Basil Scallop Pasta Salad Recipes
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
- Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
- Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
- In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
- Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
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
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes 4 servings, 3 large scallops each
Number Of Ingredients 8
Steps:
- Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
- Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
- While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
- Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g
PASTA SEAFOOD SALAD
This recipe is adapted from a Silver Palate cookbook; the main difference is that I took out the squid rings! I've been making it for 20 years. It's a delicious spring or summer dinner, and is a pretty company dish. Serve with a lettuce & tomato salad, and a loaf of crusty bread - sublime! It's easy to make, and is quick unless you have to shell the shrimp. You can use any type of pasta, but the small shells are best because when the salad gets mixed together, the peas nestle into the shells and look very cute!
Provided by appleydapply
Categories Summer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
- Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
- Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
- Add the peas (no need to cook them), red pepper, and onion, and toss.
- Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
- Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
- Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.
Nutrition Facts : Calories 504.1, Fat 23, SaturatedFat 3.2, Cholesterol 140, Sodium 653.3, Carbohydrate 38.7, Fiber 3.7, Sugar 3.3, Protein 34.9
LEMON BASIL PASTA WITH SEARED SCALLOPS
The sweet sautéed summer corn and garlic is combined with a creamy lemon basil sauce and crisp seared scallops all overtop a bed of al dente pasta. This scallop pasta dish is light and flavorful while also satisfying those cozy comfort food cravings!
Provided by Casey Colodny
Categories Main Course Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- Heat a large sauté pan to medium and add 2 tbsp olive oil. Add corn kernels, ½ tsp salt, fresh cracked black pepper, and cook until just tender, 3-4 min.⠀
- Add garlic and cook 1-2 minutes until it just starts to brown. ⠀
- Add lemon zest, juice, and cashew cream and cook on medium low for 3-5 minutes, or until thickened to desired consistency. Set aside.⠀
- Prepare your scallops - remove the side muscles, pat dry and season both side with a sprinkle of kosher salt and cracked black pepper. Make sure to pat dry with a paper towel. This will help to ensure the best sear / browning on the scallops.
- To a cast iron skillet add 1 tbsp olive oil and bring to heat over medium.
- Once skillet is hot, add your scallops and cook (undisturbed, do not move), for 3-4 minutes, until bottom has browned and developed a golden crust. Turn over and do the same with the other side.⠀
- While scallops finish cooking, add prepared pasta to warmed lemon cashew cream sauce. Stir in fresh basil. Top with seared scallops and serve.
PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL
This Italian-inspired dish is full of flavor. Use whole grain or multigrain fettuccine to make it a healthier option.
Provided by EatingWell Test Kitchen
Categories Healthy Fettuccini Recipes
Time 35m
Number Of Ingredients 10
Steps:
- To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
- Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
- To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
- Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.
Nutrition Facts : Calories 356 calories, Carbohydrate 42.4 g, Cholesterol 46.8 mg, Fat 5.1 g, Fiber 5.4 g, Protein 31.4 g, SaturatedFat 0.5 g, Sodium 439 mg, Sugar 5.2 g
SWEET CORN AND SCALLOP PASTA
Scallops have a mildly briny, delicately nutty flavor that pairs extremely well with sweet corn. The key to properly cooked scallops is making sure they're very dry, then allowing them to cook, undisturbed, to caramelize. Chopping the seared scallops into tender morsels helps to infuse the pasta with rich seafood flavor, while fresh corn adds texture to complement them. The emulsification of pasta water, butter and cheese creates a silky sauce for a satisfying pasta meal that still feels light.
Provided by Kay Chun
Categories weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high. Cook pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high. Season scallops with salt and pepper and add to skillet in a single layer. Cook, undisturbed, until golden underneath, about 2 minutes. Flip scallops and cook until golden on second side, 2 minutes longer. Transfer to a cutting board to cool.
- Add remaining 1 tablespoon oil, corn and scallions to the skillet; season with salt and pepper. Cook over medium, stirring occasionally, until lightly golden, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add lemon juice and stir to lift up any browned bits on bottom of pan.
- While the corn cooks, chop the cooled scallops into 1/2-inch pieces. Return pasta, 1/2 cup of the pasta water, corn mixture, scallops and butter to the large pot and heat over medium. Cook, stirring vigorously, until most of the liquid is absorbed and the sauce thickens, about 2 minutes. Remove from heat, stir in cheese and basil, and season with salt and pepper. (Add more pasta water if a thinner sauce is desired.)
- Divide pasta among bowls and garnish with more basil. Drizzle with olive oil, if desired.
