Scallops Florentine Pasta Recipes

SCALLOPS FLORENTINE

Steps:

• In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside., In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese. , Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.

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.

SCALLOPS FLORENTINE PASTA

Steps:

• 1. Cook pasta according to directions to al dente
• 2. Saute scallops in olive oil till cooked through and set aside.
• 3. Saute garlic in olive oil constantly stirring it around so it doesn't burn. Once caramelized, add white wine, chicken broth and fresh basil. Let it cook down to half volume
• 4. While the wine mixture is cooking down, slice the tomatoes in half. Once the wine mix is cooked down in half, add tomatoes, spinach and cooked pasta to the pan and toss to wilt the spinach and warm the tomatoes. Add grated parmesan to taste.
• 5. Serve and top with more grated parmesan.

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.

FLORENTINE SCALLOP SCAMPI WITH FETTUCCINE

Steps:

• 1. Position a rack closest to the broiler and preheat to high. Bring a large pasta pot filled with salted water to a boil.
• 2. Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes. Add the lemon juice, hazelnuts, and season with salt and pepper.
• 3. Pat the scallops dry with paper towel. Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper. Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes. Pour any scallop juices from the broiler pan into the pan sauce.
• 4. While the scallops broil, cook the pasta and cook according to package direction. Drain pasta and combine with scampi sauce. Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta. Toss to incorporate. Divide pasta evenly into bowls and top with scallops, serve.

DEB'S SCALLOPS FLORENTINE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
• Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
• In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
• Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
• Bake in preheated oven for 15 minutes, or until browned and bubbly.

SCALLOPS AND PASTA FLORENTINE

Steps:

• Sprinkle scallops with salt and pepper.
• Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
• In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
• Add broth, simmer.
• Stir in butter and pasta and toss until heated thru.
• Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.

PASTA AND SCALLOPS FLORENTINE

Steps:

• Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.
• In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.
• Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
• Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

EASY SCALLOP PASTA

Steps:

• Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
• Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
• Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

SCALLOPS FLORENTINE

Steps:

• Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
• Meanwhile, in a medium skillet, combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling and add scallops. Cover and simmer for 2 to 3 minutes or till scallops are opaque. Remove scallops from skillet with a slotted spoon. Set aside and keep warm.
• In a small bowl, combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Add grated Parmesan cheese. Cook and stir for 1 minute longer.
• Return scallops to skillet. Heat for 1 minute.
• Serve with your choice of pasta or rice.