Salmon Macaroni Scallop Food

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)

Steps:

• Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
• Remove after 10 minutes and place on a rack to dry.
• Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
• Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
• When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
• Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
• Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
• Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
• Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
• Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

SCALLOPS AND SMOKED SALMON PASTA

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add garlic and cook 30 seconds.
• Stir together milk and cornstarch; add to garlic.
• Cook and stir over medium-low heat till thickened and bubbly.
• Add mozzarella cheese, parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
• Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done.
• Stir in salmon.
• Serve over hot cooked fettuccine or pasta.

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.

LINGUINE WITH BAY SCALLOPS AND PANCETTA

Steps:

• Start bringing a large pot of water to a boil for the linguine.
• Meanwhile, heat the oil in a heavy skillet. Add the pancetta and saute a few minutes, until it begins to brown. Stir in the garlic, then add the tomatoes. Cook a few minutes, until the tomatoes start to thicken.
• Stir in scallops and cook till they start to show signs of cracking. Add salt and pepper. Remove from heat.
• Throw a couple of teaspoons of salt into the pot of water, add the linguine and cook about three minutes. Drain thoroughly, then add the linguine to the skillet with the scallops. Toss ingredients and serve.

SCALLOP AND SMOKED SALMON PASTA

Steps:

• 1. Heat oil in a medium saucepan over medium heat. Add garlic and cook 30 seconds. Stir toghether milk and cornstarch; add to garlic. Cook and stir over medium-low heat till thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
• 2. Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.