SCALLOPS WITH LEMON BASIL SAUCE
Number Of Ingredients 9
Steps:
- Finely grate lemon rind. (Reserve about 1/4 Teaspoon)
- Squeeze Lemon (Reserve 2 tablespoons)
- Pat Scallops Dry before cooking
- Sprinkle Scollops with Salt and Pepper
- Melt Butter in large non-stick pan over medium heat
- Add Scallops and cook for 2 to 3 minutes on each side
- Remove Scallops from pan and keep warm
- Add wine, lemon juice to pan and bring to a boil
- Reduce heat and simmer 2 minutes, stirring to listen brown bits
- Add Water and corn starch corn
- Cook, stirring constantly until mixture begins to thicken
- Add lemon rind and 1 tablespoon of butter, 1/8 tsp ea pepper salt and basil
- Remove from heat and serve over scallops
- Serve over Angel Hair Pasta with fresh Parmesan
BASIL & SCALLOP PASTA SALAD
This recipe was printed in the Sunset Magazine. In addition to the prep and cook time there is a 2-8 hour refrigeration time to chill the salad. I have never made this, but 1/2 cup each olive oil and salad oil seems to much.
Provided by James Craig
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions.
- Drain, rinse with cold water and let drain.
- Pour 1/4 inch water in a 12 inch frying pan.
- Bring water to a boil; add broccoli flowerets, cover, and cook until tender crisp, about 2 minutes.
- Drain& immerse in ice water to cool; drain and set aside.
- Add another 1/4 inch of water to pan, bring to a boil, then add scallops; cover and cook until opaque.
- Drain& add to the broccoli.
- Stir together the lemon juice, vinegar, olive oil, salad oil, mustard, sugar, garlic, and basil.
- Gently mix the noodles, broccoli, scallops, and dressing.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 831.9, Fat 58, SaturatedFat 8.3, Cholesterol 85.4, Sodium 216, Carbohydrate 50.4, Fiber 2.5, Sugar 2.6, Protein 29.8
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LEMON BASIL SEARED SCALLOP PASTA - PALEOMG
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Estimated Reading Time 7 mins
- Cook Cappello’s fettuccine according to package instructions and set aside. (You will reheat these in a pan later on)
- Place a large saute pan over medium heat and cook bacon until crispy, about 8 minutes. Remove bacon with slotted spoon and set aside. Pat scallops down with a paper towel until completely dry. Sprinkle with a bit of salt on both sides. Cook scallops on both sides for about 2 minutes per side, until scallops are browned and bounce back when you press on them. Remove from pan and set aside once they are done cooking and cover with foil to keep warm.
- Add garlic and shallot to the pan and cook for about 1-2 minutes, until the shallot becomes translucent. Then add lemon zest, lemon juice, olive oil and red pepper flakes. Use a wooden spoon to scrape the bottom of the pan to remove any of the left behind from the bacon and scallops. Let mixture reduce for about 1 minute. Add bacon and fettuccine noodles to the pan and toss to coat and warm through. Then add scallops back to the pan, add black pepper and basil and toss everything to coat.
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- Heat about 2 tablespoons of olive oil in a pan over high heat. Cook the scallops searing both sides for about 1-2 minutes each side. Remove scallops from oil and set aside for now.
- Add 3 tablespoon more of olive oil to the pan. Now under medium heat, saute the garlic and onions until tender.
- Add back the scallops and also the pesto sauce. Season with salt and pepper. Toss in the cooked pasta noodles and mix well. Remove from heat and serve with a sprinkle of Parmesan cheese.
SCALLOPS WITH LEMON-BASIL SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 15 minsServings 4
- Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
- Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
- Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.
LEMONY SHRIMP & SCALLOP PASTA WTIH BASIL
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Estimated Reading Time 3 mins
- In the meantime, add butter and 1 T. olive oil to a large sauté pan. Bring to a medium high heat and add shrimp first and then scallops. Sprinkle seasoned salt and Creole seasoning on top of both. Depending on how small the bay scallops are, you may want to wait until shrimp are half way cooked. Sauté shrimp and scallops until just done, approx. 3-5 minutes (shrimp will begin to curl and turn a slight pink color; you can cut a scallop in half and make sure it is cooked all the way through).
LEMON AND BASIL SCALLOPS | RICARDO
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- In a pot, combine all of the ingredients. Cook over medium heat for 15 minutes or until reduced by half. Season with salt and pepper. Keep warm.
- In a skillet over medium heat, melt 3 tbsp of the butter. Add the vegetables and cook for 6 minutes or until tender. Season with salt and pepper. Keep warm.
SEA SCALLOP PASTA - SPIRITED AND THEN SOME
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- Prepare pasta according to package directions. Add tablespoon of olive oil and pinch of sea salt to the pan for added flavor. Drain pasta and return to rondeau pot or transfer to a large serving bowl. If the pasta is ready before the scallops, then remove the pasta from heat and keep covered until the scallops are done sautéing.
- While the water is warming up, thaw scallops according to package instructions. For best results, place thawed scallops between two paper towels or two paper napkins to soak up excess water.
- In a medium skillet, add remaining olive oil (or enough to cover the bottom of the skillet). Then add the 1/8 teaspoon sea salt and sliced garlic cloves. On a MEDIUM heat sauté the garlic for about 1-2 minutes or until they start to turn a golden golden color. Then add the sliced tomatoes and dried basil. Sauté another 1-2 minutes, or until the tomatoes start to soften. Next add the sea scallops. Sauté them about 1-2 minutes on each side, carefully turning each one over.
- When the scallops are done, toss them with the pasta and garnish with additional basil and parsley. This recipe is best enjoyed just after it is prepared.
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