Tarragon Lime Bay Scallops Over Angel Hair Pasta Recipes

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

TARRAGON LIME BAY SCALLOPS OVER ANGEL-HAIR PASTA



Tarragon Lime Bay Scallops Over Angel-Hair Pasta image

Categories     Citrus     Pasta     Shellfish     Sauté     Quick & Easy     Summer     Gourmet

Yield Makes 4 generous servings

Number Of Ingredients 5

3/4 lb dried angel-hair pasta (capelli d'angelo)
1 1/2 lb bay scallops or quartered sea scallops, tough muscle removed from side of each if necessary
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons fresh lime juice, or to taste
2 tablespoons finely chopped fresh tarragon, or to taste

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
  • While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.
  • Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.

SCALLOPS WITH ANGEL HAIR



Scallops with Angel Hair image

Scallops taste extravagant, but they're actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. -Nancy and John Mueller, Menomonee Falls, WI

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

8 ounces uncooked angel hair pasta
3/4 pound bay scallops
2 teaspoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1/4 cup dry white wine or additional vegetable broth
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup minced fresh parsley
Shredded Parmesan cheese and thinly sliced green onions, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through., Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.

Nutrition Facts : Calories 340 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

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.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

TARRAGON SCALLOPS



Tarragon Scallops image

This is an quick and easy scallops recipe. Make sure to use "dry" sea scallops (the ones without any water added). Simple and delicious.

Provided by Parsley

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs dry sea scallops (the larger type WITHOUT water added)
1 garlic clove, minced
4 tablespoons unsalted butter
1/2-3/4 teaspoon crushed dried tarragon (use twice as much chopped fresh tarragon)
1/8 teaspoon paprika
1 -2 tablespoon shredded parmesan cheese

Steps:

  • If some scallops are a lot larger than others, you may want to cut the larger ones in half.
  • Rinse scallops and pat dry with paper towels.
  • In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute.
  • Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking.
  • Sprinkle with paprika and parmesan cheese and serve immediately.

TARRAGON LIME BAY SCALLOPS



TARRAGON LIME BAY SCALLOPS image

Categories     Fish     Sauté     Quick & Easy     Dinner

Number Of Ingredients 5

3/4 lb dried angel-hair pasta (capelli d'angelo)1 1/2 lb bay scallops or quartered sea scallops
tough muscle removed from side of each if necessary3 tablespoons butter3T margarinered onions & chopped
fresh garlicchopped tomatoes.A splash of red wine.3 tablespoons fresh lime juice
or to taste2 tablespoons finely chopped fresh tarragon
or to taste

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.While pasta is cooking, pat scallops dry and season with salt and pepper. Heat ½ oil & 1 ½ butter over moderately high heat until foam subsides. Saute red onions until translucent. Add finely chopped, fresh garlic, tarragon. Sear/mix scallops until opaque. about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 T marg. and butter in same manner. Add chopped tomatoes. A splash of red wine. Salt & Pepper Return first batch of scallops to skillet and stir in lime juice and tarragon.Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper Add more tarragon as a garnish.

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

TARRAGON LOVER'S SCALLOPS



Tarragon Lover's Scallops image

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Provided by Stompy

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
  • Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g

LEMONY SCALLOPS WITH ANGEL HAIR PASTA



Lemony Scallops with Angel Hair Pasta image

This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked multigrain angel hair pasta
3 tablespoons olive oil, divided
1 pound sea scallops, patted dry
2 cups sliced radishes (about 1 bunch)
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
6 green onions, thinly sliced
1/2 teaspoon kosher salt
1 tablespoon grated lemon zest
1/4 cup lemon juice

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm., In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.

