Scallops And Penne Pasta In A Saffron Broth Recipes

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SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH



Spaghettini with Chopped Shrimp and Scallops in Rich Broth image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 to 8 servings as first course or 4 to 6 servings as main

Number Of Ingredients 13

3 ounces medium shrimp, in their shells
5 ounces fresh scallops
1/4 cup water
1/2 cup extra-virgin olive oil
1/4 cup finely chopped onions
1 teaspoon finely minced fresh garlic
1 small fresh hot pepper
1 cup dry white wine
1 tomato, peeled, seeded, and finely chopped
1/2 teaspoon sea salt
1 pound dried spaghettini
2 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
  • Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
  • Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes. Serve immediately.

PASTA WITH SAFFRON SHRIMP AND SCALLOPS



Pasta with Saffron Shrimp and Scallops image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons butter
4 tablespoons finely minced shallots
1 large carrot, finely minced
1 stalk celery, finely minced
1 teaspoon saffron dissolved in 1/2 cup dry white wine
1/2 cup heavy cream
1 cup fish stock (or 1/4 cup clam juice mixed with 3/4 cup chicken broth)
8 ounces (net weight) peeled and deveined shrimp, cut into 1 inch pieces
8 ounces scallops, "foot removed" and sliced horizontally
1 pound tomatoes, seeded and finely diced
1 pound black fettucine
1 cup thawed frozen petite peas, warmed in microwave oven

Steps:

  • The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

DELICIOUS PENNE WITH SCALLOPS



Delicious Penne With Scallops image

Found at Diannaskitchen.com, tried last night and the family loved it! I doubled the sauce recipe (not the pasta). Creamy with a little bit of a flavorful kick. Easy, with ingredients I already had on hand.

Provided by novembrrr

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1 teaspoon chili powder
1/8 teaspoon ground cayenne pepper
1 lb bay scallop
12 ounces penne or 12 ounces spiral shaped pasta
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 1/2 tablespoons cornstarch
1/4 cup water
1/2 cup fat free sour cream or 1/2 cup low-fat sour cream

Steps:

  • In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
  • Mix cornstarch with 1/4 cup water, set aside.
  • Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
  • Cook the pasta in boiling salted water just until tender.
  • Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
  • To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
  • Add the scallops and sour cream to the skillet.
  • Drain the cooked pasta and stir into hot scallops mixture.

Nutrition Facts : Calories 513.2, Fat 9.8, SaturatedFat 3, Cholesterol 48, Sodium 717.9, Carbohydrate 78.6, Fiber 9.7, Sugar 2.7, Protein 28.3

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR



Scallops With Saffron Lobster Sauce and Caviar image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 cups dry white wine
1 2-pound lobster
2 1/2 teaspoons cold, unsalted butter
2 shallots, peeled and minced
1 cup sparkling wine
1 pound large sea scallops
1/4 teaspoon saffron threads
3 tablespoons golden caviar
8 cups cleaned and stemmed spinach leaves

Steps:

  • In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
  • When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
  • Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
  • Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
  • Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 5 grams, TransFat 0 grams

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