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.
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.
SCALLOP PICCATA ON ANGEL HAIR PASTA
"Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies & Garlic." Found on Eating Well Newsletter, May/07. We made this for Live Strong Day - the sauce is very lemony just like with the veal - and it is just wonderful!
Provided by Manami
Categories Lemon
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put a large pot of water on to boil.
- Sprinkle scallops on both sides with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total.
- Transfer to a plate.
- Cook pasta in the boiling water until not quite tender, about 4 minutes.
- Drain and rinse.
- Whisk wine, clam juice and cornstarch in a small bowl until smooth.
- Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes.
- Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes.
- Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
- Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute.
- Stir in parsley and serve immediately.
Nutrition Facts : Calories 382.9, Fat 6.8, SaturatedFat 2, Cholesterol 32.3, Sodium 753.3, Carbohydrate 55.4, Fiber 0.5, Sugar 1.7, Protein 22.9
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
TARRAGON LIME BAY SCALLOPS OVER ANGEL-HAIR PASTA
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
- While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.
- Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.
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.
SEARED SCALLOPS & SHRIMP OVER ANGEL HAIR PASTA
If you're looking for a delicious, fairly simple seared scallops and shrimp recipe look no further. The sauce that accompanies the seafood is divine. As the butter, wine and shallots cook down, it almost becomes creamy. The scallops and shrimp are cooked perfectly. Overall, this is delicious!
Provided by George Levinthal
Categories Seafood
Time 30m
Number Of Ingredients 16
Steps:
- 1. Put up a large, covered pot of water, about 2 quarts, on high to boil.
- 2. Clean the scallops and shrimp and pat dry. Season both sides with 1/2 tsp of the salt and the seafood seasoning and set aside for a few minutes
- 3. Melt 2 tbsp of butter in a small sauté pan or sauce pan over medium heat. Add the shallots and 1/4 tsp of the salt and cook for 2 to 3 minutes until they start to soften. Add the wine, turn the heat to medium low and simmer until ready.
- 4. In a separate sauté pan, melt 1 tbsp of butter over medium heat and add the mushrooms and a pinch (1/8 tsp) of salt. Cook until they start to soften, about 3 minutes and add the peas. Cook another 3 minutes. Drain the liquid and set aside
- 5. When the water is rapidly boiling, add all but 1/2 tsp of the salt to the boiling water and add the pasta. Cook for 2 minutes. Drain the pasta, pour out all but 1/2 cup of the water from your pasta pan, and return the pasta to the pot over low heat. Add 1 tbsp of butter, the remaining salt, the chopped garlic, the crushed red pepper flakes and 1/4 cup of chopped parsley and combine thoroughly. Stir in the mushrooms, capers and peas and keep warm.
- 6. In a hot sauté pan or cast iron skillet, add the oil. When the oil's shimmering, place the scallops in the pan. Depending on their size, cook for 2 to 2-1/2 minutes until is well seared, but not burnt. Turn the scallops over and then add the shrimp. Cook the shrimp for 1 minute on each side. During the last minute add 1 tablespoon of butter and baste the scallops and shrimp. Everything should be done at the same time. Remove from the heat to a warm plate.
- 7. During the last minute of cooking the scallops and shrimp, add the remaining tbsp of butter to the butter and wine sauce and let it melt.
- 8. Divide the pasta between two bowls, sprinkle on the lemon zest, arrange the scallops and shrimp on top of the pasta, divide the sauce between the 2 bowls, sprinkle on the remaining parsley and serve.
More about "sautee scallops with angel hair recipes"
SCALLOPS AND PASTA WITH WHITE WINE BUTTER
From mygourmetconnection.com
- Arrange the scallops on a plate in a single layer and pat dry with paper towels. Brush both sides with a little oil and season with salt and pepper.
- Coat the bottom of a large frying pan with a small amount of oil and heat over medium-high heat. Working in batches, add a few handfuls of spinach and toss continually with a pair of tongs until wilted.
ANGEL HAIR PASTA WITH BAY SCALLOPS AND TOMATOES
From skinnytaste.com
- Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
- MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.
- Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
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