LEMON BASIL PASTA WITH SEARED SCALLOPS
The sweet sautéed summer corn and garlic is combined with a creamy lemon basil sauce and crisp seared scallops all overtop a bed of al dente pasta. This scallop pasta dish is light and flavorful while also satisfying those cozy comfort food cravings!
Provided by Casey Colodny
Categories Main Course Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- Heat a large sauté pan to medium and add 2 tbsp olive oil. Add corn kernels, ½ tsp salt, fresh cracked black pepper, and cook until just tender, 3-4 min.⠀
- Add garlic and cook 1-2 minutes until it just starts to brown. ⠀
- Add lemon zest, juice, and cashew cream and cook on medium low for 3-5 minutes, or until thickened to desired consistency. Set aside.⠀
- Prepare your scallops - remove the side muscles, pat dry and season both side with a sprinkle of kosher salt and cracked black pepper. Make sure to pat dry with a paper towel. This will help to ensure the best sear / browning on the scallops.
- To a cast iron skillet add 1 tbsp olive oil and bring to heat over medium.
- Once skillet is hot, add your scallops and cook (undisturbed, do not move), for 3-4 minutes, until bottom has browned and developed a golden crust. Turn over and do the same with the other side.⠀
- While scallops finish cooking, add prepared pasta to warmed lemon cashew cream sauce. Stir in fresh basil. Top with seared scallops and serve.
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes 4 servings, 3 large scallops each
Number Of Ingredients 8
Steps:
- Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
- Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
- While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
- Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Allrecipes Member
Categories Scallop Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
- Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
- Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
- In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
- Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
SEARED SCALLOPS WITH BASIL, ANCHOVY & SWEET CORN PUDDING
The quality of the fresh seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. If you can't get the "just-caught" make sure they are of a coral-color instead of a milky-white. Chef Alice Bloomfield - From Pairing of the Day: July 2008, Published 2007. Wine Chardonnays from California's Carneros region are known for their lemon cream and fruit notes, a nice echo for these scallops. Two good Carneros bottlings are the melon-tinged 2005 St. Clement and the tropical-fruited 2005 Rombauer.
Provided by Manami
Categories Lemon
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- MAKE THE CORN PUDDING:
- Preheat the oven to 400°F.
- Butter four 1-cup ramekins.
- In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes.
- Puree half of the mixture in a blender.
- Return the puree to the saucepan.
- In another medium saucepan, melt the butter.
- Add the flour and cook over moderately high heat, stirring, for 1 minute.
- Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.
- Remove from the heat and whisk in the egg yolks.
- Let cool until warm, about 20 minutes.
- In a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form.
- Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites.
- Spoon the mixture into the ramekins.
- Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.
- Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.
- MEANWHILE, PREPARE THE SCALLOPS:
- In a large skillet, heat 3 tablespoons of the olive oil until smoking.
- Season the scallops with salt, & white pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
- Turn and cook the scallops for 1 minute longer.
- Remove the skillet from the heat and transfer the scallops to a large plate.
- Add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.
- Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.
- Remove from the heat.
- Stir in the basil or Italian seasoning and any accumulated juices from the scallops.
- Season with salt & white pepper.
- Return the scallops to the skillet and keep warm.
- In a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt.
- Arrange the scallops on 4 plates and pour the basil-anchovy sauce on top.
- Mound the pea shoot salad alongside and serve with the corn puddings.
Nutrition Facts : Calories 461.8, Fat 34.6, SaturatedFat 14.3, Cholesterol 195, Sodium 312.8, Carbohydrate 21.5, Fiber 1.9, Sugar 2.5, Protein 19
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