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How To make Pasta with Scallops/Vegetables
PHILLY.INQUIRER:
10 oz Fresh white or spinach fettu
2 c Broccoli florets
1 tb Olive oil
2 Cloves garlic,crushed
1 Red or yellow pepper,cored
Seeded and diced 4 oz Mushrooms,sliced
3/4 lb Bay or sea scallops
1/4 c Dry white wine
1/2 c Chicken broth or clam juice
1/4 ts Nutmeg
1/4 ts White pepper
1/4 ts Salt
1 ts Cornstarch
2 ts Lemon juice
Bring 2 quarts of salted water to a boil.Add fettuccine and bring to a boil.Add broccoli florets and cook 3 to 5 minutes,until tender.( if using dried pasta,cook pasta 5 minutes,then add broccoli and cook 4 to 5 minutes more.)Drain and toss. Heat oil in large,nonstick skillet over medium heat.Saute garlic one minute,until fragrant.Add peppers and mushrooms.Cook,stirring constantly for 3 to 4 minutes,or until peppers begin to soften.Stir in scallops with any accumulated juice.Cook just until scallops begin to go opaque.Stir in white wine and broth.Add nutmeg,white pepper,and salt.Bring liquid to a simmer and cook 2 to 4 minutes more depending on size of scallops. In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mixture.Cook just until sauce thickens slightly.Turn warm pasta into serving bowl.Add scallop mixture and toss to coat pasta.If dersired sprinkle with Parmesan cheese.Serve warm.Makes 4 servings.
How To make Pasta with Scallops/Vegetables's Videos
Vegan Scallops Scampi Linguine | My Vegan Kitchen Life | Cooking | Tasting | Foodie Fun ????
Indulge in this Vegan Scampi Scallops Linguine. This can be made for a special occasion dinner or just because. Linguine tossed in butter garlic and cheese, need I say more. This simple recipe is easy and light on ingredients, but guaranteed to impress!!!
2 large or 3 small King Oyster Mushrooms
4-6 cloves of garlic
1/2 yellow onion
Olive oil
Vegan butter
Fresh Spinach
Linguine pasta
Coconut milk full fat (chaokoh brand)
Vegan parmigiana cheese
Furikake Japanese seasoning
GARLIC BUTTER PASTA WITH BABY SCALLOPS | SCALLOPS RECIPE | SHIELA MARIE’S KITCHEN
#scallopsrecipe #easyrecipe #shielamarieskitchen
20 Minute Mediterranean Shrimp Pasta!
Prepared Mediterranean-style and tossed in a light sauce with garlic, onions, white wine, and lemon juice. It’s like fine dining at home! FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? ALEPPO PEPPER
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 3/4 lb thin spaghetti
???? Kosher salt
???? Extra virgin olive oil
???? 1 lb large shrimp peeled and deveined (thawed if frozen)
???? Black pepper
???? ½ red onion chopped
???? 5 garlic cloves minced
???? 1 teaspoon dry oregano
???? ½ teaspoon red pepper flakes or 1 teaspoon Aleppo pepper flakes
???? 1 cup dry white wine I used Pinot Grigio
???? 1 lemon zested and juiced
???? Large handful chopped fresh parsley about 1 cup packed
???? 2 to 3 vine ripe tomatoes chopped
???? Parmesan cheese to your liking.
Jacques Pépin's Pesto Pasta and Smoked Scallops | KQED
In this week's episode of Today's Gourmet, Jacques Pépin prepares a simple but delicious pesto fettucine with vegetables. If you've ever wanted to try your hand at smoking meats, Jacques shares a detailed guide, including what type of wood chips you might use, soaking times, etc. He uses his smoker to prepare golden smoked scallops on top of an acidic bed of citrus, tomato, and cilantro. He rounds out the meal with a grapefruit dessert.
In This Episode:
00:00: Fettucine with vegetables recipe
3:45 How to make pesto
7:17 Grapefruit dessert recipe
11:18 How to smoke meats
14:02 Smoked scallops recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 309, 1994. New Cuisine
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Lemon Garlic Shrimp Pasta - So Easy You'll Make It All Year Long
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Today we're making lemon garlic shrimp pasta. This is a great summer pasta and one we make quite often during the warmer months. I hope you enjoy this easy shrimp with linguine recipe!
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Spaghetti Aglio Olio Scallop Recipe In 4K
#aglioolio #spaghettiaglioolio #barilla
We are using the much more premium Barilla bronze dye spaghetti here. It has a rougher texture and is able to absorb sauces even better than the regular pasta.
Simply boil the pasta for 10 minutes in a pan of boiling salted water (about 2 tsp salt). Strain and retain the pasta water.
In a pan, flash fry the 8 scallops in a generous amount of olive oil for about 1 minute each side. Remove the scallops as well as the golden brown crusts and set aside.
In the same pan, add 4 cloves of sliced garlic. Sauté until the garlic is almost golden brown and aromatic. Add 2 tbsp of unsalted butter and the butter fizzle as it melts in the pan. Quickly add a few handfuls of finely chopped parsley and stir well.
Add 2 small ladles of stock or pasta water and shake the pan to let everything come together to form a butter sauce. Season with additional salt until the sauce is salty enough like salt water.
Add the pasta and quickly use a pair of tongs to mix the spaghetti well with the sauce. If possible, toss to help the pasta absorb the sauce faster. Once the sauce has turned creamy and reduced, return the scallops to the pan.
Add 1 tbsp of butter. Give one final toss to emulsify all the butter. Then twirl the pasta onto a plate with the aid of a big ladle. Place the scallops at the side and pour the garlic and butter sauce on top. Garnish with the scallops crusts.
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Music track “The Italian Kitchen” from The Eternal Broth album, composed and performed by Ian Low.
Download the album from iTunes at The Eternal Broth by Ian Low