Best Scallop 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.

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Healthy Garlic Scallops Recipe • Ciao Florentina

WEBMar 25, 2022 · Add a little drizzle of butter ghee to the hot skillet, just enough to coat the bottom. Add the scallops making sure not to overcrowd the pan, and sear for about 2 …

Rating: 4.9/5(15)

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Scallop Linguine in a Cream Sauce The Dizzy Cook

WEBDec 26, 2022 · Step 2: Make the cream sauce. In the same pan you cooked the scallops, add garlic and shallots over medium heat, cooking for …

Rating: 5/5(20)
1. Prepare a pot with salted boiling water and cook pasta according to package directions. Reserve about 1 cup of pasta water just in case you need it to thin the sauce.
2. Prepare your scallops using the tips from the post (pat them dry and don't sprinkle with salt and pepper till immediately before searing). Heat a large pan, I prefer non-stick or cast iron, with butter and oil over medium high heat. Once hot, add the dry, seasoned scallops and don't crowd them or mess with them! If they don't make a sizzle sound, your pan isn't hot enough. Leave them to sear for 2 minutes, or until a nice brown crust forms. Flip and cook another 2-2½ minutes or until you get the same crust on the opposite side. Set the scallops on a warm plate and cover with foil.
3. In the same pan, use the leftover butter/oil to saute the chopped shallot and garlic, about 2 minutes until softened and fragrant. If your pan is dry, use 1 tablespoon more butter or oil. Deglaze the pan by adding broth, scraping up any browned bits (this basically means add broth to a hot pan which should bubble up and start to simmer). Then add cream and bring to a simmer for about 3-4 minutes until the sauce has thickened (it will still be fairly thin, that's ok, it will thicken once the pasta is added).
4. Add your cooked pasta and toss with the sauce, simmering to thicken it a bit more. If your sauce is too thick or isn't coating the pasta well, add in 1/4 cup of the reserved pasta water till it reaches your desired consistency. Add in fresh chopped parsley and kosher salt and pepper to taste. Top with the cooked scallops.

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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 …

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.

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