Scallop Linguine Recipe Rachael Ray

PanSeared Scallops Recipe Recipe Rachael Ray Show

WebIn a large skillet over high heat, add the EVOO and butter. Meanwhile, season the scallops all over with salt and pepper. Once the EVOO and …

1. To remove the tendons from the scallops, peel away the hard, crescent-shaped tendon and discard
2. After patting dry with paper towels, score them on one side with a sharp knife
3. In a large skillet over high heat, add the EVOO and butter
4. Meanwhile, season the scallops all over with salt and pepper

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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 …

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 the …

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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