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
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.
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.
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.
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.
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.
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Servings 4Total Time 30 minsEstimated Reading Time 1 min
- Bring a large pot of salted water to the boil. Cook the spaghetti according to package directions. Drain and reserve.
- Heat a large sauté pan over medium-high heat. Add the oil. Add the scallops in one even layer. If there are too many, sauté in batches. Cook the scallops until browned on the first side, then flip and repeat, about 1 ½ minutes per side. Remove to a plate.
- Lower heat to medium-low and add the mushrooms. Cook until softened and starting to brown, about 3 minutes.
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