Spaghetti Salad With Scallops Recipes

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

SPECIAL SCALLOP SALAD

Steps:

• Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

SCALLOP PASTA SALAD

Steps:

• In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours. , Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, salt and pepper.

PASTA WITH PESTO AND SCALLOPS

Steps:

• In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
• Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
• Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

PASTA SALAD WITH SCALLOPS

Steps:

• 1. Sautte scallops in butter in a large skillet over medium heat 3 to 4 minutes or until the scallops are opaque. Drain and set aside.
• 2. Cook the macaroni according to the package instructions. Drain. Rinse with cold water, and drain well.
• 3. Combine the reserved scallops, macaroni, oranges, garbanzo beans, snow peas, and green onions in a large bowl.
• 4. Combine the oil and the next 5 ingredients in a glass jar. Shake well until combined. Pour the dressing over the macaroni mixture. Toss gently.
• 5. Cover and chill. Serve on lettuce leaves. Sprinkle with the sunflower kernels.