SPICY SCALLOP FETTUCCINE
This attractive savory stir-fry from Dot Christiansen of Bettendorf, Iowa stars succulent, quick-cooking scallops. "It may seem that timing is everything when you first try this recipe, but you'll soon realize you can pretty much just throw it together," she hints. "It's well worth it!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm., In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.
Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 741mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
SCALLOP FRA DIAVOLO
This decadent scallop fra diavolo is made with an easy, homemade spicy tomato sauce and seared sea scallops. Perfect for date night!
Provided by Sarah Trenalone
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
- Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
- Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
- While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.
- Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
- Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.
Nutrition Facts : Calories 966 kcal, Carbohydrate 115 g, Protein 32 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 1094 mg, Fiber 11 g, Sugar 18 g, ServingSize 1 serving
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
PAN SEARED SCALLOPS WITH PASTA
A light, bright and completely flavor-packed Pan Seared Scallops with Pasta - perfect for summer days when you're craving carbs but want something unique
Provided by Yumna Jawad
Categories Entree
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 g, Calories 467 kcal, Carbohydrate 69 g, Protein 25 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 689 mg, Fiber 2 g, Sugar 3 g
SEA SCALLOPS AND FETTUCCINE
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. -Donna Thompson, Laramie, Wyoming
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.
Nutrition Facts : Calories 421 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
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
SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
- Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
- Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.
Nutrition Facts : Calories 449, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 28 milligrams, Sodium 177 milligrams, Carbohydrate 75 grams, Fiber 15 grams, Protein 29 grams
CREAMY SPICY SEAFOOD PASTA
Scallops with linguine and a spicy and creamy sauce.
Provided by Paula Deen
Categories cold weather entertaining valentine's day
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.
- Meanwhile, cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine. Serve immediately.
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA
A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
- Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
- Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.
SPICY SCALLOP PASTA
I love scallops and came up with a few different recipes by playing around. I always get rave reviews.
Provided by Jules211
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- While pasta is cooking, prepare scallops.
- If they are large cut in half horizontally.
- Pour oil in a large sauce pan and place over medium heat.
- Add garlic cook until golden 1-2 minutes.
- Careful not to burn.
- Add parsley and red pepper flakes.
- Stir once or twice.
- Add scallops with a pinch or 2 of salt.
- Increase the heat to high, and cook for 1 minute (or till the scallops are done).
- Turn off the heat.
- In a large bowl add cooked pasta and toss the scallops.
- Top with bread crumbs.
- Serve immediately.
- Serve with a crusty bread and a nice green salad.
Nutrition Facts : Calories 289.2, Fat 6.2, SaturatedFat 0.9, Cholesterol 25, Sodium 193.2, Carbohydrate 37.9, Fiber 1.9, Sugar 1.3, Protein 19.2
CREAMY MOZZARELLA SCALLOP PASTA
Creamy Mozzarella Scallop Pasta is one of the best scallop recipes you'll ever try! The pasta cream sauce is made with Mozzarella cheese, sun-dried tomatoes, garlic, basil, and red pepper flakes. Finger-licking good, easy-to-make, and your scallops will have the perfect texture!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- If using frozen scallops, make sure the scallops are thawed completely.
- Blot each scallop with paper towels to remove extra water. Set them aside on a plate while you prepare the pasta and the sauce. You will cook scallops last to make sure they are not over-cooked.
- Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.
- Heat 2 tablespoons olive oil (you can use the reserved olive oil from the sun-dried tomatoes jar, or use regular olive oil) in a large skillet on medium-high heat. Add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and minced garlic, and saute on medium heat, stirring, for 2 minutes until the garlic is fragrant. The skillet should be hot.
- Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. Add shredded cheese to the skillet, and stir in while boiling. Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. Add basil, crushed red pepper flakes, paprika. Stir.
- Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).
- Add cooked pasta to the sauce, and reheat gently on medium heat. Taste, and add more salt, if needed. Add a small amount of half and half or reserved cooked pasta water, if the sauce is too thick. Let everything simmer on low heat for a couple of minutes for flavors to combine.
- Season with salt by sprinkling each scallop with a dash of salt.
