Scallops And Edamame Pasta Recipes

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.

SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
• Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
• Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
• Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.

SCALLOPS AND EDAMAME PASTA

Steps:

• Cut scallops in half or quarters depending on size.
• Beat egg with water in bowl large enough to hold scallops.
• Add scallops and stir to coat.
• Drain off excess egg.
• In a food storage bag mix flour, paprika, pepper and salt.
• Add drained scallops to bag and shake to coat.
• Heat a large frying pan over medium/low heat.
• When hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray.
• Cook scallops for about 5 minutes.
• Remove scallops and put aside.
• Meanwhile put pasta on to boil.
• While pasta is cooking, mix together broth, garlic, vinegar and soy sauce.
• Pour into the same pan that you cooked the scallops inches.
• Bring to a boil and add mushrooms and edamame.
• Cook for 5 minutes.
• Add scallops and cook for 5 to 7 minutes more.
• When pasta is done, drain and add to frying pan with other ingredients.
• Stir to mix in pasta and serve.