Seared Scallops And Pasta Recipe

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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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 …

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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Easy Pan Seared Scallops + A Super Awesome Giveaway!

WEBSep 3, 2018 · Heat a large skillet (I use a Cristel 11-inch Casteline Frying Pan) over high heat until hot enough to make drops of water dance …

1. Heat a large skillet (I use a Cristel 11-inch Casteline Frying Pan) over high heat until hot enough to make drops of water dance across the surface.
2. Add the olive oil and swirl to coat the pan.
3. Dry off the scallops with a cloth and then lightly season each side of the scallops with sea salt and ground black pepper.
4. One at a time, add the scallops to the hot pan. Take care not to overcrowd the scallops and place the scallops in the pan with at least 1-2 inches between them (so they don’t crowd and steam one another).

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