Scallops With Spinach Noodles Recipes

SCALLOPS AND SPINACH OVER PASTA

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.
• In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
• Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
• Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

SCALLOPS WITH WILTED SPINACH

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

PASTA WITH SCALLOPS AND SPINACH

Steps:

• Cook pasta according to package directions.
• Meanwhile, in medium-size skillet, heat oil until hot but not smoking; saute' scallops until cooked through, about 2 minutes on each side.
• Remove scallops from pan.
• Add garlic; cook 1 minute.
• Add wine; cook until slightly reduced, about 2 minutes.
• Stir in butter.
• Add spinach, tomatoes. Cover and cook, stirring occasionally, just until spinach is wilted and tomatoes softened, about 2 to 3 minutes.
• Combine drained pasta and spinach mixture.
• Spoon onto plates, top with scallops.

SCALLOPS, MUSHROOM AND SPINACH NOTTA PASTA

Steps:

• In a large nonstick skillet, melt butter. Saute shallots, garlic and mushrooms until almost soft.
• Add scallops. Saute until just barely cooked(opaque). Scallops should be tender and NOT RUBBERY. Using a colander, strain the scallop/mushroom mixture, reserving liquid.
• Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.
• In a small bowl, whisk flour and vermouth or white wine together until smooth.
• Add half & half, salt, pepper, nutmeg, flour/wine mixture and dill(if using) to skillet. Bring to a boil, stirring constantly. Reduce to a simmer.
• Add spinach. Turn off heat.
• Prepare Notta Pasta according to package for pasta being careful not to overcook.
• Drain and toss with Parmesan cheese. Salt and pepper to taste and add sprinkling of red pepper, if desired.
• Pour into your favorite pasta bowl or serving platter.
• Add the scallop/mushroom mixture back to spinach sauce and bring to a gentle simmer.
• Pour over Notta Pasta and garnish with nuts.
• Now 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.

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.

SCALLOPS WITH SPINACH NOODLES

Steps:

• Place scallops and milk in a bowl and set aside.
• In a saucepan, saute garlic in a little olive oil, then add tomatoes, salt& pepper.
• Cook until tomato liquid reduces.
• Add basil and set aside.
• Cook noodles according to package directions.
• Drain scallops and pat with paper towels until dry.
• Lightly salt and pepper scallops coat with flour.
• In large skillet, cook scallops in olive oil until opaque, about 4 minutes, then add tomato sauce.
• Drain noodles and toss with scallops.
• Sprinkle with parsley.