- Use a large, non-stick skillet (I used stainless steel skillet which works well for me as non-stick). Heat 2 tablespoons olive oil in this non-stick skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
- Add scallops without overcrowding the pan. Sear on one side for about 3-4 minutes until the bottom is nice golden color. Don't move the scallops around the pan in the beginning.
- Turn the scallops to the other side and cook for 2 more minutes. Remove from heat and transfer the scallops to the plate immediately. Don't let the scallops sit in the hot skillet, off heat, because they will start to steam, lose their crust and harden up.
- Add cooked scallops to the pasta and the cream sauce and reheat gently. Serve.
- Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Nutrition Facts : Calories 655 kcal, Carbohydrate 66 g, Protein 33 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 71 mg, Sodium 1014 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL
This Italian-inspired dish is full of flavor. Use whole grain or multigrain fettuccine to make it a healthier option.
Provided by EatingWell Test Kitchen
Categories Healthy Fettuccini Recipes
Time 35m
Number Of Ingredients 10
Steps:
- To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
- Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
- To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
- Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.
Nutrition Facts : Calories 356 calories, Carbohydrate 42.4 g, Cholesterol 46.8 mg, Fat 5.1 g, Fiber 5.4 g, Protein 31.4 g, SaturatedFat 0.5 g, Sodium 439 mg, Sugar 5.2 g
SPICY SCALLOP AND SHRIMP LINGUINE
This spicy scallop and shrimp linguine is pure comfort with a dash or two of heat and plenty of flavor. It's a perfectly comforting seafood dinner recipe!
Provided by Kylie Perrotti
Categories Dinner
Time 40m
Number Of Ingredients 14
Steps:
- Remove the muscle from the scallops and sprinkle with salt. Put them on a plate and transfer to the refrigerator as you prepare the rest of the ingredients.
- Peel and devein the shrimp and pat dry. Season with salt and pepper and transfer to the refrigerator.
- Bring a large pot of salted water to a boil.
- Once all of the ingredients have been chopped and diced, prepare the scallops to be sautéed. Heat 2 teaspoons oil in a wide pot over high heat.
- Pat the scallops dry thoroughly once more. The dryer the better!
- Melt 2 tablespoons butter into the wide pot. Once melted and frothy, add the scallops and don't move until a beautiful crust has formed, about 1 minute 30 seconds. Flip and cook an additional 30 seconds or so. The scallops should be slightly undercooked. Transfer to a plate.
- Pat the shrimp dry once more. Add them to the pot and cook in an even layer for 2-3 minutes until almost cooked through. Transfer to the plate with scallops. Loosely tent with foil as you finish the sauce.
- Right before beginning the sauce, add the linguine to the boiling water. Cook until al dente and reserve ½ cup pasta cooking water before draining the pasta.
- Carefully wipe out the excess butter from the wide pot. Melt the remaining 2 tablespoons butter in the pot over medium heat. Once melted and frothy, add the finely diced shallot and fennel and cook for 4-5 minutes until softened.
- Add the tomatoes and red Fresno pepper (or crushed red pepper) and season everything with salt and pepper. Cook for 3-4 minutes until the tomatoes begin to soften.
- Turn the heat to high for 1 minute. Pour in the white wine and bring to a boil. Reduce heat to medium and boil the sauce for about 5-7 minutes until it reduces. Taste and season with salt and pepper.
- Add the reserved pasta cooking water to the pot. Bring to a boil and cook for 3-4 minutes until reduced. Taste and season again to your preferences. Stir in the minced parsley.
- Add the cooked linguine to the pot and toss to coat. Add the seafood and cook for 1-2 minutes more until the shrimp are opaque and the scallops are warmed through. Turn off the heat.
- Divide the pasta and seafood between shallow bowls. Garnish with more parsley and fennel fronds. Enjoy!
Nutrition Facts : Calories 625 kcal, Carbohydrate 81 g, Protein 39 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 217 mg, Sodium 1009 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
SCALLOPS WITH SPICY TOMATOES AND FETTUCCINE
I haven't tried this yet, but I wanted to make sure I didn't lose the recipe and so posted it here. I'll be waiting for my garden tomatoes for this one!
Provided by Kim127
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse scallops and set aside.
- In a large saute pan heat oil and then add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper.
- Cook on medium-high heat for about 5 minutes and until vigorously boiling.
- Reduce heat to medium-low and cook for 15 minutes.
