EASY Pasta Recipe with Scallops (Scallop Pasta)
Scallop pasta with an olive oil, lemon, and garlic sauce is ready in just 15 minutes. This easy pasta recipe is special enough for date night, but quick enough for a weeknight dinner.
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? Kosher salt
???? 8 ounces spaghetti
???? 1 pound sea scallops (about 12 to 16 scallops)
???? Ground black pepper
???? ⅓ cup plus 2 tablespoons extra virgin olive oil
???? 1 shallot, finely chopped
???? 4 large garlic cloves, minced
???? ½ teaspoon Aleppo pepper or red pepper flakes
???? 1 large lemon, zested and juiced
???? ½ cup milk
???? ½ cup grated Parmesan
???? 1 cup chopped parsley leaves
⏱️TIMESTAMPS⏱️
0:00 Intro
0:19 Prepping the scallops
0:51 Cooking the scallops
1:33 Grab some pasta cooking water!
1:41 Making the sauce
2:23 Adding the pasta to the sauce
2:43 Adding the scallops
2:50 Finishing touches
3:05 Taste test
#scallops #pastarecipe #easypastarecipe #scallop
Scallops and Pasta in Cream Sauce
Recipe here:
This Scallops and Pasta recipe is made with pan-seared sea scallops and tossed with a homemade creamy white wine garlic sauce with Parmesan and fresh vegetables.
Creamy Tagliatelle with Seared Scallops & Roasted Veggies Recipe [DAY 153]
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RECIPE
DAY 153 – Creamy Tagliatelle w/ Seared Scallops & Roasted Veggies
Serves 4-6
Ingredients:
*1 lb (500 g) Sea Scallops [fully dried on paper towel lined plate]
1 lb (500 g) Tagliatelle Pasta
½ lb (250 g) Fresh Asparagus [cut into 1 inch (2.5 cm) pieces]
1 Small Red Onion [chopped into 1 inch (2.5 cm) pieces]
½ pint (150 g) Cherry Tomatoes
4oz (100 g) Button Mushrooms [halved]
2 Cloves of Garlic [thinly sliced]
1 cup (240 ml) White Wine
8oz (200 g) Chive and Onion Flavored Philadelphia Cream Cheese
¼ cup (50 g) Olive Oil [divided into 2 Tbsp (25 g) & 2 Tbsp (25 g)]
2 Tbsp (6 g) Fresh Parsley [chopped]
Salt & Pepper (to taste)
* can be substituted with shrimp, crab meat, cooked lobster meat (in this case omit cooking the lobster meat)
Process:
1) Preheat your oven to 450 degrees (230 degrees in Celsius).
2) Fill a large pot with water and bring to a boil.
3) Add the asparagus, onion and cherry tomatoes on a baking sheet, drizzle with 2 Tbsp (25 g) of olive oil, season with salt and pepper, toss everything together, and roast for 20 to 25 minutes.
4) Preheat a medium nonstick pan over medium high heat, add the remaining 2 Tbsp (25 g) of olive oil and heat until slightly smoky (it has to be extremely hot!). Season the scallops with salt and pepper, add them to the pan, and cook for 2 minutes a side or until golden brown and crusty.
5) Remove scallops from the pan, lower the heat to medium, add the garlic (if there is no oil left in the pan add a couple more tablespoons), cook for 1 minute and add the mushrooms. Cook them for about 3 to 5 minutes.
6) Add the pasta to the boiling water at this point, and cook according to the package directions.
7) Season the mushrooms with salt and pepper and add the wine. Cook for 1 minute so the alcohol cooks out and the wine reduces a little.
8) Take the veggies out of the oven and add them to the mushrooms, and stir in the cream cheese. Let the cream cheese melt for about 2 minutes, and add the pasta and the parsley.
9) Cook them together for a minute and add the scallops in the last 30 seconds to heat through.
10) Place on a pretty plate and serve immediately!
Recipe by: Laura Vitale
Edited by: Ruta
How to Cook Perfectly Seared Scallops w/ Vegetables 鲜扇贝炒蔬菜 Chinese Stir Fry Recipe
This is a simple Chinese style vegetable stir fry topped with super yummy pan seared scallops - an easy dish that you can cook for your family. Try it and let us know what you think. ????????????
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4 - 5 pax
Seasoned scallops
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180g of scallops
1/2 teaspoon salt
1/2 teaspoon grounded black pepper
Vegetable stir fry
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2 thinly sliced shallots
5g grated ginger
2 cloves chopped garlic
1 cut fresh chilli
1 tablespoon oyster sauce
1 teaspoon fish sauce
1/2 teaspoon sugar
120g Shimeiji mushrooms
100g bok choy
30ml water
Some cornstarch solution
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If you like this recipe, you might like these too:
10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
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Perfect Pan Seared Sea Scallops Recipe + Lemon Chive Butter
If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.
Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells. It’s in the same family as a mussel, clam, or oyster. Scallops are most commonly sold shucked with the foot attached. The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked.
Ingredients for this recipe:
• 8 ounces softened unsalted butter + 2 tablespoons
• ½ peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• ¼ cup chopped fresh parsley
• juice and zest of 1 lemon
• 1 pound U12 sea scallops, foot removed
• 2 tablespoons oil
• 1/3 cup white wine
• sea salt and fresh cracked pepper to taste
Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Procedures:
1. In a stand mixer with the paddle attachment whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
2. Next, add in the lemon juice and mix until combined, about 1 minute.
3. Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
4. Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
5. Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
6. Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
7. Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
8. Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
9. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
10. Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!
Chef Notes:
Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.
Scallops are meant to be eaten at a more medium-internal temperature.
They will overcook very quickly and become very chewy.
If you have the option always buy dry-packed scallops.
Also, try serving the scallops with a simple beurre blanc.
There will be plenty of herb compound butter leftover that is perfect for freezing.
Creamy Garlic Scallops
Creamy Garlic Scallops are just as good as restaurant quality scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops. GET THE FULL RECIPE HERE: