Scallops And Pasta With Cream Sauce Recipe

Creamy Scallop & Pea Fettuccine EatingWell

WEBApr 22, 2024 · Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. …

Rating: 4.3/5(7)
1. Bring a large pot of water to a boil. Cook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain.
2. Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3. Add clam juice to the pan. Whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt in a medium bowl until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.

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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 …

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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Creamy Garlic Scallops with Pasta My Gorgeous Recipes

WEBMar 8, 2020 · In a frying pan, heat up one tablespoon of olive oil. Rinse the scallops under cold water, and pat them dry with kitchen towel. Arrange …

Rating: 4.2/5(44)
1. Cook the spaghetti according to the packet instructions.
2. In a frying pan, heat up one tablespoon of olive oil.
3. Rinse the scallops under cold water, and pat them dry with kitchen towel.
4. Arrange the scallops in the frying pan, and leave to fry undisturbed on each side for 3-4 minutes, or until lightly brown on the outside.

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Scallop Pasta (Ready in 20 Minutes!) The Mediterranean Dish

WEBMay 19, 2023 · Make the sauce: Leaving the skillet on medium-high, add ⅓ of olive oil. When the oil shimmers, add the shallot, garlic, ½ teaspoon of Aleppo pepper and a …

Rating: 4.7/5(19)

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