Pan Seared Scallops On Linguine With Tomato Cream Sauce Recipes

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

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.

PAN SEARED SCALLOPS WITH PASTA

Steps:

• Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
• Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
• Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
• Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
• Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
• Serve immediately with fresh parsley.

SEARED SCALLOPS WITH TOMATO CREAM SAUCE

Steps:

• Cook linguine according to package directions in heavily salted water, drain and set aside.
• While the pasta is cooking, put wine and shallots in a medium skillet and bring to a simmer. Cook for 5 minutes.
• Add cream and butter, stirring until butter melts. Add tomato with a pinch of salt and pepper and stir. Add linguine, toss, turn off the heat and cover the pan to keep warm while you cook the scallops.
• Add the olive oil to a large nonstick skillet and heat over high heat. Pat scallops dry and and to the pan. Cook 2 minutes on each side, without moving them so you get a nice sear.
• Add scallops to pasta mixture; toss gently to combine. Divide among plates and garnish with parsley.

CARBONARA WITH PAN SEARED SCALLOPS

Steps:

• Pasta Carbonara
• Start cooking pasta in large stainless steel pot.
• In small bowl mix together cream, egg yolks and 3/4 of cheese.
• In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
• Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
• When pasta is finished cooking, drain well, then add to skillet of bacon.
• Toss well, then transfer to large bowl.
• Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
• Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.
• Perfect Pan Seared Scallops
• Blot scallops with paper towel to remove any water. Salt and pepper.
• Heat large non-stick frying pan, add 2 tablespoons olive oil.
• Make sure frying pan is hot before adding scallops but not smoking.
• Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
• Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
• Turn to sear other side. (about 1-3 more minutes)
• Add 2 tablespoons of butter to pan now.
• Spoon the melted butter over the scallops as the other side finishes cooking.
• Transfer to paper towel covered plate.
• Keep warm in oven, if making in batches.

PAN SEARED SCALLOPS WITH VERMOUTH CREAM SAUCE

Steps:

• Clean scallops (see instructions above this recipe).
• Heat butter in large skillet on high heat.
• When melted, add well dried scallops into butter. Sear on high for 2 to 2.5 minutes, then flip.
• Sear for another 2 minutes until a golden crust is formed.
• Remove to a plate, turn skillet to low.
• Add vermouth to skillet, and simmer for 1-2 minutes to reduce the vermouth, stirring. Scrape up any butter or scallop remains in the pan.
• Add cream, salt and pepper. Stir, simmering for another 1-2 minutes to combine.
• Serve sauce over scallops.

PAN-SEARED SCALLOPS ON LINGUINE WITH TOMATO-CREAM SAUCE

Steps:

• Combine first 4 ingredients in a medium skillet; bring to a boil.
• Cook until reduced to 1/2 cup(about 5 mins).
• Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
• Return wine mixture to skillet.
• Add cream; cook over medium heat 1 minute.
• Add butter stirring until butter melts.
• Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
• Add linguine; toss well.
• Cover and keep warm.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Sprinkle scallops with 1/8 teaspoon salt.
• Arrange scallops in pan; cook 2 minutes on each side or until done.
• Add scallops to pasta mixture; toss gently to combine.
• Garnish with cilantro, if desired.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.