CREAMY SCALLOP PASTA
Creamy scallop pasta is a restaurant-quality pasta recipe loaded with succulent scallops in white wine cream sauce. So easy and delicious!!
Provided by Rasa Malaysia
Categories Italian Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Heat up a pot of water and cook the spaghetti until al dente, per the package instructions. Drain the spaghetti when they are cooked.
- Season the scallops with salt and pepper. Heat up a skillet and add 1 tablespoon olive oil. Pan-sear the scallops on high heat until both surface turn brown. Remove the scallops from the skillet. Set aside.
- Add the remaining olive oil into the pan and saute the garlic and crushed red pepper, about 10 seconds. Add the white wine, heavy whipping cream, lemon juice, salt and ground black pepper.
- Transfer the spaghetti and scallops into the skillet, stir to mix well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.
Nutrition Facts : Calories 649 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1751 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
CREAMY BAY SCALLOP SPAGHETTI
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
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
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, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
CREAMY LEMON-DILL PASTA WITH BAY SCALLOPS
This creamy lemon-dill sauce comes together SO quickly with just a simple roux, chicken stock, light cream (or whole milk), and plenty of lemon and dill. While the fond from the scallops helps add loads of extra flavor to this creamy lemon-dill pasta.
Provided by Kylie Perrotti
Categories Dinner
Time 50m
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ¼ cup of the pasta cooking water. Pat the scallops dry and transfer to a bowl. Season with salt and pepper and keep in the fridge until ready to cook.
- While the pasta water is coming to a boil, prepare the ingredients for the creamy lemon-dill sauce.
- First, mince the parsley and fresh dill. Next, zest the lemon into one bowl and then juice the lemon into a second bowl. Finally, add the minced herbs to the bowl of lemon juice and set aside. To the bowl of lemon zest, add the grated Parmigiano-Reggiano with a sprinkle of salt, pepper, and crushed red pepper and toss to combine. Set aside.
- Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet (large enough to later hold the pasta) over medium-high heat until very hot.
- Add the bay scallops in an even layer and cook without moving for 1 minute. Flip and cook another minute or so until almost cooked through. Do not overcook the scallops - they should have just turned pearly white when you remove them from the skillet. Using a slotted spoon, remove the scallops from the skillet and transfer to a bowl.
- If the scallops produce a lot of liquid while cooking, turn the heat up a bit and cook until the liquid turns golden brown and begins to evaporate. Then, move on to preparing the sauce.
- To the skillet add the remaining 2 tablespoons butter over medium heat and cook until frothy and melted. Add the flour and cook until browned (the flour should be completely spread out through the butter), about 1-3 minutes.
- Slowly add the chicken stock one ladle at a time, whisking after each addition until the liquid is completely incorporated and the sauce is smooth. Continue whisking until there are no more clumps of flour. Turn the heat to low and slowly whisk in the light cream until incorporated.
- Taste and season with salt, pepper, and paprika. Add the fresh minced herbs in lemon juice and stir to combine. Simmer, stirring regularly, for 10-15 minutes until the sauce has thickened and reduced a bit.
- Taste the sauce and season to your preferences. Add the ¼ cup reserved pasta cooking water along with all but a couple of pinches of the grated cheese and whisk to incorporate.
- Add the pasta and toss to combine. Cook for just about 1-3 minutes or until the pasta is well coated with the sauce. Add the bay scallops along with the remaining juice from 1 lemon and toss to combine until the scallops have just reheated, about 1-2 minutes more. Remove from heat.
- Divide the lemon-dill pasta with bay scallops between shallow pasta bowls. Sprinkle a bit of the remaining grated cheese on top of each plate. Enjoy!
Nutrition Facts : Calories 660 kcal, Carbohydrate 95 g, Protein 30 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 76 mg, Sodium 515 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
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
FETTUCCINE WITH BAY SCALLOPS IN CREAM SAUCE
A recipe on my list to try soon. Two favorites scallops and pasta. What I like about this recipe is that it doesn't call for wine.
Provided by Barb in WNY
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
- Reduce heat to very low.
- Whisk in butter.
- Season with salt and pepper and cayenne pepper; add chives.
- Set aside and keep warm.
- Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
- Remove scallops from steamer and set aside.
- Meanwhile, cook pasta until al dente. Drain; return to pan.
- Add warm lemon-chive sauce and scallops; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 268.6, Fat 6, SaturatedFat 2.9, Cholesterol 74.2, Sodium 228.8, Carbohydrate 36.6, Fiber 0.2, Sugar 1.2, Protein 16.4
More about "creamy bay scallop spaghetti recipes"
CREAMY GARLIC SCALLOPS WITH PASTA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.2/5 (41)Total Time 20 minsCategory Main CourseCalories 740 per serving
- Arrange the scallops in the frying pan, and leave to fry undisturbed on each side for 3-4 minutes, or until lightly brown on the outside.
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE …
From forkinthekitchen.com
Ratings 28Calories 759 per servingCategory Dinner
- Cook pasta just under al dente according to package directions. Be sure to reserve approximately 1/2 - 1 cup pasta water. While pasta cooks, begin making the sauce and let the scallops come to room temperature.
- Add 3 TBSP butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired. Stir in flour until combined completely and cook for an additional minute, continuing to stir so it doesn't burn. Stir in milk and vegetable stock until combined and bring to a low simmer.
- Pat scallops dry and generously coat with salt and pepper on the tops and bottoms. As the sauce finishes cooking, heat a smaller stainless steel skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.
10 BEST BAY SCALLOPS PASTA RECIPES | YUMMLY
From yummly.com
15 BEST RECIPES THAT START WITH FROZEN BAY SCALLOPS
From allrecipes.com
CREAMY SCALLOP PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
CREAMY MOZZARELLA SCALLOP PASTA - JULIA'S ALBUM
From juliasalbum.com
TOP 48 BAY SCALLOPS PASTA RECIPE RECIPES - DMAX.YOURAMYS.COM
From dmax.youramys.com
TOP 42 CREAMY BAY SCALLOPS PASTA RECIPE RECIPES
From howard.coolfire25.com
FOOD WISHES VIDEO RECIPES: CREAMY BAY SCALLOP SPAGHETTI - BLOGGER
From foodwishes.blogspot.com
CREAMY GARLIC SCALLOPS - CAFE DELITES
From cafedelites.com
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
SCALLOP SPAGHETTI IN WHITE WINE SAUCE - JULIA'S ALBUM
From juliasalbum.com
DREAMY TWO PART MAC AND CHEESE - MORE.CTV.CA
From more.ctv.ca
CREAMY BAY SCALLOP SPAGHETTI - BIGOVEN.COM
From bigoven.com
CREAMY BAY SCALLOP SPAGHETTI - EASY COOK FIND
From easycookfind.com
CREAMY BAY SCALLOP SPAGHETTI RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
PAN SEARED SCALLOP PASTA WITH CREAMY BACON SAUCE
From sprinklesandsprouts.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love