Nutrition Facts : Calories 404 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 737mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

More about "tarragon lime bay scallops over angel hair pasta recipes"

ANGEL HAIR PASTA WITH BAY SCALLOPS AND TOMATOES
Web Feb 6, 2013 Protein:27 Carbs:43 Fat:5 Sauteed bay scallops with tomatoes and a touch of white wine and lemon juice served over angel …
From skinnytaste.com
5/5 (19)
Total Time 30 mins
Cuisine Italian
Calories 345 per serving


BAY SCALLOP LINGUINE RECIPE - MY EVERYDAY TABLE
Web Nov 6, 2021 Heat butter in a nonstick skillet over medium heat and toast breadcrumb mixture for 2-4 minutes, until golden brown. Set aside and when cool, stir in lemon zest …
From myeverydaytable.com


SCALLOP PASTA WITH LEMON & HERBS – A COUPLE COOKS
Web Aug 30, 2020 Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook …
From acouplecooks.com


ANGEL HAIR PASTA WITH SCALLOPS AND ARUGULA | WILLIAMS SONOMA
Web Aug 2, 2020 Add the scallops and any juices that have accumulated, then add the capers and pine nuts. Toss over low heat to finish cooking the scallops and mix the ingredients, …
From williams-sonoma.com


CREAMY SCALLOP PASTA - SCALLOP PASTA RECIPE - RASA MALAYSIA
Web Jan 21, 2019 Instructions. Heat up a pot of water and cook the spaghetti until al dente, per the package instructions. Drain the spaghetti when they are cooked. Season the …
From rasamalaysia.com


25 BEST ANGEL HAIR PASTA RECIPES FOR DINNER - INSANELY GOOD
Web May 23, 2022 Bursting with olives, carrots, and tomatoes tossed with a creamy dressing, this pasta salad is definitely a winner. 24. Angel Hair With Bacon and Tomatoes. Bacon, …
From insanelygoodrecipes.com


10 BEST GARLIC SCALLOPS WITH ANGEL HAIR PASTA RECIPES
Web Jun 22, 2023 Angel Hair Pasta With Scallops Delicious Pasta Recipes scallops, black pepper, fresh parsley, angel hair pasta, garlic and 8 more Angel Hair Pasta with Scallops and Tomatoes Skinnytaste angel hair …
From yummly.com


ANGEL HAIR PASTA AND SCALLOP RECIPES - SUPERCOOK
Web browse 26 angel hair pasta and scallop recipes collected from the top recipe websites in the world. ... Lemony Seared Sea Scallops over Angel Hair. pastafits.org. Ingredients: …
From supercook.com


SIMPLE BAY SCALLOPS WITH PASTA AND LEMON GARLIC SAUCE
Web Jul 3, 2023 This Simple Bay Scallops with Pasta and Lemon Garlic Sauce recipe is one of our favorites because it combines creamy garlic linguine, buttery tender bay scallops, …
From powellfamilycooking.com


RECIPES/TARRAGON-LIME-BAY-SCALLOPS-OVER-ANGEL-HAIR-PASTA …
Web A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


30 DIVINE ANGEL HAIR PASTA RECIPES | TASTE OF HOME
Web Feb 28, 2022 Lemony Scallops with Angel Hair Pasta. This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, …
From tasteofhome.com


7 BEST ANGEL HAIR PASTA RECIPES - PASTA.COM
Web 6. Angel Hair Pasta with Shrimp in White Wine Sauce. Angel Hair Pasta with Shrimp in White Wine Sauce_Featured. White wine sauce pairs wonderfully with shellfish, and …
From pasta.com


CHIPOTLE LEMON TARRAGON SCALLOPS WITH ANGEL HAIR PASTA
Web May 13, 2016 Cuisine American Servings 2 Ingredients 10-12 large scallops Salt & pepper to taste 3 tablespoons butter divided
From saltandlavender.com


CREAMY GARLIC TARRAGON SCALLOPS - DIVERSE DINNERS
Web Nov 4, 2018 Add butter to skillet and when almost melted add garlic and saute until scent releases. Deglaze pan with wine, or stock picking up the bits stuck to the bottom of the …
From diversedinners.com


ANGEL HAIR PASTA WITH SHRIMP, TARRAGON AND LEMON
Web Mar 5, 2012 1 Tbsp. Lucinda’s®Fresh Tarragon Leaves, minced. 2 Lemons (juice of) 1 lb. Fresh Shrimp (peeled and deveined) 1/2 lb. Angel Hair Pasta, cooked . Heat the olive …
From lucindasflavorstation.com


Related Search