Linguini With Broccoli And Bay Scallops Recipes

SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM

Steps:

• In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
• Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
• In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

SCALLOPS WITH LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

PENNETTE WITH SEA SCALLOPS AND BROCCOLI FLORETS

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with water and ice. Cut the florets of broccoli from the stems. Add enough salt to the boiling water so that it tastes salty. Boil the broccoli stems for 3 minutes, then add the florets and cook for 3 to 4 minutes more. Using a slotted spoon, transfer the broccoli to the ice bath. Strain when cool. Divide the large florets into bite-size pieces and slice the stems into thin rounds. Keep the boiling water over low heat for use later.
• Rinse the scallops, removing the tough muscle if necessary. Pat scallops dry with a kitchen towel and slice them crosswise into thin rounds.
• When ready to serve, bring the water back to a boil. Add the pennette and cook, stirring occasionally, until al dente, about 8 minutes.
• In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring until very soft; do not let brown. Add the scallops, thyme, red pepper and paprika. Season with salt. Cook just until the scallops turn opaque, 2 to 3 minutes. Add the broccoli and cook until heated through, 1 to 2 minutes more.Remove from heat.
• Drain the pasta and add it to the broccoli scallop mixture. Set the skillet back over medium-high heat and toss until combined. Stir in the Parmesan and serve immediately.

LINGUINE WITH SCALLOPS

Steps:

• If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
• Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
• Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
• Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
• Cut the mushrooms into thin slices. There should be about 3 cups.
• Heat the water to make it ready for the linguine when it is added.
• Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
• Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
• Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
• Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.

LINGUINI WITH ARTICHOKES AND BROCCOLI RABE

Steps:

• Cook broccoli rabe in medium saucepan of boiling water until tender and wilted, about 3 mins.
• Drain.
• heat oil in heavy large skillet over medium heat.
• Add garlic and saute 1 min.
• Stir in artichoke hearts and tomatoes, bring to boil.
• Reduce heat, cover and simmer until sauce is slightly thickened, about 15 mins.
• Add broccoli rabe.
• Season to taste with salt and pepper.
• Cook linguine in large pot of boiling salted water until al dente.
• Drain.
• Return pasta to pot, add sauce and toss to coat.
• Sere, passing parmesan cheese separately.