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
SCALLOPS WITH ZUCCHINI
Make and share this Scallops With Zucchini recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
- Remove zucchini from pan.
- Add scallops to pan.
- Cook until no longer opaque (about 5 minutes).
- Put with zucchini.
- Add butter to skillet.
- Add garlic, green onions and tomato.
- Bring to a boil.
- boil 1 minute.
- Add zucchini and scallops.
- Heat through.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4
SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.
SCALLOPS WITH LINGUINE
A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
LINGUINE WITH SCALLOPS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 or more servings
Number Of Ingredients 14
Steps:
- If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
- Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
- Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
- Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
- Cut the mushrooms into thin slices. There should be about 3 cups.
- Heat the water to make it ready for the linguine when it is added.
- Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
- Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
- Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
- Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.
SCALLOPS WITH SUN-DRIED TOMATOES
A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS
This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don't like spicy. Shrimp would work in place of the scallops.
Provided by dicentra
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
- In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
- Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
- Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
- In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
- Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
- Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1
SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
- Trim the ends of the zucchini, and cut them into 1/8-inch slices.
- Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
- In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
- Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams
LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES
A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Provided by Star Pooley
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g
More about "scallops with zucchini sun dried tomato linguine food"
LINGUINE WITH SCALLOPS, SUN-DRIED TOMATOES ... - FOOD & …
From foodandwine.com
4/5 Category Seafood PastaServings 4
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters.
- In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.
SCALLOPS WITH ZUCCHINI AND SUN-DRIED TOMATO LINGUINE ...
From buitoni.com
LINGUINE WITH SCALLOPS, SUN-DRIED TOMATOES, AND PINE NUTS ...
From catalinaop.com
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES - VAYA RECIPE
From vaya.in
SPAGHETTI WITH SCALLOPS, SUN-DRIED TOMATOES AND OLIVES ...
From delish.com
SEARED SEA SCALLOPS WITH GARLIC, SUN DRIED TOMATOES AND ...
From giangiskitchen.com
SCALLOPS WITH ZUCCHINI &SUN-DRIED TOMATO LINGUINE
From pinterest.ca
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES - YUM TASTE
From yumtaste.com
LINGUINE WITH SCALLOPS, SUN-DRIED TOMATOES, AND PINE NUTS ...
From delish.com
LINGUINE WITH SCALLOPS, SUN-DRIED TOMATOES, AND PINE NUTS ...
From fooddiez.com
SPAGHETTI WITH SCALLOPS, SUN-DRIED TOMATOES AND OLIVES ...
From foodandwine.com
DATE NIGHT IN: EASY (AND CHEESY!) LINGUINE WITH SCALLOPS ...
From dashofevans.com
SEA SCALLOPS WITH CREAMY GARLIC PARMESAN SAUCE, SUN-DRIED ...
From fast2eat.com
SUN DRIED TOMATO AND SCALLOP RECIPES (22) - SUPERCOOK
From supercook.com
CREAMY MOZZARELLA SCALLOP PASTA - JULIA'S ALBUM
From juliasalbum.com
SCALLOPS WITH ZUCCHINI | SCALLOP RECIPES, RECIPES, TOMATO ...
From pinterest.co.uk
SCALLOPS WITH TOMATOES & BREADCRUMBS - ITALIAN FOOD FOREVER
From italianfoodforever.com
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES - RECIPESRUN
From recipesrun.com
LINGUINE WITH SCALLOPS, SUN DRIED TOMATOES, AND PINE NUTS ...
From crecipe.com
10 BEST SEAFOOD LINGUINE WITH SHRIMP AND SCALLOPS RECIPES ...
From yummly.com
CREAMY TUSCAN SHRIMP AND SCALLOPS - THE BLOND COOK
From theblondcook.com
LINGUINE WITH SCALLOPS AND DRIED TOMATOES
From goodhousekeeping.com
SCALLOP AND SUN DRIED TOMATO RECIPES (22) - FOOD NEWS
From foodnewsnews.com
SCALLOPS & ZUCCHINI IN GARLIC TOMATO SAUCE | SUMPTUOUS ...
From sumptuousspoonfuls.com
LINGUINE WITH SCALLOPS, SUN-DRIED TOMATOES, SPINACH AND ...
From seriousfoodforthesoul.blogspot.com
10 BEST SEAFOOD LINGUINE WITH SHRIMP AND SCALLOPS RECIPES ...
From yummly.com
LINGUINE WITH SCALLOPS, SUN DRIED TOMATOES, AND PINE NUTS ...
From crecipe.com
SCALLOPS WITH SUN-DRIED TOMATOES RECIPE | CDKITCHEN.COM
From cdkitchen.com
LINGUINI WITH SCALLOPS SUN DRIED TOMATOES AND PINE NUTS ...
From recipesforweb.com
LINGUINE & SCALLOPS, SUN-DRIED TOMATOES, & PINE NUTS ...
From myrecipes.com
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
SCALLOPS IN ZUCCHINI NESTS RECIPE - FOOD NEWS
From foodnewsnews.com
SCALLOPS WITH ZUCCHINI &SUN-DRIED TOMATO LINGUINE | …
From pinterest.com
SCALLOPS WITH ZUCCHINI &SUN-DRIED TOMATO LINGUINE | RECIPE ...
From pinterest.ca
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