Scallops In Tomato Herbed Sauce Recipes

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SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE



Seared Sea Scallops with Linguini in a Herb and Wine Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 21

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

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.

SCALLOPS WITH FRESH TOMATO SAUCE



Scallops With Fresh Tomato Sauce image

Make and share this Scallops With Fresh Tomato Sauce recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 19

12 sea scallops
3 tablespoons flour
salt and pepper
1 lemon, quartered for garnish
parsley (to garnish)
2 tablespoons olive oil
8 romaine lettuce leaves
2 cups cherry tomatoes, halved
1/4 cup red onion, chopped
1 -2 jalapeno pepper, seeded and chopped
2 -3 garlic cloves, minced
2 tablespoons capers, rinsed and chopped
2 tablespoons fresh lemon juice
1/2 lemon, zest of
3 tablespoons fresh basil, sliced
3 tablespoons parsley, chopped
1 tablespoon oregano, chopped
1/4 cup olive oil
salt and pepper

Steps:

  • Make the sauce: Add all ingredients to a bowl.
  • Let it sit at room temperature for 1 hour, then start the scallops.
  • Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
  • Heat olive oil in a pan.
  • Add scallops and sauté 2-3 minutes.
  • Turn over and cook 3 minutes more until browned.
  • To serve, place 2 romaine leaves on a plate.
  • Top lettuce with 4-5 tablespoons of sauce.
  • Add 3 scallops to each plate and garnish with a lemon wedge and parsley.

Nutrition Facts : Calories 280.9, Fat 21.2, SaturatedFat 2.9, Cholesterol 14.8, Sodium 211.8, Carbohydrate 16.2, Fiber 4.2, Sugar 3.4, Protein 10.3

SCALLOPS IN TOMATO SAUCE



Scallops in Tomato Sauce image

I have been using this recipe for years. With the option to switch the herbs it is easy to add to a menu as an appetizer or a main dish. Stacey

Provided by Stacey Sweet

Categories     European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

8 scallops
1 lemon, zest of
1 dash safflower oil
1 shallots or 1 onion, finely chopped
1 lb very ripe tomatoes, quartered or 1 (14 ounce) can whole tomatoes, drained
salt and pepper
1 sprig fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 clove garlic
1 sprig fresh chervil or 1 sprig fresh tarragon (or a pinch of each dried)

Steps:

  • Shell scallops.
  • Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
  • Heat oil on low and cook shallot or onion until tender.
  • Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
  • Cover and simmer mixture for 10 minutes.
  • Remove lid and increase heat to high, to reduce the liquid quantity to half.
  • Remove sprig of thyme and bay leaf.
  • Press the sauce through a sieve into a frying pan.
  • Bring the tomato sauce back to a simmer.
  • Remove scallops from marinade.
  • Place on a paper towel to remove excess marinade.
  • Add the zest of a lemon and the scallops to the sauce.
  • Gently poach them for 2 minutes, being careful not to allow the sauce to boil.

Nutrition Facts : Calories 52.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 9.9, Sodium 54.9, Carbohydrate 6.3, Fiber 1.4, Sugar 3, Protein 6.2

SCALLOPS IN TOMATO HERBED SAUCE



Scallops In Tomato herbed sauce image

I like scallops and shrimp and just have to treat my family with some seafood and decided to make these scallops.

Provided by Marian Arbour

Categories     Fish

Time 55m

Number Of Ingredients 11

1 lb bay or sea scallops
2 Tbsp lemon juice fresh
1/2 lb button mushrooms
1 can(s) 1 lb whole tomatoes, drained
5 Tbsp olive or canola oil
2 clove garlic crushed
4 shallots,,sliced
4 parsley chopped
1/2 tsp salt
dash of white pepper
1/2 tsp each of dried thyme and dried oregano

Steps:

  • 1. Put scallops and lemon juice in glass bowl, toss ith wooden spoon and set aside..clean mushrooms and slice about 1/8th inch thick..add to bowl with scallops and give it a stir.
  • 2. Put 2 tablespoons oil into a skillet ..when oil is very hot add the garlic and half the shallots and half of the parsley..cook stirring constantly with wooden spoon until garlic is golden..with potato masher break uo tomatoes and add to skillet..reduce heat, cover skillet and simmer for 20 minutes stirring occasionally..uncover pan and cook sauce for another 5 minutes.
  • 3. Heat remaining oil in large skillet, when hot add remaining parsley and shallots..saute for 5 minutes..using slotted spoon add scallops and mushrooms to skillet and cook for another 10 minutes stir in tomato sauce and cook for another 2 to 3 minutes..serve with fluffy rice and good bread to dip into the sauce...makes 4 servings.

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