Blackened Scallops Over Angel Hair Pasta Recipes

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SCALLOPS WITH ANGEL HAIR



Scallops with Angel Hair image

Scallops taste extravagant, but they're actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. -Nancy and John Mueller, Menomonee Falls, WI

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

8 ounces uncooked angel hair pasta
3/4 pound bay scallops
2 teaspoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1/4 cup dry white wine or additional vegetable broth
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup minced fresh parsley
Shredded Parmesan cheese and thinly sliced green onions, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through., Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.

Nutrition Facts : Calories 340 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  • Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

ANGEL HAIR PASTA WITH TOMATO-SCALLOP SAUCE



Angel Hair Pasta With Tomato-Scallop Sauce image

submitted by Lori and posted on CatholicMom.com in the Lent Recipes - meatless family meals section.

Provided by Norb5960

Categories     < 60 Mins

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 9

12 -16 ounces frozen seafood, shrimp & scallops
2 tablespoons olive oil
1 medium onion, chopped
1 small bell pepper, chopped
1 garlic clove, minced
2 (16 ounce) cans diced tomatoes
1 teaspoon oregano
1 dash salt & pepper, to taste
1 lb angel hair pasta, cooked & drained

Steps:

  • In skillet, combine olive oil, onion, bell pepper & garlic.
  • Sauté over medium heat until veggies are tender.
  • Add tomatoes, oregano, salt & pepper.
  • Bring to a boil for 1 minute.
  • Reduce heat & simmer for 10 minutes.
  • Add Seafood & simmer another 3 minutes.
  • Serve warm sauce over pasta.
  • Top with parmesan cheese, if desired.

SAUTEED SCALLOPS WITH ANGEL HAIR PASTA



Sauteed Scallops with Angel Hair Pasta image

This is a very quick and simple Scallop dish that can be prepared within 20 minutes. Don't be fooled, the flavors will have them thinking you have been slaving for hours.

Provided by Just Cher

Categories     Low Cholesterol

Time 13m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs fresh sea scallops, cut into quarters
2 tablespoons butter
1/2 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh chives (chopped)
1/4 teaspoon garlic salt
2 cloves garlic (minced)
1/8 teaspoon white pepper
1 lb angel hair pasta (cooked according to package directions)
1 tablespoon fresh parsley (chopped)

Steps:

  • Rinse scallops in cold water, drain.
  • Add butter to large skillet and melt over low heat.
  • Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.
  • Remove scallops using a slotted spoon and set aside.
  • Add wine, lemon juice and chives to skillet.
  • Cook over medium heat 2 minutes, stirring occasionally.
  • Add garlic salt, garlic& pepper.
  • Remove from heat.
  • To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.

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