Bay Scallops With Artichokes And Tomatoes Recipes

SCALLOPS WITH ARTICHOKES AND TOMATOES

Steps:

• Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

BAY SCALLOPS WITH ARTICHOKES AND TOMATOES

Steps:

• Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach.
• Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
• Sprinkle with lemon juice.
• Great served on a bed of angel hair pasta!

LUTECE'S BAY SCALLOPS WITH TOMATO AND CHIVES

Steps:

• Preheat the oven to 400 degrees.
• Puree the tomatoes in a food mill, blender or food processor. Combine in a small nonreactive saucepan with the shallot, garlic and cream. Bring to a boil, turn the heat to low and cook for 2 minutes. Stir in the parsley, and keep warm.
• Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
• Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly. Add the chives. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water. Taste the sauce, and add a little lemon juice if it is bland. Serve the scallops with a bit of the sauce.

SCALLOPS WITH ARTICHOKES AND TOMATOES

Steps:

• Cook scallops, green onions, salt, pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, or until scallops are white. Stir in artichoke hearts, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted. Sprinkle with lemon juice.1 Serving: Calories 180 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 35mg Sodium 510mg Carbohydrate 15g (Dietary Fiber 3g) Protein 29g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BAY SCALLOP PASTA WITH TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
• Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
• Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

BASIL-SCALLOP LINGUINE WITH ARTICHOKES

Steps:

• Start boiling a large pot of boiling water for pasta.
• In a medium saucepan over medium heat, heat olive oil (1-2 minutes). Add garlic and shallots and cook, stirring constantly with a wooden spoon, until they are tender but not browned, about 2-3 minutes. Remove from heat.
• Add basil, parsley, salt and red pepper flakes, black pepper, tomatoes (with juice), wine, and tomato paste to saucepan. Return to heat and bring to a boil, stirring to brreak up large pieces of tomatoes.
• Cover, reduce heat, and simmer for 20 minutes. (The sauce may be made a day ahead and refrigerated, the flavors will continue to meld together and make you look like a gourmet cook. Just reheat when ready to serve.).
• Cook linguine with 2 teaspoons of salt and vegetable oil in a large pot of boiling water, according to package directions (for medium linguine, usually 9-10 minutes after water returns to full boil).
• While pasta cooks, place scallops in a colander and rinse in cold water. Drain thoroughly and cut each in half crosswise.
• Add scallops and artichokes to sauce and cook 5 minutes or until scallops are tender and artichokes are hot. Set aside until serving.
• Place pine nuts in a small skillet over moderately high heat and toast in the pan -- DO NOT ADD OIL. Set aside until serving.
• Drain pasta and place on a large serving platter or plates. (I recommend using individual pasta bowls, it will feel more "Italian.").
• Spoon scallop-artichoke-tomato mixture on top of pasta and toss gently (although I generally never toss, I prefer a prretty presentation and I like to keep the tastes of sauce and pasta distinct).
• Sprinkle with pine nuts and more parsley. Serve immediately.
• To look like a gourmet, serve with a very light Italian white wine, like Gavi or Pino Grigio.