Angel Hair Pasta And Scallops With Margherita Prosciutto Recipes

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SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

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



Sauteed Scallops with Angel Hair Pasta image

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

2 lbs fresh sea scallops, cut into quarters
2 tablespoons butter
1/2 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh chives (chopped)
1/4 teaspoon garlic salt
2 cloves garlic (minced)
1/8 teaspoon white pepper
1 lb angel hair pasta (cooked according to package directions)
1 tablespoon fresh parsley (chopped)

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



Lemony Scallops with Angel Hair Pasta image

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

8 ounces uncooked multigrain angel hair pasta
3 tablespoons olive oil, divided
1 pound sea scallops, patted dry
2 cups sliced radishes (about 1 bunch)
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
6 green onions, thinly sliced
1/2 teaspoon kosher salt
1 tablespoon grated lemon zest
1/4 cup lemon juice

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



Garlic Scallops With Angel Hair Pasta image

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

20 large scallops, muscle removed
8 ounces angel hair pasta
1/2 cup extra virgin olive oil
2 garlic cloves
1/4 cup white wine
1 tablespoon lemon juice
4 ounces baby arugula

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



Angel Hair Pasta and Scallops with Margherita® Prosciutto image

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

12 ounces angel hair pasta
1 ½ pounds fresh scallops
1 ounce olive oil
8 ounces sliced Margherita® Prosciutto or julienned Margherita® Genoa Salami
2 garlic cloves, chopped
8 ounces sliced grape tomatoes
1 pound sliced crimini mushrooms
1 pound fresh baby spinach
8 fluid ounces dry white wine
2 tablespoons fresh lemon juice
salt and pepper to taste
4 ounces cold unsalted butter
4 ounces fresh basil

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



Bacon and Scallops With Angel Hair Pasta image

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

2 slices bacon, diced
6 ounces scallops
1/4 cup tomatoes, diced
4 ounces angel hair pasta, cooked and drained
1 tablespoon butter
3 green onions, sliced
1 garlic clove, diced
1 dash black pepper
2 tablespoons parmesan cheese, grated

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



Angel Hair Pasta with Prosciutto and Peas image

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

3/4 lb packet angel hair pasta, cooked al dente
9 tablespoons butter
1 cup fresh peas
4 ounces prosciutto, diced
1/2 cup parmesan cheese (plus more for the table)
lots of freshly-grated black pepper

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 with Angel Hair image

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

8 ounces uncooked angel hair pasta
3/4 pound bay scallops
2 teaspoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1/4 cup dry white wine or additional vegetable broth
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup minced fresh parsley
Shredded Parmesan cheese and thinly sliced green onions, optional

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



Angel Hair Pasta With Scallops and Arugula image

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

1/2 lb large scallop, side muscle removed
salt & freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 lemon, zest of, grated
2 -3 large fresh thyme sprigs, leaves from minced
4 tablespoons unsalted butter
5 shallots, minced
1 lb angel hair pasta
1 lemon, juice of
1 cup chicken broth
1/4 cup capers, preferably salt-packed,rinsed and drained
1/2 cup pine nuts, lightly toasted
1 bunch arugula, preferably small leaved,stems removed

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



Angel Hair Pasta and Scallops with Margherita® Prosciutto image

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

12 ounces angel hair pasta
1 ½ pounds fresh scallops
1 ounce olive oil
8 ounces sliced Margherita® Prosciutto or julienned Margherita® Genoa Salami
2 garlic cloves, chopped
8 ounces sliced grape tomatoes
1 pound sliced crimini mushrooms
1 pound fresh baby spinach
8 fluid ounces dry white wine
2 tablespoons fresh lemon juice
salt and pepper to taste
4 ounces cold unsalted butter
4 ounces fresh basil

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



Angel Hair Pasta and Scallops with Margherita® Prosciutto image

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

12 ounces angel hair pasta
1 ½ pounds fresh scallops
1 ounce olive oil
8 ounces sliced Margherita® Prosciutto or julienned Margherita® Genoa Salami
2 garlic cloves, chopped
8 ounces sliced grape tomatoes
1 pound sliced crimini mushrooms
1 pound fresh baby spinach
8 fluid ounces dry white wine
2 tablespoons fresh lemon juice
salt and pepper to taste
4 ounces cold unsalted butter
4 ounces fresh basil

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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