Seared Scallops And Pasta Recipe

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 pinch …

Rating: 4.7/5(19)

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Pan Seared Scallops with Pasta FeelGoodFoodie

WebFeb 3, 2022 · Reserve 1 cup pasta water and drain. Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper …

1. In a large skillet, heat olive oil over medium-high heat. Pat the scallops dry on both sides using a paper towel to soak up all the moisture, then season with salt and pepper on both sides.
2. In the same pan used to cook the scallops, heat one tbsp of olive oil on medium heat and cook the garlic for 1 minute, until fragrant.

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Pan Seared Scallops with Lemon Pasta Sandra …

WebFeb 2, 2021 · Season liberally with salt and pepper. Cook the scallops: Place a large skillet over medium high heat. Once hot, add the oil to the …

1. Bring a large pot of generously salted water to a rapid boil. Cook the pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Toss pasta with a bit of olive oil to prevent sticking. Set aside.Tip: If you forget to reserve the pasta water before draining, you can use chicken broth for the sauce.
2. While the pasta is cooking, remove the thawed scallops from the fridge and place them on a plate lined with paper towels. If the scallops have the muscle on the side, remove it. With a few more paper towels, pat the scallops completely dry. Season liberally with salt and pepper.
3. Place a large skillet over medium high heat. Once hot, add the 2 tablespoons of oil to the pan. When the oil is shimmering, but not smoking, add the scallops, keeping them about an inch apart (cook in two batches if necessary). Cook scallops for about 2 minutes, without moving or touching them. Flip and cook for another 2 minutes. Transfer scallops to a clean plate and set aside. Tip: The first side that was seared will have the nicest golden colour so keep that side up on the plate, and when you serve them.
4. Reduce the heat to medium low and add 2 tablespoons of the butter to the skillet, plus another drizzle of olive oil. Stir in the garlic and sauté for about 1 minute. Add the wine to the pan scraping up the browned bits at the bottom of the pan. Cook the wine until slightly reduced, about 1 to 2 minutes.

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