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How To make Skillet Pasta with Shrimp Scallops& Vegetables
1 tb Vegetable oil
3 sm Zucchini, cut into thin
-strips 1 md Red bell pepper, slivered
- 1 md Green bell pepper, slivered
6 oz Bay shrimp
1 (8 oz.) bottle clam juice
1 (9 oz.) pkg. fresh angel
-hair pasta, cooked and -drained 1/4 ts Salt
2 tb Finely chopped parsley
1/3 c Heavy cream
1 md Yellow bell pepper,
-slivered 1/2 lb Bay scallops
1 sm Red onion, thinly sliced
1 d Of cayenne
In a 10- or 12-inch skillet,heat oil over medium heat. Add zzzucchini, peppers and onion. Stir to coat with oil. cover and cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Add parsely, clam juice, cream and scallops. Cook, stirring occasionally, until scallops are just opaque, about 3 minutes. Add shrimp and heat throough, 1 minute. Season with salt and cayenne. Spoon sauce over hot cooked pasta. From the files of Al Rice, North Pole Alaska. Feb 1994
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VEGAN SEAFOOD PASTA - SCALLOPS & SPAGHETTI - MUSHROOM RECIPE VEGAN
VEGAN SEAFOOD PASTA - SCALLOPS & SPAGHETTI - MUSHROOM RECIPE
How to make this delicious vegan scallops & spaghetti. Guys trust me, you will love this delicious dish!
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Seafood pasta:
Ingredients:
For the sauce:
1 cup cashew nuts that have been soaked in hot water for 20 minutes.
1 cup water
1 cup white wine
4 cloves garlic
lots of salt and pepper ( you really need to spice the sauce up well so put in any other spices that you like for extra flavor.)
For the scallops:
rosemary
king oyster mushrooms (the stems)
spring onions
garlic
salt
pepper
How to make the sauce:
Soak the cashews in hot water for 20 min. After 20 min discard the water and place the nuts in the blender along with 1 cup of fresh water. Blend until smooth and creamy. Add sauce to a frying pan and add the garlic, water, and white wine. Heat on low and stir occasionally.
How to make the scallops:
Using king oyster mushrooms cut the head of the mushrooms off and use the stem. Slice the stems into medallions and place in a bowl with water and vinegar. Discard water after a few minutes. Set aside. To your frying pan add the spring onions, garlic, salt pepper rosemary and let that sautee for a a minute or two. Finally add the scallops and flip them over so they cook on both sides.
Don't forget to cook your pasta according to the package. Once your pasta is done place it into the cream sauce and add the scallops on top. Enjoy!
Andrew Copley's Angel Hair Pasta with Seared Scallops & Spiced Corn Broth - Home & Family
Chef Andrew Copley makes a delicious pasta dish that anybody can make at home!
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BABY SCALLOP LINGUINE | THE GOLDEN BALANCE
Linguine W/ Scallops ????
This recipe will probably be very underrated, but the veggies that roasted give such a depth of flavor it was actually incredible????????
Ingredients:
1 lb pasta
1 lb baby scallops (1 tsp Cajun and salt to taste)
1 shallot, jalapeno, bell pepper, poblano pepper, head of garlic
Season veggies with salt and pepper
2/3 cup veggie stock (1/3 with blended veggies, 1/3 in pan)
1/2-1 cup pasta water
1/3 cup creme fraishe (sour cream or heavy cream work)
1/2 cup Parmesan cheese
Don’t forget to season veggies with salt and pepper and drizzle in some olive oil, then roast at 325f for about an hour or until nice and roasted
Filming and Editing by Husam Alzahabi
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Bay Scallops with Pasta & Summer Vegetables
how to Do florida is an Emmy Award winning travel adventure series featuring authentic Florida. For all things Florida visit: howtodoflorida.com.
Chef Justin Timineri shows you how to make a quick and simple pasta dish with those sweet, sweet Florida Bay Scallops.
Florida Scallop and Summer Vegetable Pasta
12 Ounces your favorite pasta (spinach fettuccini, angel hair etc.)
Virgin Olive Oil
1 Pound Florida Scallops (Sea or Bay)
4 garlic cloves, minced
1 cup white wine or low sodium chicken broth
2 teaspoons unsalted butter
2 small or 1 large Florida yellow squash, diced
1 pint Florida mushrooms (your favorite kind), sliced
10 ounces Florida arugula or spinach
1 pint Florida cherry tomatoes, quartered
1/4 cup fresh parsley, hand torn
1/4 cup Romano cheese, shaved
Sea salt and fresh ground pepper to taste
Juice of one lemon
Preparation
Cook pasta as suggested on package directions. Meanwhile, in large-size saute pan, Heat olive oil in pan on medium high until oil faintly smokes. Lightly season and saute scallops until cooked through, about 2 minutes total. Remove scallops from pan. Add garlic; cook 1 minute. Add wine and cook until reduced by about half. Add squash, tomatoes and mushrooms. Continue cooking ingredients, stirring occasionally, until the veggies are slightly softened, about 2 to 3 minutes. Add spinach, butter, lemon juice and season with sea salt and fresh ground pepper to taste. Toss drained pasta with a drizzle of olive oil and season pasta with sea salt and fresh ground pepper to taste. To serve, divide hot seasoned pasta on four plates and top with scallop mixture. Garnish plates with freshly torn parsley and shaved Romano cheese.
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Untraditional linguine and clams with shrimp and scallops
Non traditional linguine with clams, shrimp and scallops:
-1 box of linguini.
-2 to 3 cans of clams (chopped).
-2 empty clam cans of water.
-2 tablespoons of EVOO.
-2 tablespoons minced garlic.
-1 to 2 tablespoons parsley flakes.
-1 tablespoon chicken bouillon.
-1 tablespoon garlic salt.
-1 teaspoon pepper.
-1/2 teaspoon crush red pepper.
-2 beers or white wine 1/2 bottle.
-splash of white cooking wine.
-3 tablespoons of cream **optional
-1 pound of shrimp cut into bite sizes.
-1/2 pound of scallops cut into bite sizes.**optional
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In a large sauce pan sauté garlic in EVOO. Add in clams with 3 cans of water and the seasonings. Once the pasta water starts boiling add the beers. A minuet before the pasta is done add in shrimp (and scallops if you are using them.) Once shrimp is orange in color add pasta to sauce and bring the noodles and sauce to a boil. Serve and garnish with Parmesan cheese and crushed red pepper. #Food #LinguineAndClams #WhiteSauce #Linguine #Clams #Pasta #linguinepasta #LinguineAndClams #WhitewineSauce #Pasta #Clams #L4l #f4f #Foodporn#italianfood #italian #eat #dinner #gurmet #Shrimp #Yummy #bumblebeeclams #barilla
Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
FULL RECIPE HERE: