Angel Hair With Bay Scallops Shrimp And Arugula Recipes

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SAUTEED SCALLOPS & SHRIMP PASTA



Sauteed Scallops & Shrimp Pasta image

I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Steps:

  • Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

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

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 WITH BAY SCALLOPS, SHRIMP AND ARUGULA



Angel Hair With Bay Scallops, Shrimp and Arugula image

If you want to be fancy, call this "Capelli d'Angelo con Capesante, Gamberi e Rucola" From the Barilla website.

Provided by dicentra

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup vegetable stock or 1 cup fish stock
1/2 lb bay scallop
1/2 lb shrimp
1/3 cup sun-dried tomato
1 (2 -4 ounce) package arugula, stems removed and chopped
1/2 cup parmigiano, grated
to taste salt
to taste fresh ground black pepper
16 ounces angel hair pasta

Steps:

  • HEAT olive oil in a large skillet. Add garlic; sauté until golden.
  • ADD wine and stock. Simmer until half evaporates.
  • ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
  • STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
  • COOK pasta according to package directions. Drain.
  • ADD pasta to sauce; mix well. Add cheese and mix again.

Nutrition Facts : Calories 734.2, Fat 21.4, SaturatedFat 3.1, Cholesterol 105.2, Sodium 281.5, Carbohydrate 91.3, Fiber 4.5, Sugar 4.3, Protein 37.1

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