SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
SAUTEED SCALLOPS WITH ANGEL HAIR PASTA
This is a very quick and simple Scallop dish that can be prepared within 20 minutes. Don't be fooled, the flavors will have them thinking you have been slaving for hours.
Provided by Just Cher
Categories Low Cholesterol
Time 13m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse scallops in cold water, drain.
- Add butter to large skillet and melt over low heat.
- Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.
- Remove scallops using a slotted spoon and set aside.
- Add wine, lemon juice and chives to skillet.
- Cook over medium heat 2 minutes, stirring occasionally.
- Add garlic salt, garlic& pepper.
- Remove from heat.
- To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.
LEMONY SCALLOPS WITH ANGEL HAIR PASTA
This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm., In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.
Nutrition Facts : Calories 404 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 737mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
GARLIC SCALLOPS WITH ANGEL HAIR PASTA
Make and share this Garlic Scallops With Angel Hair Pasta recipe from Food.com.
Provided by Katanashrp
Categories Low Cholesterol
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the scallops and pat dry well with a paper towel.
- Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
- Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
- Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
- Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
- Toss through the pasta with the remaining oil, and scallops.
ANGEL HAIR PASTA AND SCALLOPS WITH MARGHERITA® PROSCIUTTO
Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
Provided by Margherita Meats
Categories Trusted Brands: Recipes and Tips Margherita® Meats
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions. Cover to keep warm; set aside.
- Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
- Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
- Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
- Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
- Garnish with fresh basil and serve.
Nutrition Facts : Calories 894.7 calories, Carbohydrate 59.2 g, Cholesterol 176.1 mg, Fat 40.7 g, Fiber 8.9 g, Protein 63.8 g, SaturatedFat 17.7 g, Sodium 1831.3 mg, Sugar 2.9 g
BACON AND SCALLOPS WITH ANGEL HAIR PASTA
Make and share this Bacon and Scallops With Angel Hair Pasta recipe from Food.com.
Provided by wildheart
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute bacon until fat is clear.
- Add tomato and garlic and saute till garlic is tender.
- Omit butter if bacon left app. 1 tablespoon fat, otherwise add butter.
- Once garlic is tender, toss in green onions and scallops.
- Saute until scallops are opague.
- Serve over angel hair, with dash pepper and grated parmesan.
Nutrition Facts : Calories 476.1, Fat 19, SaturatedFat 8.2, Cholesterol 63.1, Sodium 450.7, Carbohydrate 48, Fiber 2.7, Sugar 2.2, Protein 27
ANGEL HAIR PASTA WITH PROSCIUTTO AND PEAS
Make and share this Angel Hair Pasta with Prosciutto and Peas recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in skillet and saute procuitto and peas in it for 5 minutes.
- Turn cooked pasta into skillet and toss with the prosciutto and peas.
- Add cheese and serve, passing more cheese at the table and grating lots of pepper overtop.
Nutrition Facts : Calories 627.9, Fat 30.9, SaturatedFat 18.8, Cholesterol 79.7, Sodium 381.2, Carbohydrate 69.3, Fiber 4.6, Sugar 3.7, Protein 18.1
SCALLOPS WITH ANGEL HAIR
Scallops taste extravagant, but they're actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. -Nancy and John Mueller, Menomonee Falls, WI
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through., Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.
Nutrition Facts : Calories 340 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
ANGEL HAIR PASTA WITH SCALLOPS AND ARUGULA
This recipe is from the Williams-Sonoma Collection series, Pasta, by Erica De Mane. A note about capers: Purchase capers packed in salt. They have a sweet, floral fragrance, as opposed to sharp-tasting brine-packed varieties (the vinegar variety changes the flavor of the caper). Ask for them at Italian specialty-food stores. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well. Estimated prep and cook time combined is 35-40 minutes.
Provided by mermaidmagic
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the scallops and dry well with paper towels.
- Season the scallops with salt and pepper.
- In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
- In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
- Turn the scallops over and brown the other side, about 1 minute more.
- Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment.
- Using a slotted spoon, transfer the scallops to a bowl.
- Reduce the heat to low and add the butter and shallots to the pan.
- Sauté until softened, about 4 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat.
- Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
- While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
- Simmer until slightly thickened, 3 to 4 minutes.
- Drain the pasta well and add it to the fry pan.
- Add the scallops and any juices that have accumulated.
- Add the capers and pine nuts.
- Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute.
- Taste and adjust the seasonings.
- Transfer to a warmed large, shallow bowl.
- Add the arugula leaves and toss gently.
- Serve immediately.
Nutrition Facts : Calories 826.9, Fat 39, SaturatedFat 10.5, Cholesterol 44.1, Sodium 675.8, Carbohydrate 94.4, Fiber 4.6, Sugar 4.2, Protein 26.1
ANGEL HAIR PASTA AND SCALLOPS WITH MARGHERITA® PROSCIUTTO
Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
Provided by Margherita Meats
Categories Margherita® Meats
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions. Cover to keep warm; set aside.
- Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
- Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
- Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
- Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
- Garnish with fresh basil and serve.
Nutrition Facts : Calories 894.7 calories, Carbohydrate 59.2 g, Cholesterol 176.1 mg, Fat 40.7 g, Fiber 8.9 g, Protein 63.8 g, SaturatedFat 17.7 g, Sodium 1831.3 mg, Sugar 2.9 g
ANGEL HAIR PASTA AND SCALLOPS WITH MARGHERITA® PROSCIUTTO
Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
Provided by Margherita Meats
Categories Margherita® Meats
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions. Cover to keep warm; set aside.
- Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
- Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
- Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
- Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
- Garnish with fresh basil and serve.
Nutrition Facts : Calories 894.7 calories, Carbohydrate 59.2 g, Cholesterol 176.1 mg, Fat 40.7 g, Fiber 8.9 g, Protein 63.8 g, SaturatedFat 17.7 g, Sodium 1831.3 mg, Sugar 2.9 g
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