Linguine With Scallops And Lemon Cream Recipes

LINGUINE WITH LEMON CREAM AND SAUTéED SCALLOPS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions. While the pasta is cooking, heat the oil in a medium sauté pan. Season the scallops with salt and paper. When the oil is hot add the scallops.; sear for 3 minutes on each side until golden brown and opaque. Remove scallops from pan and set aside. To the same pan add the garlic, sauté for 2 minutes. Add the wine. Bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered, until the liquid is reduced by half and slightly thickened. Season to taste with salt and pepper. Stir in drained cooked pasta; toss to mix well. Top with scallops, garnish with green onion, if desired, and sprinkle with pepper.

CREAMY BAY SCALLOP SPAGHETTI

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.

LINGUINI WITH SCALLOPS AND HERB CREAM

Steps:

• Prepare linguini as per directions on package.
• Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
• Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
• Add cream and parmesan. Stir until the sauce thickens.
• Toss with pasta.

LINGUINI WITH BACON AND SCALLOPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
• Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.