Fettucine With Scallops And Yellow Squash Recipes

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SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE



Spaghetti With Spicy Scallop Marinara Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces multigrain spaghetti
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1-inch piece parmesan cheese rind
1 cup loosely packed fresh basil, sliced, plus more for topping
3/4 pound bay scallops

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
  • Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
  • Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
  • Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

Nutrition Facts : Calories 449, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 28 milligrams, Sodium 177 milligrams, Carbohydrate 75 grams, Fiber 15 grams, Protein 29 grams

SEA SCALLOPS AND FETTUCCINE



Sea Scallops and Fettuccine image

This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. -Donna Thompson, Laramie, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 medium sweet red pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional broth
1 tablespoon lemon juice
6 sea scallops (about 3/4 pound)
2 teaspoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

Nutrition Facts : Calories 421 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC



Date Night Bay Scallop Fettuccine with White Wine and Garlic image

This recipe holds the essence of a luxurious date night-inspired main meal for two. Add a small salad and sparkling wine to round out dinner.

Provided by thedailygourmet

Categories     Fettuccini

Time 22m

Yield 2

Number Of Ingredients 13

4 ounces fettuccini pasta
2 slices thick-cut bacon, chopped
3 cloves garlic, minced
3 tablespoons panko bread crumbs
½ pound bay scallops
¼ teaspoon Italian seasoning
salt and freshly ground black pepper to taste
¼ cup white wine
¼ cup heavy whipping cream
1 cup loosely packed baby spinach
¼ cup finely shredded Parmesan cheese
2 tablespoons julienned sun-dried tomatoes
⅛ cup microgreens

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
  • Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
  • Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
  • Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
  • Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
  • Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
  • Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

Nutrition Facts : Calories 617.9 calories, Carbohydrate 56.7 g, Cholesterol 102 mg, Fat 26.5 g, Fiber 2.8 g, Protein 35.8 g, SaturatedFat 12.4 g, Sodium 668.1 mg

FETTUCCINE WITH YELLOW SQUASH AND PARMESAN-LEMON CREAM SAUCE



Fettuccine with Yellow Squash and Parmesan-Lemon Cream Sauce image

Provided by Kelsey Nixon

Time 40m

Yield 4- to 6 servings

Number Of Ingredients 17

1 recipe fresh pasta dough with spinach puree, cut into fettuccine, recipe follows, or 8 ounces dried fettuccine
2 tablespoons extra-virgin olive oil
1 medium white onion, diced
1 medium yellow squash, diced
2 teaspoons fresh grated lemon zest
1/4 cup white wine
3/4 cup chicken stock or broth
1/3 cup heavy cream
2 1/2 tablespoons fresh lemon juice
1 cup finely grated Parmesan cheese, plus Parmesan curls or more grated cheese, for garnish
Salt and freshly ground black pepper
Fresh Pasta Dough
2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
Flavor and color variations, recipes follow, optional

Steps:

  • Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute.
  • Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste.
  • Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.
  • To make fresh pasta dough:
  • Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
  • Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
  • With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
  • Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
  • Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
  • If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
  • With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
  • If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
  • Flavor and color variations:
  • Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
  • Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
  • Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
  • Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
  • Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
  • Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES



Pasta with Scallops, Zucchini, and Tomatoes image

My family's favorite summer meal!

Provided by Lisa Stinger

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 8

Number Of Ingredients 10

1 pound dry fettuccine pasta
¼ cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
  • Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g

FETTUCINE WITH SCALLOPS AND YELLOW SQUASH



Fettucine With Scallops and Yellow Squash image

Make and share this Fettucine With Scallops and Yellow Squash recipe from Food.com.

Provided by Papa D 1946-2012

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 medium onion, coarsely chopped
1/4 lb small mushroom
1 tablespoon olive oil
3 garlic cloves, minced
1 pint cherry tomatoes
1 cup tomato sauce
1 tablespoon tomato paste
1 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 lb fettuccine
1 small yellow squash
1/2 lb scallops (bay or sea)
1/3 cup sour cream

Steps:

  • Bring a large pot of water to a boil.
  • If mushrooms are small,leave them whole; otherwise, half or quarter them; set aside.
  • Halve the squash lengthwise, then cut crosswise into 1/4-inch half rounds; set aside.
  • In a large skillet warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, about 5 minutes.
  • Add the mushrooms,cherry tomatoes, tomato sauce, tomato paste, basil, thyme, salt and pepper and bring the mixture to a boil. Reduce the heat to low, cover and simmer for about 30 minutes.
  • Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes.
  • Return the sauce to a boil over medium high-heat. Add the squash scallops and sour cream, and return to a slow boil. Cook, stirring, until the scallops are cooked through and the sauce has thickened slightly, about 4 minutes.
  • Drain the pasta and served topped with scallops and sauce.

Nutrition Facts : Calories 513.5, Fat 12.2, SaturatedFat 4.1, Cholesterol 99, Sodium 626.2, Carbohydrate 77.4, Fiber 6.2, Sugar 9, Protein 25.3

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