Scallop And Herb Pasta Recipes

GARLIC BUTTER HERB SCALLOPS

Steps:

• In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
• Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
• In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
• Add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.

LINGUINI WITH SCALLOPS AND HERB CREAM

Steps:

• Prepare linguini as per directions on package.
• Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
• Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
• Add cream and parmesan. Stir until the sauce thickens.
• Toss with pasta.

SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
• Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
• Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
• Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.

BASIL PAN-SEARED SCALLOPS OVER PASTA

Steps:

• Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
• Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
• Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
• In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
• Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

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.

SCALLOP AND HERB PASTA

Steps:

• 1. Bring large pot of lightly salted water to boiling. Add pasta. Cook to al dente or to preference. Drain and rinse, keep warm.
• 2. Meanwhile, in large skillet melt butter over medium high heat. Pat scallops with paper towel to remove excess juices. Add scallops to skillet; cook and stir 5 minutes. Add peas, bacon, and garlic to skillet; cook and stir 2 minutes. Add parsley and chives; toss gently to combine.
• 3. Serve pasta, top with scallop mixture, and sprinkle with Parmesan.

LEMON HERB SAUCE FOR SCALLOPS

Steps:

• Sear the scallops, following the instructions for Pan Seared Scallops.
• Remove the scallops from the skillet to a plate and reduce the heat to medium. Add the butter, lemon juice, minced garlic and chopped herbs. Scrape the bottom of the pan with a spatula to release flavor from any browned bits stuck to the pan. Cook 1 minute until fragrant.
• Reduce the heat to low. Add the scallops and cover them with sauce. Then remove from the heat and serve immediately.

HERB PASTA SHEETS WITH SCALLOPS IN MADEIRA CREAM SAUCE

Steps:

• Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
• In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
• Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.

SEA SCALLOPS OVER SHALLOT-HERB PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.
• Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
• Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.

LEMON GARLIC SCALLOP PASTA

Steps:

• Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
• Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil, once shimmering, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown. The last minute, add 2 tablespoons of butter and baste the scallops, then remove from pan and tent 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, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.

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.

SEA SCALLOPS AND PASTA WITH GARDEN-HERB PESTO

Steps:

• Prepare Herb Pesto: In the bowl of a food processor fitted with metal blade, pulse together basil, mint, parsley, and sage. Add Parmesan, walnuts, salt, and pepper; process to combine. With motor running, slowly add olive oil through the feed tube until mixture forms a paste.
• Prepare Roasted Tomatoes: Heat oven to 425 degrees F. In a medium bowl, toss tomatoes, salt, pepper, and olive oil. Place tomato halves, cut side down, on a nonstick baking pan. Roast tomatoes until softened and edges are lightly brown -- 15 to 25 minutes.
• Prepare pasta according to package directions; drain well.
• Prepare Scallops: In a shallow bowl, combine scallops and 1 tablespoon dill. In a large skillet, heat vegetable oil over medium-high heat. When oil is hot, add scallops; cook 2 minutes. Turn scallops over and cook until they are just cooked through -- 2 to 3 minutes more. Be careful not to overcook.
• Return pasta to cooking pot. Stir pesto into hot pasta. Stir in roasted tomatoes, scallops, and remaining 1 tablespoon dill. Transfer to warm, rimmed soup bowls and serve immediately.