SCALLOP PASTA SALAD
If you're a scallop-lover, you'll really enjoy this chilled pasta salad seasoned with lemon juice, olive oil and red wine vinegar. "You can serve it hot, too," notes Bernadette Johnson of Woodstock, Georgia.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours. , Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, salt and pepper.
Nutrition Facts :
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
SCALLOPS AND PASTA SALAD
The fat content in this scallops, spinach, and pea pasta salad is minimal because the white wine vinegar and orange dressing is made without any oil. Cook time is chill time.
Provided by Annacia
Categories Spring
Time 3h30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- For Dressing:
- In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth.
- Cover and chill at least 3 hours or up to 24 hours.
- Cook macaroni according to package directions; drain.
- Rinse with cold water; drain again.
- Meanwhile, thaw scallops, if frozen.
- Cut any large scallops in half.
- Bring water to boiling; add scallops.
- Return to boiling.
- Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque.
- Drain.
- Rinse under cold running water.
- For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper.
- Stir dressing; pour over salad.
- Toss to coat.
- Makes five 2-cup servings.
PASTA SALAD WITH SCALLOPS
In the hot summer months here in Florida, I am always looking for something cold to serve! This recipe fits the bill, but is still filling.
Provided by Lynette !
Categories Pasta Salads
Time 30m
Number Of Ingredients 15
Steps:
- 1. Sautte scallops in butter in a large skillet over medium heat 3 to 4 minutes or until the scallops are opaque. Drain and set aside.
- 2. Cook the macaroni according to the package instructions. Drain. Rinse with cold water, and drain well.
- 3. Combine the reserved scallops, macaroni, oranges, garbanzo beans, snow peas, and green onions in a large bowl.
- 4. Combine the oil and the next 5 ingredients in a glass jar. Shake well until combined. Pour the dressing over the macaroni mixture. Toss gently.
- 5. Cover and chill. Serve on lettuce leaves. Sprinkle with the sunflower kernels.
PASTA SEAFOOD SALAD
This recipe is adapted from a Silver Palate cookbook; the main difference is that I took out the squid rings! I've been making it for 20 years. It's a delicious spring or summer dinner, and is a pretty company dish. Serve with a lettuce & tomato salad, and a loaf of crusty bread - sublime! It's easy to make, and is quick unless you have to shell the shrimp. You can use any type of pasta, but the small shells are best because when the salad gets mixed together, the peas nestle into the shells and look very cute!
Provided by appleydapply
Categories Summer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
- Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
- Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
- Add the peas (no need to cook them), red pepper, and onion, and toss.
- Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
- Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
- Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.
Nutrition Facts : Calories 504.1, Fat 23, SaturatedFat 3.2, Cholesterol 140, Sodium 653.3, Carbohydrate 38.7, Fiber 3.7, Sugar 3.3, Protein 34.9
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SCALLOPS AND PASTA SALAD - BHG.COM
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3.5/5 (2)Total Time 3 hrs 30 minsServings 5Calories 227 per serving
- For dressing, in a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth. Cover and chill at least 3 hours or up to 24 hours.
- Meanwhile, thaw scallops, if frozen. Cut any large scallops in half. Bring water to boiling; add scallops. Return to boiling. Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque. Drain. Rinse under cold running water.
- For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper. Stir dressing; pour over salad. Toss to coat. Makes five 2-cup servings.
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