Curried Scallops With Angel Hair Pasta Recipes

SCALLOPS WITH ANGEL HAIR

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.

CREAMY SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Cook pasta as directed on package. Drain; place in large serving bowl.
• Meanwhile, heat oil in large skillet over medium-high heat until hot. Add scallops, tomatoes and garlic; sprinkle with salt and pepper. Cook about 2 minutes or just until surface of scallops turns opaque, stirring occasionally.
• Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. If desired, garnish each serving with sprig of fresh oregano.

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.

CURRIED RICE & NOODLES

Steps:

• In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

SEARED SCALLOPS & SHRIMP OVER ANGEL HAIR PASTA

Steps:

• 1. Put up a large, covered pot of water, about 2 quarts, on high to boil.
• 2. Clean the scallops and shrimp and pat dry. Season both sides with 1/2 tsp of the salt and the seafood seasoning and set aside for a few minutes
• 3. Melt 2 tbsp of butter in a small sauté pan or sauce pan over medium heat. Add the shallots and 1/4 tsp of the salt and cook for 2 to 3 minutes until they start to soften. Add the wine, turn the heat to medium low and simmer until ready.
• 4. In a separate sauté pan, melt 1 tbsp of butter over medium heat and add the mushrooms and a pinch (1/8 tsp) of salt. Cook until they start to soften, about 3 minutes and add the peas. Cook another 3 minutes. Drain the liquid and set aside
• 5. When the water is rapidly boiling, add all but 1/2 tsp of the salt to the boiling water and add the pasta. Cook for 2 minutes. Drain the pasta, pour out all but 1/2 cup of the water from your pasta pan, and return the pasta to the pot over low heat. Add 1 tbsp of butter, the remaining salt, the chopped garlic, the crushed red pepper flakes and 1/4 cup of chopped parsley and combine thoroughly. Stir in the mushrooms, capers and peas and keep warm.
• 6. In a hot sauté pan or cast iron skillet, add the oil. When the oil's shimmering, place the scallops in the pan. Depending on their size, cook for 2 to 2-1/2 minutes until is well seared, but not burnt. Turn the scallops over and then add the shrimp. Cook the shrimp for 1 minute on each side. During the last minute add 1 tablespoon of butter and baste the scallops and shrimp. Everything should be done at the same time. Remove from the heat to a warm plate.
• 7. During the last minute of cooking the scallops and shrimp, add the remaining tbsp of butter to the butter and wine sauce and let it melt.
• 8. Divide the pasta between two bowls, sprinkle on the lemon zest, arrange the scallops and shrimp on top of the pasta, divide the sauce between the 2 bowls, sprinkle on the remaining parsley and serve.

BLACKENED SCALLOPS OVER ANGEL HAIR PASTA

Steps:

• Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
• Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
• Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
• Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.

GARLIC SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Wash the scallops and pat dry well with a paper towel.
• Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
• Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
• Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
• Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
• Toss through the pasta with the remaining oil, and scallops.

SAUTEED SCALLOPS WITH ANGEL HAIR PASTA

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.