Scallops With Lemon Basil Sauce Food

SPAGHETTI WITH LEMON, BASIL AND SCALLOPS

SPAGHETTI WITH LEMON, BASIL AND SCALLOPS image

Make and share this SPAGHETTI WITH LEMON, BASIL AND SCALLOPS recipe from Food.com.

Provided by gailanng

Categories Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
2 teaspoons grated lemon zest
2 lemons, juice of
1 small garlic clove, minced to paste
salt and pepper
2 ounces parmesan cheese, grated (1 cup)
4 tablespoons unsalted butter, softened
1 lb small bay scallop
1 lb spaghetti
1/4 cup shredded fresh basil, no substitute

Steps:

Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy. Set aside.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer (uncovered) and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to the pot. Stir in reserved olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter and basil; toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste.
Garnish with additional sprigs of basil, if desired.

SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND BASIL, MINT AND CILANTRO SALAD

Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad image

Provided by Anita Lo

Categories Tomato Sauté Mint Basil Scallop White Wine Healthy Lemongrass Cilantro Self

Number Of Ingredients 16

Ingredients

2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths
4 cloves garlic, finely chopped
3 red Thai bird chiles, finely chopped (found in grocery stores' Asian section)
2 cups dry white wine
1 can (28 ounce) whole tomatoes, plus juice
Salad:
1/2 cup Thai basil
1/2 cup fresh mint
1/2 cup cilantro sprigs
Juice from 1/2 lime
2 teaspoon canola oil
Scallops:
24 jumbo sea scallops
1 tablespoon canola oil

Steps:

Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.
For Salad:
Toss all ingredients in a bowl; season with salt and pepper.
For Scallops:
Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.

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