Linguiniandscallopsalagreek Recipes

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SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE



Seared Sea Scallops with Linguini in a Herb and Wine Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 21

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

Steps:

  • Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
  • Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
  • Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
  • Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
  • Divide the pasta between 2 serving plates and top with reserved scallops.
  • For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
  • And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

LINGUINE WITH BAY SCALLOPS AND PANCETTA



Linguine With Bay Scallops And Pancetta image

Provided by Florence Fabricant

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

12 ounces fresh spinach linguine
2 tablespoons extra-virgin olive oil
2 ounces finely minced pancetta
2 cloves garlic, minced
1 cup finely chopped fresh or canned plum tomatoes
3/4 pound bay scallops
Salt and ground black pepper

Steps:

  • Start bringing a large pot of water to a boil for the linguine.
  • Meanwhile, heat the oil in a heavy skillet. Add the pancetta and saute a few minutes, until it begins to brown. Stir in the garlic, then add the tomatoes. Cook a few minutes, until the tomatoes start to thicken.
  • Stir in scallops and cook till they start to show signs of cracking. Add salt and pepper. Remove from heat.
  • Throw a couple of teaspoons of salt into the pot of water, add the linguine and cook about three minutes. Drain thoroughly, then add the linguine to the skillet with the scallops. Toss ingredients and serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 14 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 536 milligrams, Sugar 3 grams, TransFat 0 grams

LINGUINI AND SCALLOPS ALA GREEK



Linguini and Scallops Ala Greek image

Sauted scallops in garlic and Greek seasoning served over a bed of linguini with a crusty farm bread or toasted pita, a greek salad and feta cheese. Thinly sliced veggies add color and texture to this fast made meal that tastes like you slaved when actually you had time to grab a cup of coffee or tea and enjoy it before dinner.

Provided by Chef1MOM-Connie

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb scallops, 1-inch cubed if large
1 lb linguine
16 ounces frozen stir fry vegetables
1 medium onion, quartered thinly sliced
1 tablespoon olive oil
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon basil
1 smashed garlic clove
1 teaspoon parsley
1 tablespoon all purpose Greek seasoning (I use Greek Seasoning (Spice))
1/2 lemon, juice of
feta cheese

Steps:

  • Heat large skillet, add olive oil, saute onions and garlic until just tender, add in frozen stir fry vegetables ( or you can dice yourself fresh veggies but this is a quick way) and saute until tender. (about 10 min).
  • Remove from pan into large bowl.
  • Add 2 Tbsp butter and scallops into heated pan with spices, cook until scallops are opaque (about 5 minutes).
  • Remove and add to bowl, cover to retain heat.
  • Meanwhile, have a pan of water to boil, add linguini and cook as per instructions until al dente (5-8 min).
  • Strain and put back into pot with Tbsp butter and palmful of feta cheese, stir until blended.
  • Pour into bowl with scallops and vegetable and mix together.
  • Squeeze lemon and then sprinkle more feta to taste, or serve on side.
  • Dinner takes less than 30 minutes from freezer to table and yet it tastes like you worked very hard( as per my family and guests).
  • *Prep time is longer to julliene vegetables if not using frozen veggies. I have done both ways, after work frozen veggies are handier.

Nutrition Facts : Calories 645.8, Fat 14.7, SaturatedFat 6.4, Cholesterol 60.4, Sodium 251.5, Carbohydrate 91.9, Fiber 4.4, Sugar 3.4, Protein 34.5

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