Pan Seared Scallops With Whole Wheat Spaghetti Recipes

PAN SEARED SCALLOPS WITH PASTA

Steps:

• Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
• Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
• Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
• Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
• Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
• Serve immediately with fresh parsley.

SCALLOP WHOLE-WHEAT PASTA

Steps:

• Prepare the pasta al dente (cook in boiling water for 9 minutes). Sprinkle and toss with a little olive oil and set aside in a pasta dish.
• Dry each scallop thoroughly and season with salt and pepper.
• Warm the olive oil in a frying pan on a high heat.
• Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches.
• After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan.
• Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
• Add the white wine and stir to form a sauce then season with salt and pepper.
• Coat the pasta with the sauce and add scallops.
• Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.