CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE
Steps:
- Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper. Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat by one half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute. Serve with freshly grated parmesan cheese.
Nutrition Facts :
PAN-SEARED SCALLOPS ON LINGUINE WITH TOMATO-CREAM SAUCE
A touch of cream gives this slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with yummy-crust hot bread so you can sop up every drop of sauce. Found this in Cooking Light, January of 2003 but have not tried it yet.
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 535, Fat 13.7, SaturatedFat 7.5, Cholesterol 91.9, Sodium 767.6, Carbohydrate 44.6, Fiber 2.8, Sugar 3.7, Protein 35.8
SCALLOPS WITH FRESH TOMATO SAUCE
Make and share this Scallops With Fresh Tomato Sauce recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the sauce: Add all ingredients to a bowl.
- Let it sit at room temperature for 1 hour, then start the scallops.
- Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
- Heat olive oil in a pan.
- Add scallops and sauté 2-3 minutes.
- Turn over and cook 3 minutes more until browned.
- To serve, place 2 romaine leaves on a plate.
- Top lettuce with 4-5 tablespoons of sauce.
- Add 3 scallops to each plate and garnish with a lemon wedge and parsley.
Nutrition Facts : Calories 280.9, Fat 21.2, SaturatedFat 2.9, Cholesterol 14.8, Sodium 211.8, Carbohydrate 16.2, Fiber 4.2, Sugar 3.4, Protein 10.3
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
More about "scallops and pasta with fresh tomato cream sauce food"
PAN-SEARED SCALLOPS ON LINGUINE WITH TOMATO-CREAM SAUCE
From myrecipes.com
5/5 (42)Calories 426 per servingServings 2
- Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). 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, 2 tablespoons cilantro, 1/4 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
PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL
From eatingwell.com
BAKED SCALLOPS WITH TOMATO SAUCE | ITALIAN FOOD FOREVER
From italianfoodforever.com
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE …
From forkinthekitchen.com
CREAMY GARLIC SCALLOPS WITH PASTA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
SEARED SCALLOPS WITH TOMATO CREAM SAUCE - THE ALMOND …
From thealmondeater.com
10 BEST SEA SCALLOP WITH PASTA RECIPES - YUMMLY
From yummly.com
SCALLOPS WITH GARLIC IN A TOMATO CREAM SAUCE
From everybodylovesitalian.com
KAY NUTRITION
From kaynutrition.com
SCALLOPS AND PASTA IN A CREAMY VODKA SAUCE - GREATIST
From greatist.com
SCALLOPS IN CREAM SAUCE WITH PASTA - COOKEATSHARE
From cookeatshare.com
SEARED SCALLOPS WITH TOMATO CREAM SAUCE - FRAMED COOKS
From framedcooks.com
CREAMY SCALLOP PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
RECIPES FOR SCALLOPS IN TOMATO SAUCE - COOKTIME24.COM
From cooktime24.com
PAN SEARED SCALLOPS WITH LINGUINE AND TOMATO CREAM SAUCE FOR # ...
From bobbiskozykitchen.com
THE BEST BAY SCALLOPS RECIPE - PARMESAN BAY SCALLOPS PASTA
From blackberrybabe.com
EASY PASTA WITH TOMATO MASCAPONE SAUCE AND SCALLOPS
From littleferrarokitchen.com
EASY SHRIMP AND SCALLOP PASTA - LAUGHING SPATULA
From laughingspatula.com
10 BEST SEA SCALLOP WITH PASTA RECIPES - YUMMLY
From yummly.com
SHRIMP AND SCALLOP PASTA WITH FRESH TOMATOES - LISA G COOKS
From lisagcooks.com
SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE
From completerecipes.com
SEAFOOD PASTA WITH TOMATO CREAM SAUCE - MILLENNIAL KITCHEN
From millennialkitchen.com
~ SEA SCALLOPS & SPAGHETTI W/TOMATO-CREAM SAUCE~
From bitchinfrommelanieskitchen.com
SCALLOP RECIPE WITH CREAM SAUCE - WILL COOK FOR SMILES
From willcookforsmiles.com
SPAGHETTI WITH SCALLOPS, FRESH TOMATOES, AND BASIL - COOKSTR.COM
From cookstr.com
SCALLOPS I CREAM SAUCE - RECIPES - PAGE 2 - COOKS.COM
From cooks.com
SEARED SCALLOPS WITH PASTA AND CHERRY TOMATO SAUCE
From bellylaughliving.com
HOW TO MAKE SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE
From mobirecipe.com
CREAMY SEARED SCALLOP PASTA - THE DIZZY COOK
From thedizzycook.com
SEARED SCALLOPS WITH FRESH TOMATO-BASIL SAUCE AND ORZO RECIPE
From southernliving.com
SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE
From bigoven.com
RECIPES > PASTA > HOW TO MAKE SCALLOPS AND TOMATO PASTA
From mobirecipe.com
SEARED SCALLOPS WITH SUN-DRIED TOMATO CREAM SAUCE
From eatingwell.com
ASTRAY RECIPES: SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE
From astray.com
SEARED SCALLOPS WITH TOMATO SAUCE AND PARMESAN CREAM OF WHEAT
From ricardocuisine.com
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
SHRIMP AND SCALLOPS IN PROSCIUTTO TOMATO CREAM SAUCE
From caitlinhoustonblog.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