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How To make Stir Fried Scallops with Pasta
1 lb Bay scallops
4 oz Capellini OR Linguine
1/4 c Dry white wine
2 tb Water
1/2 ts Instant chicken bouillon; *
2 Cloves of garlic; minced
1 tb Margarine OR butter; **
1 1/2 c Fresh mushrooms; sliced
1/2 c Green onions; sliced
1/2 c Carrot; shredded
1 tb Parsley; snipped
4 Lemon wedges
* Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield: Makes 4 (1 1/4 cup servings. One serving equals: 2 lean meat exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
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Shopping list:
1 lb scallops
AP seasoning
1/2 stick of butter
1 shallot
3 cloves minced garlic
1/4 cup diced parsley
1 cup white wine
Red pepper flakes
Thyme
2 tbsps avocado oil
Zest and juice of 1 lemon
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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➡️ Quick & Easy Scallops Paired With Angel Hair Pasta Gourmet Dinner ~ One Min Tutorial ✨
✨ Recipe details posting 11/30 ????
➡️ Learn how to make this quick & easy cast iron skillet herbed scallop, caper, shallot and white wine angel-hair pasta dinner ????????????
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Homemade Pasta With Seared Shrimp and Scallops in a Lemon, Garlic, Butter, White Wine Sauce
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Homemade pasta is one of the most satisfying meals to cook! Today is a special edition episode of Simply Elegant Home Cooking as Eric will be collaborating with his good friend Paulie from Paulie's Food Channel as they prepare a delicious seafood pasta with homemade fettuccine noodles! Paulie will show you how simple it is to make homemade pasta noodles which requires only three ingredients. Once the fettuccine noodles are prepared, Eric demonstrates a simple method of searing shrimp and scallops and using the same pan to create a delicious lemon, garlic, white wine, and butter sauce for the pasta noodles!
When cooking fresh pasta, be sure to use the highest quality eggs and flour. Since there are only three ingredients to the noodles, you want the quality of the ingredients to shine through. For the seafood, be sure to buy wild shrimp and wild, dry scallops. The dry scallops will sear up great in the pan and get a beautiful brown crust. And be sure not to over cook your seafood! Only 2-3 minutes per side for the scallops and 60 to 90 seconds per side for the shrimp. Any more and your seafood will be rubbery.
On the same topic, be sure not to over cook the pasta! Fresh pasta noodles cook in just a few minutes, a fraction of the time it takes for the boxed variety! After a quick cook in salted water, rinse but do not drain the pasta and finish it right in the sauce. Some of the starchy water will cling to the pasta and help to thicken up the sauce and cause the sauce to stick tot he pasta.
Ingredients for pasta noodles:
-4 egg yolk
-2 cups unbleached all purpose flour
-1/3 cup water
Ingredients for sauce:
-3/4 pound wild shrimp
-3/4 pound dry scallops
-3 tablespoons olive oil
1/2 lemon, juiced
-1/2 cup dry Italian white wine
-4 tablespoons butter
-3 gloves garlic
-1 large handful fresh Italian parsley
-1/4 teaspoon crushed red pepper flakes
-salt and pepper to taste
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
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