Scallops Vegetables With Pasta Food

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SEARED SCALLOPS WITH VEGETABLES AND PASTA



Seared Scallops with Vegetables and Pasta image

Packed with colorful summer vegetables serve seared scallops over pasta. After a little vegetable prep work, it goes together easily. Toss in thinly sliced basil leaves at the end for wonderful flavor and even more color. You'll need a good nonstick pan to sear the scallops. To save a few minutes, you can use organic frozen sweet corn instead of cooking an ear of fresh corn. Alternatively, serve with steamed brown rice.

Provided by Sally Cameron

Categories     Main Course

Number Of Ingredients 12

1 cup cooked corn kernels (2 ears or use frozen thawed)
1 tablespoon olive oil
1 large shallot (thinly sliced crosswise into rings)
3 large garlic cloves (chopped fine)
1 dry pint small sweet tomatoes (halved)
2 medium zucchini (about a pound)
2 teaspoons olive oil (to sear scallops)
1 pound large sea scallops
2/3 cup dry white wine (or broth)
Salt and pepper (to taste)
2 handfuls fresh basil leaves (torn up)
8 ounces pasta of choice (angel hair, linguine, or spaghetti)

Steps:

  • If using fresh corn, bring a pot of water (large enough to hold the ear of corn) to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside.
  • For zucchini, trim off the ends, then cut lengthwise into quarters. Holding your knife parallel to the cutting board, cut out the seedy center. Cut each quarter into slices about a ½" (1 cm) wide. Set aside.
  • Bring a medium pot of water to a boil for the pasta and cook according to package directions. While the water is coming to a boil, cook the vegetables. In a large sauté or fry pan over medium heat, add the olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, tomatoes and zucchini. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.
  • To prepare scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with a 2 teaspoons of olive oil. When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size, they will take between 5-7 minutes.
  • Place hot pasta in wide shallow bowls and top with vegetables, basil, and scallops. Serve immediately.

Nutrition Facts : ServingSize 4, Calories 412 kcal, Carbohydrate 58 g, Protein 21 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 27 mg, Fiber 3 g, Sugar 5 g

PASTA WITH SCALLOPS & VEGETABLES



Pasta with Scallops & Vegetables image

Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other. 127

Categories     Vegetables     Pasta     Italian     Seafood     Main Dish     Mushrooms     Broccoli     Scallops

Time 45m

Yield 4

Number Of Ingredients 28

pasta
broccoli florets
olive oil
garlic cloves
sweet red bell peppers
mushrooms
sea scallops
white wine
chicken broth
nutmeg
white pepper
salt
cornstarch
lemon juice
pasta
broccoli florets
olive oil
garlic cloves
sweet red bell peppers
mushrooms
sea scallops
white wine
chicken broth
nutmeg
white pepper
salt
cornstarch
lemon juice

Steps:

  • Bring 2 quarts of salted water to a boil. Add fettuccine and bring to a boil. Add broccoli florets and cook 3 to 5 minutes, until tender. (If using dried pasta, cook pasta 5 minutes, then add broccoli and cook 4 to 5 minutes more.) Drain and toss. Heat oil in large, nonstick skillet over medium heat. Sauté garlic one minute, until fragrant. Add peppers and mushrooms. Cook, stirring constantly for 3 to 4 minutes, or until peppers begin to soften. Stir in scallops with any accumulated juice. Cook just until scallops begin to go opaque. Stir in white wine and broth. Add nutmeg, white pepper, and salt. Bring liquid to a simmer and cook 2 to 4 minutes more depending on size of scallops. In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mixture. Cook just until sauce thickens slightly. Turn warm pasta into serving bowl. Add scallop mixture and toss to coat pasta. If dersired sprinkle with Parmesan cheese. Serve warm.

Nutrition Facts :

PASTA WITH SCALLOPS



Pasta With Scallops image

Make and share this Pasta With Scallops recipe from Food.com.

Provided by MizzNezz

Categories     < 30 Mins

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped garlic
16 sea scallops
1 1/2 cups chopped tomatoes
1 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon italian seasoning
cooked pasta (of your choice, I like angel hair)

Steps:

  • Heat oil in large skillet.
  • Add shallots and garlic, saute 1 minute.
  • Add scallops, saute for 2 minutes each side.
  • Remove and keep warm.
  • To skillet, add chopped tomato, tomato sauce,and seasonings.
  • Bring to a boil, boil for 1 minute.
  • Add scallops and heat thru.
  • Serve over pasta.

Nutrition Facts : Calories 151.6, Fat 4.1, SaturatedFat 0.5, Cholesterol 26.4, Sodium 950.7, Carbohydrate 14.3, Fiber 2.5, Sugar 5.9, Protein 15.7

SCALLOPS & VEGETABLES WITH PASTA



Scallops & Vegetables with Pasta image

The home crowd will get a thrill when they see that this pasta dish is tossed with their favorite vegetables and tender, juicy scallops.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 pkg. (9 oz.) refrigerated angel hair pasta, uncooked
1 lb. sea scallops
1 cup prepared GOOD SEASONS Italian Dressing Mix, divided
1 can (14 oz.) artichoke hearts, drained, cut in half
2 cups sliced fresh mushrooms
1 small red onion, thinly sliced
1 clove garlic, minced
1/4 cup KRAFT Shredded Parmesan Cheese
1 Tbsp. finely chopped fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir scallops in 1/2 cup dressing in large skillet on medium-high heat 2 min. Add artichokes, mushrooms, onions and garlic; cook and stir until scallops are opaque.
  • Drain pasta. Add to scallop mixture with cheese, basil and remaining dressing; mix lightly.

Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

SCALLOPS WITH VEGETABLES



Scallops With Vegetables image

Make and share this Scallops With Vegetables recipe from Food.com.

Provided by breezermom

Categories     One Dish Meal

Time 37m

Yield 5 serving(s)

Number Of Ingredients 16

1/2 cup water
1/2 cup chablis or 1/2 cup other dry white wine
1/2 teaspoon salt
1 1/2 lbs bay scallops (the smaller size, not sea scallops)
1/2 lb fresh mushrooms, sliced
2/3 cup green onion, sliced
2/3 cup celery, sliced
3 tablespoons butter, melted
6 ounces snow pea pods, fresh (if frozen, thawed)
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon whole black peppercorn, cracked
2 teaspoons lemon juice
1/4 teaspoon hot sauce
1 tablespoon diced pimento
hot cooked rice

Steps:

  • Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
  • Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
  • Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
  • Add the snow peas, and saute an additional 1 to 2 minutes.
  • Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
  • Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
  • Serve immediately over rice.

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