- Cook pasta according to package directions.
- While the pasta is cooking, add scallops to tomatoes and cook for another 5-7 minutes or until scallops are done.
- Add drained pasta to sauce and toss.
- Sprinkle each serving with the Parmesan cheese.
Nutrition Facts : Calories 630.2, Fat 13.9, SaturatedFat 3.2, Cholesterol 133.6, Sodium 980.1, Carbohydrate 72.4, Fiber 4.5, Sugar 4.6, Protein 44.5
More about "scallops with spicy tomatoes and fettuccine food"
TAGLIOLINI WITH SCALLOPS AND SPICY 5-MINUTE MARINARA ...
From rachaelraymag.com
SAUTEED SCALLOPS AND TOMATOES | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
4/5
SPICY GRILLED SCALLOPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 1 minCategory Starter
SEARED SCALLOPS ON PASTA RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (1)
SCALLOPS WITH AVOCADO AND SPICY TOMATO SAUCE RECIPE - TONI ...
From foodandwine.com
Servings 4
- Heat 1 teaspoon of the olive oil in an 8-inch skillet until shimmering. Add 1 tablespoon of the diced red onion and 1/2 tablespoon of the minced jalapeño and cook over moderately high heat, stirring constantly, until the onion is golden, about 4 minutes. Add the coarsely chopped tomatoes and the hot water and cook, stirring, until the tomatoes are just softened, about 3 minutes. Transfer the mixture to a blender or food processor and puree until smooth. Strain the sauce through a fine sieve set over a bowl, pressing on the solids. Stir in 1/2 teaspoon of the lime juice and season the tomato sauce with salt and pepper.
- In a small bowl, gently toss the diced avocado with the diced tomato, chopped cilantro and the remaining 1 tablespoon of red onion, the remaining 1/2 tablespoon of jalapeño and the remaining 3 teaspoons of lime juice. Season the avocado salsa lightly with salt and pepper.
- Heat the remaining 2 teaspoons of olive oil in a large, heavy skillet until shimmering. Season the scallops with salt and pepper and cook over high heat until the scallops are browned and crisp on the bottom, about 3 minutes. Turn the scallops and cook until just cooked through, about 2 minutes longer.
- Spoon the tomato sauce into the center of 4 dinner plates and mound the avocado salsa in the center. Arrange 3 scallops around the mounds of avocado salsa and serve.
BAKED BUTTERY PARMESAN SCALLOPS AND PASTA (30 MINUTES ...
From zonacooks.com
Reviews 57Calories 367 per servingCategory Seafood
- Wash the scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away.
- Pat the scallops very dry with paper towels and place in a lightly greased 18.6 ounce baking dish. Click for an 18.6 ounce baking dish.
SEA SCALLOPS FLORENTINE FETTUCCINI WITH MUSHROOMS AND TOMATOES
From billyparisi.com
Ratings 2Servings 4Cuisine American, ItalianCategory Dinner, Lunch, Main
- In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops and sear for 4 minutes or until golden brown. Once they are caramelized on the bottom, flip them over and cook for another 3 to 4 minutes. Remove them from the pan once they are cooked and set aside. Scallops should be firm.
- In the same pan add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and toss in the mushrooms are caramelize.
- Once they are brown add in the shallots and garlic and sauté for 2 minutes. At this point add in the tomatoes and sauté for another minute.
PAN-SEARED SCALLOPS ON LINGUINE & 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
SCALLOPS WITH SPICY TOMATO SAUCE - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
Cuisine AmericanTotal Time 20 minsCategory Dinner, Lunch, Main CourseCalories 187 per serving
- Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
- Heat the oil in a heavy skillet over high heat. Add the fresh garlic and the scallops in a single layer and cook for 1-2 minutes per side for smaller scallops and 2 - 3 minutes per side for larger scallops.
- Add the Noubess Sauce, diced tomatoes, and cook for about 2 minutes or until the tomato has released most of its juice. Add the lemon juice and stir. Season the sauce to taste.
SPICY SCALLOPS IN RED SAUCE RECIPE | MYRECIPES
From myrecipes.com
3/5 (5)Calories 452 per servingServings 2
- Combine the first 4 ingredients in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag; seal bag, and shake to coat scallops.
