RECIPE FOR BAY SCALLOPS AND PASTA RECIPES

CREAMY BAY SCALLOP SPAGHETTI | ALLRECIPES

Creamy Bay Scallop Spaghetti | Allrecipes image

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

Yield 4 appetizer-size portions

Number Of Ingredients 13

Ingredients

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
? cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

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, CarbohydrateContent 53.1 g, CholesterolContent 166.4 mg, FatContent 33.5 g, FiberContent 2.1 g, ProteinContent 37.8 g, SaturatedFatContent 18.3 g, SodiumContent 572.5 mg, SugarContent 1.8 g

LINGUINE WITH BROCCOLI AND BAY SCALLOPS RECIPE - FOOD.COM

Linguine With Broccoli and Bay Scallops Recipe - Food.com image

An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups broccoli florets, and stems
1/2 lb dried linguine (or 3/4 lb fresh)
3/4 cup butter
2 teaspoons garlic, minced
1 lb bay scallop
1 teaspoon salt (or to taste)
1 teaspoon pepper
2/3 cup parmesan cheese (or more)

Steps:

Peel broccoli stems and cut into 1/4 inch thick slices.
Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
Heat remaining 1/2 cup butter in a large skillet.
Add garlic and saute till softened.
Add scallops, salt and pepper.
Saute 3 minutes or till scallops are opaque.
Add broccoli and heat 1 minute.
Add pasta and heat through.
Add cheese and serve at once.

Nutrition Facts : Calories 711.9, FatContent 41.3, SaturatedFatContent 25, CholesterolContent 143.7, SodiumContent 1287, CarbohydrateContent 50.5, FiberContent 2, SugarContent 1.2, ProteinContent 35.5

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