SCALLOP RECIPES PASTA RECIPES

Name: Pasta With Scallops
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 3 serving(s)
Ingredients: 2 teaspoons vegetable oil; 1/4 cup finely chopped shallot; 1 teaspoon finely chopped garlic; 16 sea scallops; 1 1/2 cups chopped tomatoes; 1 cup tomato sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon red pepper flakes; 1 teaspoon italian seasoning; cooked pasta (of your choice, I like angel hair)

PASTA WITH SCALLOPS RECIPE - FOOD.COM

Pasta With Scallops Recipe - Food.com image

Make and share this Pasta With Scallops recipe from Food.com.

Total Time 20 minutes

Prep Time 12 minutes

Cook Time 8 minutes

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped garlic
16 sea scallops
1 1/2 cups chopped tomatoes
1 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon italian seasoning
cooked pasta (of your choice, I like angel hair)

Steps:

Heat oil in large skillet.
Add shallots and garlic, saute 1 minute.
Add scallops, saute for 2 minutes each side.
Remove and keep warm.
To skillet, add chopped tomato, tomato sauce,and seasonings.
Bring to a boil, boil for 1 minute.
Add scallops and heat thru.
Serve over pasta.

Nutrition Facts : Calories 151.6, FatContent 4.1, SaturatedFatContent 0.5, CholesterolContent 26.4, SodiumContent 950.7, CarbohydrateContent 14.3, FiberContent 2.5, SugarContent 5.9, ProteinContent 15.7

LEMON GARLIC SCALLOP PASTA - WHAT'S GABY COOKING

Lemon Garlic Scallop Pasta - What's Gaby Cooking image

A restaurant style scallop pasta dish that'll make you look like an absolute kitchen stud!

Provided by Gaby

Categories Main Course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 14

Ingredients

3/4 pound linguini
1 pound scallops
Kosher salt and freshly ground black pepper
1 tablespoon olive oil (plus some for drizzling)
3 tablespoons butter (divided)
4 cloves garlic (chopped)
1 large shallot (finely chopped)
1/2 teaspoon crushed red pepper flakes
4 sprigs fresh thyme (leaves removed and chopped)
1 cup white wine (Sauv Blanc)
1 cup seafood stock (chicken stock will work too)
1 cup fresh basil (torn)
1/2 cup chopped chives
1 lemon (zested and juiced)

Steps:

Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil, once shimmering, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown. The last minute, add 2 tablespoons of butter and baste the scallops, then remove from pan and tent loosely with foil to keep warm
Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.

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