- Heat the olive oil in a large nonstick skillet over medium heat. Add scallops and garlic, and cook for 3 minutes on each side or until the scallops are done. Remove scallops from skillet; set aside, and keep warm.
- Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly with a wire whisk. Remove from heat; stir in 2 tablespoons parsley.
- Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.
SCALLOPS AND PASTA WITH WHITE WINE BUTTER RECIPE ...
From mygourmetconnection.com
4.4/5 (43)Total Time 30 minsCategory SeafoodCalories 760 per serving
- Arrange the scallops on a plate in a single layer and pat dry with paper towels. Brush both sides with a little oil and season with salt and pepper.
- Coat the bottom of a large frying pan with a small amount of oil and heat over medium-high heat. Working in batches, add a few handfuls of spinach and toss continually with a pair of tongs until wilted.
CREAMY PENNE WITH SEARED SCALLOPS - HEALTHYISH FOODS
From healthyishfoods.com
Reviews 1Category Main CourseServings 4Total Time 50 mins
- Boil a pot of water and cook the pasta according to the package. Be sure to cook the noodles al dente because they will continue to cook when you add them to the sauce.
- Once the noodles are ready, drain the water, rinse them with cold water to stop the cooking and drizzle the noodles with olive oil so they do not stick together. Set aside.
- Remove the scallops from the refrigerator and let them come to room temperature. Be sure to peel the heel off of the scallops. It’s a small slightly harder part on the scallop that isn’t as soft in texture or taste. Once all of the heels are removed, pat the scallops dry with a paper towel.
SEARED SCALLOPS WITH TOMATO CREAM SAUCE - FRAMED COOKS
From framedcooks.com
Reviews 6Category DinnerCuisine AmericanTotal Time 35 mins
- While the pasta is cooking, put wine and shallots in a medium skillet and bring to a simmer. Cook for 5 minutes.
- Add cream and butter, stirring until butter melts. Add tomato with a pinch of salt and pepper and stir. Add linguine, toss, turn off the heat and cover the pan to keep warm while you cook the scallops.
- Add the olive oil to a large nonstick skillet and heat over high heat. Pat scallops dry and and to the pan. Cook 2 minutes on each side, without moving them so you get a nice sear.
PASTA > LEMON AND GARLIC PASTA WITH PAN-SEARED SCALLOPS
From healthyeating.nhlbi.nih.gov
calories 376Saturated fat 2 gCholesterol 48 mgTotal fat 9 g
CREAMY RIGATONI WITH SEARED SCALLOPS | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
5/5 (3)Total Time 55 minsCategory DinnerCalories 751 per serving
NASI TOMATO: SCALLOPS WITH SPICY TOMATOES AND FETTUCCINE
From nasitomatoes.blogspot.com
10 BEST PASTA WITH MUSSELS AND SCALLOPS RECIPES | YUMMLY
From yummly.com
SCALLOPS IN TOMATO SAUCE RECIPES
From tfrecipes.com
ANGEL HAIR PASTA WITH SCALLOPS IN SPICY TOMATO SAUCE RECIPE
From foodreference.com
HOW TO MAKE SCALLOPS WITH SPICY TOMATOES AND FETTUCCINE
From mobirecipe.com
SEA SCALLOPS WITH TOMATO FETTUCCINE - RECIPES FOOD AND ...
From pinterest.com
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES - YUM TASTE
From yumtaste.com
SCALLOPS WITH SPICY TOMATOES AND FETTUCCINE
From bigoven.com
FETTUCCINE WITH SCALLOPS, SPICY TOMATO AND PARMESAN RECIPE ...
From salewhale.ca
SCALLOPS AND CLAMS OVER FRESH PASTA WITH A SPICY SHERRY ...
From thelocalcatch.com
SEAFOOD PASTA WITH TOMATOES, CHILES, AND MINT - SAVEUR
From saveur.com
10 BEST BAY SCALLOPS AND SHRIMP PASTA RECIPES | YUMMLY
From yummly.com
SCALLOPS WITH SPICY TOMATOES AND FETTUCCINE RECIPES
From tfrecipes.com
BAY SCALLOPS OVER PASTA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
SCALLOPS WITH SPICY TOMATOES AND FETTUCCINE RECIPE
From recipeland.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