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
SCALLOP PASTA SALAD
If you're a scallop-lover, you'll really enjoy this chilled pasta salad seasoned with lemon juice, olive oil and red wine vinegar. "You can serve it hot, too," notes Bernadette Johnson of Woodstock, Georgia.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours. , Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, salt and pepper.
Nutrition Facts :
QUICK SCALLOPS AND SPAGHETTI
I had scallops and little time to make dinner so this is what I came up with and the kids loved it. Maybe they were just hungry.
Provided by Nado2003
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti per package instruction while preparing the scallops.
- (Drain spaghetti and reserve about 1 cup of pasta water).
- While spaghetti is cooking, heat skillet on medium high. Add olive oil and heat about 1 minute.
- Add garlic and black pepper, saute for about 45 seconds, do not brown.
- Add scallops and cook until opaque (about 5 minutes).
- Remove scallops to a bowl with slotted spoon.
- Add onion and cook until softened (add a ladle or about 1/4 to 1/2 cup of pasta water to skillet to make sauce).
- Once onion pieces are clear and soft, squeeze in the juice of one large lemon.
- Salt to taste.
- Drain and put hot spaghetti in a large bowl, immediately pour the skillet of scallops on top of the spaghetti, add chopped parsley and toss to mix.
- Serve immediately, can add lemon, parsley or red pepper to taste.
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
GRILLED AVOCADO AND SCALLOP SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
- Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
- Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
- Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
- To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.
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 ASIAN NOODLE SALAD
Categories Salad Pasta Sauté Mint Basil Peanut Scallop Hot Pepper Lemongrass Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For salad:
- Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
- Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.
- For scallops:
- Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
- Divide salad among 4 plates; top with scallops and serve.
- Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.
PASTA SEAFOOD SALAD
This recipe is adapted from a Silver Palate cookbook; the main difference is that I took out the squid rings! I've been making it for 20 years. It's a delicious spring or summer dinner, and is a pretty company dish. Serve with a lettuce & tomato salad, and a loaf of crusty bread - sublime! It's easy to make, and is quick unless you have to shell the shrimp. You can use any type of pasta, but the small shells are best because when the salad gets mixed together, the peas nestle into the shells and look very cute!
Provided by appleydapply
Categories Summer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
- Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
- Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
- Add the peas (no need to cook them), red pepper, and onion, and toss.
- Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
- Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
- Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.
Nutrition Facts : Calories 504.1, Fat 23, SaturatedFat 3.2, Cholesterol 140, Sodium 653.3, Carbohydrate 38.7, Fiber 3.7, Sugar 3.3, Protein 34.9
PASTA SALAD WITH SCALLOPS
In the hot summer months here in Florida, I am always looking for something cold to serve! This recipe fits the bill, but is still filling.
Provided by Lynette !
Categories Pasta Salads
Time 30m
Number Of Ingredients 15
Steps:
- 1. Sautte scallops in butter in a large skillet over medium heat 3 to 4 minutes or until the scallops are opaque. Drain and set aside.
- 2. Cook the macaroni according to the package instructions. Drain. Rinse with cold water, and drain well.
- 3. Combine the reserved scallops, macaroni, oranges, garbanzo beans, snow peas, and green onions in a large bowl.
- 4. Combine the oil and the next 5 ingredients in a glass jar. Shake well until combined. Pour the dressing over the macaroni mixture. Toss gently.
- 5. Cover and chill. Serve on lettuce leaves. Sprinkle with the sunflower kernels.
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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