New Year Spinach Fettuccine With Scallops Recipes

NEW YEAR SPINACH FETTUCCINE WITH SCALLOPS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
• In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
• In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
• Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
• Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
• Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
• Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
• Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
• Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE

Steps:

• Sauté mushroom in butter about 1 minute.
• Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
• Add cream sauce; bring to simmer and cook 1 minute.
• Arrange well-drained noodles on serving plate and top with creamed scallops.
• Garnish with cheese and parsley.
• Cream Sauce:
• Sauté shallots and garlic in butter until transparent.
• Deglaze pan with vermouth.
• Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
• Add lemon juice and season to taste with salt and pepper.
• Serve over fettuccini.