SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
- Remove after 10 minutes and place on a rack to dry.
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
- When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
- Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
- Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
- Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
- Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
- Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
EASY GOURMET SCALLOPS AND SHRIMPS
Treat your guests to exotic sweet scallops and succulent shrimp in this upscale yet easy stir-fry. Cooking time can be different so cook between 7 and 15 minutes.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- If using frozen shrimp, do not thaw.
- Place in a sieve and rinse under cold running water until ice crystals melt.
- Pat dry with paper towels.
- Remove tiny tough muscle from sides of scallops, if necessary.
- Pat scallops dry with paper towels, then place on new paper towels to absorb any excess moisture while preparing remaining ingredients.
- In a small bowl, stir sherry with water, teriyaki, sugar, garlic, ginger and chili flakes, if using.
- Core and seed peppers, then slice into 1/2-inch wide bite-size strips.
- Thinly slice green onions and set aside.
- Place scallops in a bowl.
- Then lightly sprinkle with cornstarch.
- Stir until evenly coated.
- Heat oil in a large, wide frying pan, preferably non-stick, set over high heat.
- Add coated scallops to hot pan, shaking off excess cornstarch.
- Cook until golden, from 1 to 2 minutes per side.
- Add shrimp to pan.
- If using uncooked shrimp, stir-fry 2 minutes.
- If using cooked shrimp, stir-fry 30 seconds whether fresh or frozen.
- Immediately add pepper strips.
- Then stir in sherry mixture.
- Stir frequently until shrimp are hot and bright coral and peppers are tender-crisp, from 4 to 6 more minutes.
- Remove from heat and sprinkle with green onions.
- Wonderful served over steamed rice or noodles and drizzled with pan sauce.
Nutrition Facts : Calories 291.5, Fat 3, SaturatedFat 0.6, Cholesterol 239.6, Sodium 1042.9, Carbohydrate 16.1, Fiber 1.6, Sugar 5.9, Protein 35.5
VENETIAN SHRIMP AND SCALLOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
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.
EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE
I finally managed to get Aunt Barb to divulge her recipe! Serve with rice or a nice crusty bread to dip in the tasty sauce. PLEASE NOTE: When adding chicken base, it must be low salt or salt free (depending on your own tastes)...or recipe will be very salty.
Provided by Lambkyns
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium/high heat.
- Add garlic and onions.
- Stir constantly for 1 minute.
- Add shrimp and scallops.
- Continue stirring for 2 minutes.
- Add wine, basil, red pepper, chicken base.
- Allow to simmer 2 minutes.
- when cooked the shrimp will turn pink and the scallops will be opaque.
- Add butter, lemon juice, salt and pepper.
- Sprinkle with parsley and grated cheese.
- Toss with rice.
- (Any extra juices/sauce may be used for dipping bread).
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