SCALLOPS ITALIAN RECIPE - FOOD.COM
Make and share this Scallops Italian recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in skillet.
- Dredge scallops lightly in flour.
- Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper.
- When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion.
- Blend well.
- Remove to oven proof casserole, sprinkle with bread crumbs and parmesan.
- Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles.
Nutrition Facts : Calories 502.6, FatContent 36.2, SaturatedFatContent 22, CholesterolContent 147.7, SodiumContent 447.3, CarbohydrateContent 14.2, FiberContent 1.6, SugarContent 3.4, ProteinContent 31.3
ITALIAN SCALLOP RECIPE RECIPES ALL YOU NEED IS FOOD
Get ready to impress your dinner companions with this homemade version of an Italian restaurant favorite. Shrimp and scallops are sautéed until tender, then tossed with al dente spaghetti. Of course, it wouldn’t be a scampi without plenty of cheese and butter—here, you’ll use garlic herb butter as the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. Add a sprinkle of chili flakes for heat, then all that’s left to do is pour the vino. Buon appetito!
Total Time 30 minutes
Yield 2
Number Of Ingredients 14
Steps:
- • Bring a large pot of salted water to a boil. Wash and dry produce. • Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley. • Rinse shrimp and pat dry with paper towels. Pat scallops dry with paper towels. Place shrimp and scallops in a medium bowl; toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick, or leave it out if you’re feeling spice-averse!). Season with salt and pepper.
- • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.
- • Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture; spread out in an even layer and cook, stirring once, until opaque and cooked through, 2-3 minutes. • Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted and coated. • Turn off heat; transfer to a second medium bowl (along with any cooking liquid).
- • Once spaghetti is done, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in stock concentrates and ¼ cup pasta cooking water (1/3 cup for 4). Simmer until sauce has slightly reduced, 1-2 minutes.
- • Stir drained spaghetti, shrimp and scallops (and any cooking liquid), garlic herb butter, half the parsley, and half the Parmesan into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce. TIP: If cheese clumps, continue stirring and adding more pasta cooking water until smooth! • Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.
- • Divide pasta between bowls. Top with remaining parsley, remaining Parmesan, and chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.
Nutrition Facts : Calories 930 kcal, CarbohydrateContent 85 g, CholesterolContent 335 mg, FatContent 41 g, FiberContent 6 g, ProteinContent 51 g, SaturatedFatContent 22 g, SodiumContent 1730 mg, SugarContent 6 g
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ITALIAN OVEN BAKED SCALLOPS - COOK IN VENICE
Capesante alla Selvadega
Fish starter from Venice: Capesante a la Selvadega, scallops baked with breadcrumbs.
Among the best known and appreciated shellfish in Italian and international cuisine are the scallops, also known as coquilles St-Jacques.
This shell is present predominantly in the Mediterranean Sea, starting from the Spanish coast from where it seems to have started to spread. The name is said to derive from the fact that the shell was used in medieval times to pour holy water on the head of the baptized, as well as being gathered by the pilgrims who used to stay near the shrine of St. James, on the road of the Camino de Santiago de Compostela.
Baked scallops are a very original, tasty and easy to prepare starter, great for dinners and special occasions. And remember, like all our recipes, you can learn to prepare this amazing dish in our cooking school here in the city of Venice.
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