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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
SCALLOPS LINGUINE with Cherry Tomatoes and Capers [ENG]
Hello friends! Today a recipe with scallops. Scallop pasta, cherry tomatoes and capers. A quick and easy dish that will surprise you for its simplicity. Try it and you will not be disappointed!
Ingredients and doses for 2 people:
220 gr linguine or spaghetti
4/6 scallops
1 tablespoon of capers
10 cherry tomatoes
Half a glass of white wine
Parsley
Extra virgin olive oil
Salt and pepper
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# pasta #scallops # recipe
Video: Anna Bianco
Animation Logo: moephatproductions.com
Logo: Katrin Scheibert
© Luca in his kitchen / Anna Bianco 2021
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.
Pan Seared Scallops with Lemon Garlic Sauce
Easy to master gourmet meal all made in one pan. The seafood is brined first for extra flavor and tenderness as is cooks. A tangy citrus garlic sauce coats each tasty scallop.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? INSTRUCTIONS:
00:00 Intro
00:56 Brine the Scallops
01:37 Rinse and Dry
02:11 Season with Salt
02:49 Baste the Scallops
03:41 Make a Pan Sauce
04:14 Garnish and Serve
✅ INGREDIENTS:
---Brine
• ⅓ cup kosher salt
• 1 cup hot water
• 4 cups ice cubes
• 1 pound scallops
---Scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dijon mustard
• 2 tablespoons heavy cream
• 1 teaspoon chopped dill
• black pepper
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Pasta with Scallops
This is something I threw together in a hurry on a busy evening. I edited the video to set the tone of how things were going. Not the greatest quality but a lot of fun and the food turned out great!
I should have used more scallops but I'll remember for next time!
Pasta with Scallops
==============================
1/2 small onion
2 cloves garlic
6 oz sea scallops
salt & black pepper to taste
2 TBSP extra virgin olive oil
7oz vegetable broth (or chicken broth)
28 oz can of San Marzano tomatoes
Dice the onion & garlic.
In a frying pan over medium heat put in the extra virgin olive oil and sea scallops (if frozen make sure they're thawed first), salt & black pepper. Cook until seared. Remove from pan onto a plate and then add the garlic & onion to the skillet until translucent.
Add vegetable (or chicken) broth and deglaze the pan. Once broth begins to bubble add the can of San Marzano tomatoes and use a potato masher to crush the tomatoes. Let the mixture cook for about 5 minutes and then add the scallops and let them heat through.
Once the scallops are heated you're done! Put over your favorite pasta and enjoy!
Credits
=========================
Improbable Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License