Spicy Scallop Pasta Recipes

SCALLOP FRA DIAVOLO

Steps:

• Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
• Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
• Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
• While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.
• Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
• Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
• Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
• Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

SPICY STIR-FRY WITH SCALLOPS

Steps:

• Heat a large nonstick skillet over medium-high heat and add the peanut oil.
• In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
• Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
• Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
• Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
• Serve immediately over rice and garnish with the scallions and cilantro.

SAUTEED SCALLOPS & SHRIMP PASTA

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

SPICY SCALLOP FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm., In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.

SPICY SCALLOP PASTA

Steps:

• While pasta is cooking, prepare scallops.
• If they are large cut in half horizontally.
• Pour oil in a large sauce pan and place over medium heat.
• Add garlic cook until golden 1-2 minutes.
• Careful not to burn.
• Add parsley and red pepper flakes.
• Stir once or twice.
• Add scallops with a pinch or 2 of salt.
• Increase the heat to high, and cook for 1 minute (or till the scallops are done).
• Turn off the heat.
• In a large bowl add cooked pasta and toss the scallops.
• Top with bread crumbs.
• Serve immediately.
• Serve with a crusty bread and a nice green salad.

SPICY CAJUN SCALLOPS & ANGEL-HAIR PASTA

Steps:

• Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray.
• Preheat grill to medium heat.
• Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan.
• Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
• Thread scallops onto prepared skewers.
• Sprinkle scallops well with remaining Cajun seasoning; set aside.
• Spray garlic, tomatoes and asparagus well with cooking spray.
• Grill until well marked on each side; set aside to cool.
• Grill scallops about 4 minutes on each side or until opaque.
• Pop garlic out of skin; chop garlic cloves and tomatoes.
• Cut asparagus into diagonal slices.
• Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
• If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
• Snap off the woody stems of asparagus before grilling.
• Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
• Enjoy!

SPICY SHRIMP AND SCALLOPS PASTA CASSEROLE

Steps:

• Grease a 9x13 baking dish and set aside.
• Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
• Add tomatoes, sauce, salt, red pepper, black pepper and basil.
• Simmer for 30 minutes, uncovered.
• Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
• In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
• Add scallops and cook for 30 seconds, just to coat.
• Spoon seafood over noodles and top with tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.