Spaghettini With Pine Nuts And Spicy Scallops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS



Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts image

This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don't like spicy. Shrimp would work in place of the scallops.

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup pine nuts
3/4 lb linguine
6 tablespoons olive oil
1 1/2 lbs sea scallops
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/4 inch pieces
6 garlic cloves, minced
6 tablespoons fresh parsley, chopped
1/2 teaspoon red pepper flakes

Steps:

  • Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
  • In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
  • Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
  • Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
  • Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
  • In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
  • Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
  • Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.

Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1

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.

SPAGHETTINI WITH PINE NUTS AND SPICY SCALLOPS RECIPE



Spaghettini with Pine Nuts and Spicy Scallops Recipe image

Provided by aiati

Number Of Ingredients 9

1/4 cup pine nuts
3/4 pound spaghettini
5 tablespoons olive oil
1 pound sea scallops
6 cloves garlic, minced
4 scallions, cut into thin slices, white and green portions kept separate
2 tablespoons chopped fresh flat-leaf parsley, plus 1/2 cup whole leaves
1/2 teaspoon dried red-pepper flakes, or more to taste
1 teaspoon salt

Steps:

  • 1. In a small frying pan, toast the pine nuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove. 2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. 3. While the pasta cooks, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat. Add the scallops and sear until brown on the bottom, 1 to 2 minutes. Turn the scallops and sear until brown on the other side, another minute or two. Remove the scallops from the pan and cut them into quarters. 4. Reduce the heat to moderate. Heat the remaining 4 tablespoons oil in the pan used to toast the pine nuts. Add the garlic, white scallion slices, chopped parsley, red-pepper flakes and salt. Cook, stirring, until the scallions soften, about 2 minutes. 5. Drain the spaghettini. Toss the pasta with the toasted pine nuts, scallops, scallion mixture, scallion greens and parsley leaves.

SPAGHETTINI WITH SPICY SEAFOOD



Spaghettini with Spicy Seafood image

My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
  • Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
  • While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
  • Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

More about "spaghettini with pine nuts and spicy scallops recipes"

SCALLOPS WITH SHALLOT AND PINE NUTS - ITS THYME 2 COOK
Jan 4, 2021 Scallops with Shallot and Pine Nuts is a simply sublime seafood indulgence that’s also simple to make. This recipe starts with halved sea scallops which makes them easy to brown in a matter of minutes. Next, you saute …
From itsthyme2cook.com


LINGUINE WITH SCALLOPS, SUN-DRIED TOMATOES, AND PINE NUTS
Jul 5, 2022 Toast the pine nuts in the oven until golden brown, about 8 minutes. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
From foodandwine.com


10 WAYS TO USE PINE NUTS FOR MORE THAN JUST PESTO
1 day ago The pine nut is a tiny, flavor-packed, and buttery nut typically associated with Genovese basil pesto.However, it is much more versatile than one may believe. Pine nuts — …
From chowhound.com


SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI AND BASIL
Wash the scallops. Remove the tough tendon on the side and dry well on paper towels. In a large saucepan or flame-proof casserole, heat the oil. Add the garlic and cook over moderately low …
From recipe-finder.com


PASTA WITH GARLICKY TOMATO SAUCE & BAY SCALLOPS - EATINGWELL
3 days ago As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. EatingWell's Editorial Guidelines. Published on December 19, 2024. Tested by. …
From eatingwell.com


SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI A - BIGOVEN
Scallop and Pine Nut Sauce with Spaghettini A recipe: Try this Scallop and Pine Nut Sauce with Spaghettini A recipe, or contribute your own. Add your review, photo or comments for Scallop …
From bigoven.com


SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI AND BASIL
Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season with 1/2 tsp. of …
From americanrecipes.eu


SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI AND BASIL RECIPES
Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season with ½ …
From tfrecipes.com


SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI AND BASIL - RECIPELAND
Jan 28, 1996 Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season …
From recipeland.com


SCALLOPS WITH CAPELLINI AND PINE NUTS RECIPES
Steps: Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.
From tfrecipes.com


SPAGHETTINI WITH SPICY SEAFOOD - FOOD NETWORK
This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.
From foodnetwork.co.uk


10 BEST SPAGHETTINI PASTA RECIPES - YUMMLY
The Best Spaghettini Pasta Recipes on Yummly | Spaghettini With Lemon And Ricotta, Shiitake Alfredo Over Pork Medallions, Spaghettini With Lemon And Ricotta
From yummly.com


SPAGHETTINI WITH SCALLOP ARRABBIATA - CANADIAN LIVING
Oct 13, 2009 In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops, in batches, until golden, about 2 minutes. Remove and set aside. In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, …
From canadianliving.com


SPAGHETTINI WITH VEGETABLES AND PEPPER-VODKA SAUCE
1 bunch brocccoli, about 1 ¼ pounds ¼ pound of snow peas 5 plum tomatoes, about 1 pound Salt to taste ¾ pound spaghettini 2 tablespoons olive oil 1 tablespoon finely chopped garlic ¼ …
From pierrefraney.com


RECIPESOURCE: SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI A
Sep 26, 2024 and your source for recipes on the Internet. ... Fish and Seafood Recipes: Scallops Recipes: Scallop And Pine Nut Sauce With Spaghettini A: Burger Recipes; Potato …
From recipesource.com


RECIPES - SCALLOPS WITH SHALLOT BUTTER AND PINE NUTS - PIERRE FRANEY
1 pound fresh bay scallops 8 tablespoons of butter 3 tablespoons finely chopped shallots Salt 2 tablespoons pine nuts 1 tablespoon chopped parsley 1/3 cup fine, fresh bread crumbs 1 …
From pierrefraney.com


SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI A RECIPES
Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining …
From tfrecipes.com


Related Search