Scallop Pasta Salad Food

SCALLOP AND ASPARAGUS LINGUINE

Steps:

• Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
• Boil Linguine acording to package directions.
• Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
• Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
• Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
• Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
• Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
• Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

PASTA SALAD WITH SCALLOPS

Steps:

• 1. Sautte scallops in butter in a large skillet over medium heat 3 to 4 minutes or until the scallops are opaque. Drain and set aside.
• 2. Cook the macaroni according to the package instructions. Drain. Rinse with cold water, and drain well.
• 3. Combine the reserved scallops, macaroni, oranges, garbanzo beans, snow peas, and green onions in a large bowl.
• 4. Combine the oil and the next 5 ingredients in a glass jar. Shake well until combined. Pour the dressing over the macaroni mixture. Toss gently.
• 5. Cover and chill. Serve on lettuce leaves. Sprinkle with the sunflower kernels.

BASIL & SCALLOP PASTA SALAD

Steps:

• Cook noodles according to package directions.
• Drain, rinse with cold water and let drain.
• Pour 1/4 inch water in a 12 inch frying pan.
• Bring water to a boil; add broccoli flowerets, cover, and cook until tender crisp, about 2 minutes.
• Drain& immerse in ice water to cool; drain and set aside.
• Add another 1/4 inch of water to pan, bring to a boil, then add scallops; cover and cook until opaque.
• Drain& add to the broccoli.
• Stir together the lemon juice, vinegar, olive oil, salad oil, mustard, sugar, garlic, and basil.
• Gently mix the noodles, broccoli, scallops, and dressing.
• Season to taste with salt and pepper.

PASTA SEAFOOD SALAD

Steps:

• Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
• Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
• Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
• Add the peas (no need to cook them), red pepper, and onion, and toss.
• Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
• Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
• Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.

SCALLOPS WITH LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

SAUTEED SCALLOPS & SHRIMP PASTA

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

SPECIAL SCALLOP SALAD

Steps:

• Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

SCALLOPS AND PASTA SALAD

Steps:

• For Dressing:
• In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth.
• Cover and chill at least 3 hours or up to 24 hours.
• Cook macaroni according to package directions; drain.
• Rinse with cold water; drain again.
• Meanwhile, thaw scallops, if frozen.
• Cut any large scallops in half.
• Bring water to boiling; add scallops.
• Return to boiling.
• Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque.
• Drain.
• Rinse under cold running water.
• For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper.
• Stir dressing; pour over salad.
• Toss to coat.
• Makes five 2-cup servings.