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How To make Scallop and Smoked Salmon Pasta
2 teaspoons olive oil
3 cloves garlic
1 1/2 cups 2% milk
2 tablespoons cornstarch
1/4 cup mozzarella cheese
shredded
1/4 teaspoon Pepper
1/4 cup parmesan cheese :
grated
pinch saffron threads crushed 4 ounces bay Scallops
1/3 cup green onion :
sliced
1 tablespoon Capers drained
2 ounces Smoked salmon :
cut in strips
8 ounces Spinach Fettucini or other pasta -- cooked and drained
Heat oil in a medium. saucepan over medium. heat. Add garlic and cook 30 sec. Stir together milk and cornstarch; add to garlic. Cook and stir over medium.-low heat till thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
Add scallops, green onion, and capers; cook for 3 to 5 minutes., stirring often; till scallops are done. Stir in salmon.
Serve over hot Fettucini or pasta.
How To make Scallop and Smoked Salmon Pasta's Videos
SEARED SCALLOPS WITH SCAMPI RECIPE (Best Way to Cook Scallops)
Seared scallops are a dish that many of us only eat in restaurants, but it doesn't have to be that way. In my opinion, the best way to cook scallops only requires good scallops and a really hot pan. Scallops and the accompanying scampi sauce that I'm going to show you in this video are super easy and should demystify the process and turn you into an at home scallop searing machine.
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APRON:
BOOS BLOCK CUTTING BOARD:
LODGE CAST IRON SKILLET:
MASAHIRO CHEF'S KNIFE:
4 NONSTICK SAUTE PAN:
FOR THIS RECIPE YOU'LL NEED:
▪Large U 10-12 fresh scallops (frozen will work if you can't find fresh)
▪High smoke point oil (enough to coat the bottom of whatever pan you're using)
Remove adductor muscle, dry all sides of scallops well, season generously with salt. Preheat oil in large cast iron pan over med-high.
Lay in scallops in the pan one at a time and firmly press. Sear for about 90 seconds. Flip to the second side and continue to sear for about 60 more seconds. Finish by basting for about 30 seconds with the hot oil in the pan. Scallops should reach about 130F/54C.
SCAMPI SAUCE
▪30g or 2 1/4 tbsp olive oil
▪40g or 4tbsp shallot
▪5g or 1 3/4tsp minced garlic (about 2 cloves)
▪pinch chili flake
▪3g or 1 1/8tsp ap flour
▪75g or 1/3c dry white wine
▪100g or 1/3-1/2c clam juice
▪60g or 4 1/4tbsp cold butter
▪Zest of 1 small lemon
▪5g or 1 1/3tbsp chopped parsley
▪pinch salt
Wipe out pan well then whisk oil, shallot, garlic and chili flake for about 90 seconds or until the mixture is becoming translucent. Add in flour, whisk, and cook for about 20 seconds before adding wine to deglaze. Bring to a simmer to reduce the liquid and thicken (about 30 seconds). Add clam juice, turn heat to low and allow to thicken and reduce for another 20 seconds or so. Whisk in cold butter to emulsify. Off heat, whisk in lemon zest. Add parsley and pinch of salt. Stir to combine. Serve over scallops.
#searedscallops #howtocookscallops #scampisauce #scallops #seascallops
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Scallop Scampi over Linguine Recipe - Laura Vitale - Laura in the Kitchen Episode 534
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Hot Smoked Salmon Pasta - super tasty meal in ten minutes
Fabulous hot smoked salmon pasta - so easy to make and you can use leftover smoked salmon or even canned salmon to make this recipe.
In the time it takes for your pasta to cook, you've got a super tasty sauce and dinner on the table in a few minutes. If you use fresh pasta, it will take around three minutes! Quicker than looking at the takeaway menu.
How to make hot smoked salmon pasta. If you've got leftovers of smoked salmon at Christmas then try this fabulous pasta dish.
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