rinse scallops & drain.
• melt 2 Tbsp butter in large non-stick skillet.
• add 1 clove pressed garlic & scallops.
• cook over medium heat about 6 - 8 minutes, stirring often.
• remove scallops and set aside leaving juice in pan.
• Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
• Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
• Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
• Stir & serve.

PESTO LINGUINE WITH SEARED SCALLOPS

Steps:

• Bring a pot of salted water to a boil. Cook the linguine until al dente. Drain
• In another sauce pan melt the butter. Add the heavy cream black pepper. Cook for 6 to 8 minutes. Stir in the parmesan cheese. Blend in the Pesto and cook 5 more minutes. Stir in the linguine.
• Season the scallops with salt and Pepper. Add the olive oil to a skillet. Once the oil is smoking sear the scallops 3 minutes per side. Serve on top of the linguine with a little dollop of pesto.

SHRIMP AND SCALLOPS WITH PESTO PASTA

Steps:

• Cook spaghetti according to directions, drain.
• Stir in pesto and 2 tbsp olive oil.
• Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
• Add Asparagus and cook until crisp-tender.
• Add the scallops and pepper flakes, cook until opaque.
• Add the shrimp and cook until pink.
• Toss the pesto pasta with the shrimp and scallop mixture.
• Sprinkle with some fresh grated parmesan and serve immediately.

PASTA WITH PESTO AND SCALLOPS

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.

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.