Easy Spaghetti With Scallops Recipe

Creamy Garlic Pasta with Pan Seared Scallops Fork in …

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 …

Rating: 5/5(113)
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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Scallop Pasta with Tomatoes and Spinach in a Lemon …

WEBMay 23, 2023 · Cook on medium heat, stirring, for 4 minutes. Add fresh spinach, and cook for a couple of minutes on medium heat until spinach …

Rating: 4.4/5(103)

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Scallop Pasta with Lemon & Herbs – A Couple Cooks

WEBAug 30, 2020 · Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the …

1. Thaw the scallops, if frozen (see above).
2. Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
3. Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
4. Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.

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