TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
GARLIC SCALLOPS WITH ANGEL HAIR PASTA
Make and share this Garlic Scallops With Angel Hair Pasta recipe from Food.com.
Provided by Katanashrp
Categories Low Cholesterol
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the scallops and pat dry well with a paper towel.
- Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
- Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
- Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
- Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
- Toss through the pasta with the remaining oil, and scallops.
ANGEL HAIR PASTA WITH SEA SCALLOPS
Make and share this Angel Hair Pasta With Sea Scallops recipe from Food.com.
Provided by Phil Franco
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preparation:.
- Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside.
- Cook pasta according to package directions.
- Cook with salted water.
- Drain well. Place in a large bowl and set aside.
- At the same time heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; sauté 1 minute.
- Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly.
- Cook 1 minute or until thickened, stirring constantly. Pour over pasta and toss well. Set aside and keep warm.
- Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops and sauté 4 minutes or until scallops are done. Add to pasta mixture, toss gently.
- Spread the bread crumbs on top of the pasta and serve.
Nutrition Facts : Calories 405, Fat 6.6, SaturatedFat 0.9, Cholesterol 37.4, Sodium 578.8, Carbohydrate 56.7, Fiber 2.7, Sugar 3.2, Protein 27.7
TARRAGON SCALLOPS
This is an quick and easy scallops recipe. Make sure to use "dry" sea scallops (the ones without any water added). Simple and delicious.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If some scallops are a lot larger than others, you may want to cut the larger ones in half.
- Rinse scallops and pat dry with paper towels.
- In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute.
- Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking.
- Sprinkle with paprika and parmesan cheese and serve immediately.
SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE
Provided by Andrea Albin
Categories Sauté Quick & Easy Dinner Scallop White Wine Tarragon Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
TARRAGON LIME BAY SCALLOPS OVER ANGEL-HAIR PASTA
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
- While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.
- Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.
SCALLOP PICCATA ON ANGEL HAIR PASTA
"Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies & Garlic." Found on Eating Well Newsletter, May/07. We made this for Live Strong Day - the sauce is very lemony just like with the veal - and it is just wonderful!
Provided by Manami
Categories Lemon
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put a large pot of water on to boil.
- Sprinkle scallops on both sides with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total.
- Transfer to a plate.
- Cook pasta in the boiling water until not quite tender, about 4 minutes.
- Drain and rinse.
- Whisk wine, clam juice and cornstarch in a small bowl until smooth.
- Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes.
- Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes.
- Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
- Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute.
- Stir in parsley and serve immediately.
Nutrition Facts : Calories 382.9, Fat 6.8, SaturatedFat 2, Cholesterol 32.3, Sodium 753.3, Carbohydrate 55.4, Fiber 0.5, Sugar 1.7, Protein 22.9
ANGEL HAIR PASTA WITH SCALLOPS, TOMATO & BASIL
This came from a store ad a while back for their new sea food department. I cut it out and tried it, and it's definitely a keeper. Great flavor--if you want compliments, make this for dinner.
Provided by KIMMIE KOO
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place a large heavy skillet over medium heat, allow pan to heat up.
- Add oil and heat 1 minute.
- Add garlic and sauté 2 minutes, stirring constantly.
- Add scallops, season with salt, pepper, and seasonings to taste, and cook for 3 minutes or until opaque.
- Add tomatoes and basil and heat until throughly warmed, about 3 minutes, stirring constantly.
- Remove from heat, taste and adjust seasonings per your preference.
- Add pasta to the pan, toss to combine well, and enjoy.
Nutrition Facts : Calories 419.7, Fat 15.1, SaturatedFat 2.2, Cholesterol 27.3, Sodium 450.8, Carbohydrate 48, Fiber 2.2, Sugar 1.6, Protein 22.1
SCALLOPS WITH ANGEL HAIR
Scallops taste extravagant, but they're actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. -Nancy and John Mueller, Menomonee Falls, WI
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through., Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.
Nutrition Facts : Calories 340 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
SEARED SCALLOPS WITH TARRAGON CREAM
Steps:
- Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
- Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.
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- Wash scallops and trim the side muscle off them if need be (most grocery store scallops come with this already removed). Pat the scallops dry with paper towel (do this thoroughly). Sprinkle scallops with salt and pepper.
- Boil a large pot of salted water for the capellini. Keep in mind it only takes a few minutes to cook, so watch it carefully. I'd suggest not cooking the pasta until you're almost ready to serve.
- Meanwhile, heat a skillet on medium-high heat for a few minutes until it's very hot. Add the olive oil and 1 tablespoon of butter. Add the scallops and sear them for 2 minutes on each side. Remove pan from heat and put scallops onto a plate. Place a piece of foil over top of them to keep them warm while you make the sauce.
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