Seared Scallops Over Linguine With Bacon And Peas Recipes

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LINGUINI WITH BACON AND SCALLOPS



Linguini with Bacon and Scallops image

A quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.

Provided by denisef

Categories     Meat and Poultry Recipes     Pork

Time 49m

Yield 6

Number Of Ingredients 11

1 pound linguine
1 onion, finely chopped
6 slices bacon, diced
1 pound sea scallops, halved horizontally
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon salt
½ cup dry white wine
⅓ cup chopped Italian parsley
1 pinch lemon zest, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
  • Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 66.2 g, Cholesterol 46.1 mg, Fat 12.1 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 3.2 g, Sodium 688 mg, Sugar 4.4 g

PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE



Pan Seared Scallops in Creamy Champagne Sauce image

If you have never paired tender, buttery, pan seared scallops with a creamy wine sauce, you are totally missing out! Toss the whole thing with some fresh linguine and crispy crumbled bacon, and you have a very special dinner for two for Valentine's Day.

Provided by Karen

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 slices thick-cut bacon (chopped)
8 ounces scallops (fresh or thawed if they were frozen)
salt and pepper
3 large shallots (sliced (about 1 and 1/2 cups))
salt and pepper
2 teaspoons flour
1 tablespoon champagne vinegar (optional)
1 cup white wine (or champagne, I used Sherry cooking wine)
1 & 3/4 cups chicken broth**
1/2 cup cream
2 teaspoons dijon mustard
2 teaspoons fresh thyme (or 3/4 teaspoon dried)
salted boiling water (large pot for pasta)
8 ounces linguine pasta
3-4 cups fresh spinach
1/4 cup parmesan cheese (shredded (to garnish))

Steps:

  • In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
  • While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
  • Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
  • Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
  • Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
  • Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
  • Remove the scallops to a plate and set aside.
  • Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
  • Add 2 teaspoons of flour and cook for 1 more minute.
  • Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
  • Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
  • Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
  • Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
  • Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
  • Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
  • Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
  • Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
  • Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
  • Microwave the bacon for about 20-30 seconds to warm it.
  • Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

Nutrition Facts : ServingSize 1 g, Calories 1224 kcal, Fat 71 g, SaturatedFat 31 g, Cholesterol 189 mg, Sodium 2263 mg, Carbohydrate 80 g, Fiber 9 g, Sugar 17 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 35 g

PAN SEARED SCALLOPS WITH BACON CREAM SAUCE



Pan Seared Scallops with Bacon Cream Sauce image

If ever there was a recipe to seal the deal on date night, this one is it.

Provided by Meghan Y.

Categories     Appetizer

Time 30m

Number Of Ingredients 8

6 slices bacon, chopped
1/2 Tbsp butter
1 cup heavy cream
1/2 cup Parmesan, freshly grated
1/2 tsp olive oil
6 large scallops
Salt & pepper
Chopped chives for garnish

Steps:

  • In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
  • Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
  • In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot (make sure it's really hot!), add the scallops to the pan. Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown. Remove to a paper towel-lined plate to drain.
  • Serve the scallops over a layer of bacon cream sauce. Garnish with chives.

Nutrition Facts : Calories 751 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 214 milligrams cholesterol, Fat 66 grams fat, Fiber 0 grams fiber, Protein 30 grams protein, SaturatedFat 37 grams saturated fat, ServingSize 3 scallops with sauce, Sodium 1495 milligrams sodium, Sugar 4 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

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.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON



Seared Scallops with Mint, Peas, and Bacon image

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Scallop     Seafood     Shellfish     Bacon     Pea     Summer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

Steps:

  • Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
  • Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
  • Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
  • Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
  • Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS



Seared Scallops with Creamy Noodles and Peas image

Categories     Dairy     Fish     Herb     Pasta     Vegetable     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces medium egg noodles
1 cup frozen peas
3/4 pound large sea scallops (about 15; tough ligament removed from side of each if attached), halved horizontally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives

Steps:

  • Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
  • While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
  • Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

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.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

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