Best Scallop And Pasta Recipes

Creamy Garlic Pasta with Pan Seared Scallops

WebFeb 5, 2020 · Saute thinly sliced garlic in melted butter over low heat. Then, whisk in the flour to create a roux. Melt the butter in a skillet over …

1. Cook pasta just under al dente according to package directions. Be sure to reserve approximately 1/2 - 1 cup pasta water. While pasta cooks, begin making the sauce and let the scallops come to room temperature.
2. Add 3 TBSP butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired. Stir in flour until combined completely and cook for an additional minute, continuing to stir so it doesn't burn. Stir in milk and vegetable stock until combined and bring to a low simmer.
3. Pat scallops dry and generously coat with salt and pepper on the tops and bottoms. As the sauce finishes cooking, heat a smaller stainless steel skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.

Preview

See Also:

Show details

Linguini with Sautéed Scallops and Peas Skinnytaste

WebMar 27, 2013 · Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste. Meanwhile while the pasta is cooking, season the …

Rating: 4.1/5(9)
1. Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.
2. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.
3. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
4. Meanwhile while the pasta is cooking, season the scallops with salt and pepper.

Preview

See Also: Peas RecipesShow details

The Best Lemon Garlic Scallop Pasta What's Gaby …

WebFeb 10, 2023 · Step 5: Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. …

Rating: 4.9/5(97)
1. Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
2. Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
3. Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown, then remove from pan and tent loosely with foil to keep warm.
4. Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.

Preview

See Also: Lemon Recipes, Pasta RecipesShow details