Scallops And Edamame Pasta Recipes

SCALLOPS AND EDAMAME PASTA

Steps:

• Cut scallops in half or quarters depending on size.
• Beat egg with water in bowl large enough to hold scallops.
• Add scallops and stir to coat.
• Drain off excess egg.
• In a food storage bag mix flour, paprika, pepper and salt.
• Add drained scallops to bag and shake to coat.
• Heat a large frying pan over medium/low heat.
• When hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray.
• Cook scallops for about 5 minutes.
• Remove scallops and put aside.
• Meanwhile put pasta on to boil.
• While pasta is cooking, mix together broth, garlic, vinegar and soy sauce.
• Pour into the same pan that you cooked the scallops inches.
• Bring to a boil and add mushrooms and edamame.
• Cook for 5 minutes.
• Add scallops and cook for 5 to 7 minutes more.
• When pasta is done, drain and add to frying pan with other ingredients.
• Stir to mix in pasta and serve.

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.