- Home
- Pasta
- How To make Scallops with Spinach and Tomatoes
How To make Scallops with Spinach and Tomatoes
1 tb Olive oil
2 md Garlic cloves, chopped fine
1 cn Salt-free whole tomatoes
-(16-ounce) 1/2 c Rich, salt-free fish stock
1 tb Lemon juice
1 tb Double concentrate tomato
- paste 2 ts Sugar
1 Bay leaf
1/2 lb Bay scallops
1/4 lb Spinach leaves (about 1 cup
-packed), stemmed, ribbed, -washed, and cut into 1/2" -strips Cooked pasta-medium strands In a large skillet or saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the tomatoes, crushing them with your hands, and stir in the fish stock, lemon juice, tomato paste, sugar and bay leaf. Simmer for 7 to 10 minutes, until thick but still fairly liquid. Then stir in the scallops and the spinach and continue simmering until the scallops are cooked through and the sauce is thick, 3 to 5 minutes more. Serve over cooked pasta -- suggestions: spaghetti, linguine, or fettuccine.
How To make Scallops with Spinach and Tomatoes's Videos
Seared Scallops over Indomie Goreng gourmet style with spinach, white pearl onions, cherry tomatoes
Seared Scallops over Indomie Goreng gourmet style with spinach, white pearl onions, cherry tomatoes, local grown carrots .
Indonesian famous instant noodle in gourmet style with fresh scallops and locally grown organic vegetables. #supportlocal
ingredients:
* scallops - whole foods
* baby spinach - whole foods
* local grown carrots - whole foods
* cherry tomatoes - wegmans
* white pearl onions - wegmans
* Indomie Goreng - lotte supermarket
Who said Indomie Goreng cannot be gourmet. I made the Indomie Goreng in Gourmet!
Kelly's Seared Scallop Pasta
Find everything you need for this recipe at
SEARED SCALLOPS WITH SPINACH FETTUCCINE
1 pound Spinach Fettuccine
6 -- 8 large sea scallops (FRESH not frozen)
Salt and pepper
1 tablespoon Olive oil
3 cloves minced garlic
2 tablespoons Butter
¼ cup dry White wine
The juice from 2 lemons
1 tablespoon Fresh parsley
Lemon zest
¼ cup Parmesan cheese
Cook pasta as directed.
Make sure to dry the scallops very well before you sear them.
Put olive oil in a pan and wait for it to get extremely hot. Then place the scallops in the pan and let them sit for 2 minutes. DO NOT MOVE THEM or you will mess up that beautiful sear. Flip them over to cook for 2 minutes on the other side...then take them out and let them rest.
Add chopped garlic and butter into your pan and deglaze with white wine. Let it simmer and reduce for a couple minutes...then add in the lemon juice and fresh parsley. Let your sauce continue to reduce and thicken.
Place some spinach fettuccine in your sauce and mix it all together. Place the pasta in a bowl and top with 3 large scallops. Drizzle some remaining sauce over the top. Finish with lemon zest and more fresh parsley.
Scallops Grenobloise with Jacques Pepin
Jacques Pepin cooks Scallops Grenobloise at his home in Madison, CT.
The Day is a locally owned and operated independent media company, part of a vanishing breed in the United States. We are dedicated to delivering local, independent, reliable and accountable journalism. The Day is based in New London, Connecticut, and covers the southeastern part of the state.
You can support The Day by subscribing at
Connect with The Day:
Facebook:
Twitter:
YouTube:
Instagram:
How to make seared scallops and tomato marmalade
Impress your guests at your next barbecue! Chef Billy Parisi shows us how to make seared scallops with tomato marmalade, grilled corn and two different compound butters.
Creamy Tuscan Shrimp Scallops | Supergolden Bakes
Tuscan Shrimp and Scallops in a rich creamy sauce with sun dried tomatoes and spinach. Incredibly delicious, super quick and so easy to make.
Full printable recipe
Find all my recipes on SupergoldenBakes:
Connect with me here:
Instagram
Facebook
Pinterest
Twitter
Perfect Seared Scallops ~ Heirloom Tomato Chutney Recipe ~ Date Night ~ Cheoff Geoff
If you want to think like a chef, you must master classical cooking techniques. Watch Cheoff Geoff teach you how to sear the perfect scallop and learn how to make an heirloom tomato chutney recipe.
Print/Download Recipe Card:
Searing scallops may look difficult, but if you handle them properly and use classical cooking techniques, you can get the perfect sear every time. This is a great date night idea. Bring the restaurant experience home with your favourite wine. The heirloom tomato chutney is the perfect compliment—a melding of sweet, spicy and sour flavours—to go with the delicateness of the scallops. Bon Appetit!