SCALLOPS AND ASPARAGUS RECIPE RECIPES

Name: Scallops with Linguine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Europe, Italian
Ingredients: 2 ounces uncooked linguine; 1 tablespoon cornstarch; 1 cup chicken broth; 2 tablespoons white wine or additional chicken broth; 1-1/2 teaspoons butter; 1 garlic clove, minced; 3/4 cup sliced fresh mushrooms; 2 green onions, sliced; 1/4 cup grated carrot; 1/2 pound bay scallops; 1-1/2 teaspoons minced fresh parsley; Lemon wedges, optional

SCALLOPS WITH LINGUINE RECIPE: HOW TO MAKE IT

Scallops with Linguine Recipe: How to Make It image

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. —Paula Jones, Brooksville, Florida

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

Steps:

Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Nutrition Facts : Calories 281 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 32g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

VENETIAN SHRIMP AND SCALLOPS RECIPE | RACHAEL RAY | FOOD ...

Venetian Shrimp and Scallops Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

Steps:

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

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