What is a good recipe for a pasta dish with scallops in it?

Answer 1

SCALLOP PASTA

1 1/2 lbs. scallops, wash well
2 c. dry white wine
3/4 c. butter
3 finely chopped shallots
2 tbsp. minced parsley
2 lg. cloves garlic, minced
3 tbsp. flour
2 tbsp. cream or half & half
Pasta - vermicelli (1 lb.)

Simmer scallops in wine just until tender. Drain and reserve liquid. Melt butter in large pan and saute shallots, parsley, garlic. Stir in flour until blended. Add reserved liquid and cream - blend. Add scallops to sauce. Season to taste with salt and pepper. Boil and drain pasta. Combine scallops, sauce and pasta.

Answer 2

Not only is this recipe good but it is also easy.
1/2 cube of butter
3 cloves of garlic put through press
1tsp. red pepper flakes
scallops
any type of pasta
Cook over medium heat the first 4 ingredients, let stand about 30 minutes to meld. Then heat again adding the scallops cook till done. pour this mixture over cooked pasta. My kids love it, it can be made with any shellfish.

Answer 3

In a skillet, melt butter, fresh garlic, salt and pepper. Add scallops and white wine. At the same time, boil water for angel hair pasta. Drain when pasta is al dente.

Add a side dish of asparagus, steamed broccoli, or salad.

Answer 4

This is my all time favorite, it is low fat and easy .
12 oz fettucini
1 tbsp butter
2 tsp garlic
1 red pepper thinly sliced ( use veg. peeler)
3 tbsp white wine
2 tsp basil
3/4 c.chicken stock
1/2 c. milk
1 tbsp flour
12 oz scallops
3 oz feta cheese

Cook pasta.
In large nonstick skillet, melt butter, saute garlic and peppers. Add wine and basil.Simmer for 2 minutes.
Meanwhile, in a small bowl, combine stock, milk and flour and stir until smooth. Add to pepper mix and simmer for 4 minutes or until sauce thickens. Add scallops and cheese. Cook until scallops are opaque. Pour over pasta and toss.

Answer 5

Curried Scallops-
3 TBS butter, divided
1 lb scallops
1/4 c green onion
1 TBS flour
1 TBS curry powder
1/2 tsp salt
1/2 c chicken broth
1/2 c milk
1 small tomato, chopped
Rice or Fetuccini

Melt 1 TBS buttre over medium high heat. Cook scallops 2-3 min until white, stirring frequently. Remove scallops and drain skillet. In same skillet heat 2 TBS butter. Cook green onion, flour, curry powder, and salt. Stir constantly until bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boiling stirring constantly. Boil and stir 1 min. Stir in tomato and scallops. Cook @ 3 min. stirring occasionally. Serve over rice or fetuccini.

Answer 6

Pasta with Scallops, Pears
and Spicy Lemon Cream
Serves 6



Ingredients:

1 lb pasta (I prefer linguine
with this dish but any pasta will work)
4 tbsp olive oil, divided
1-1/2 lb scallops (you can use either large
sea scallops or small bay scallops;
the bays give a prettier presentation.)
Salt and Pepper
1 onion, chopped
3 cloves garlic chopped (or 2 tsp jar chopped garlic)
1/2 tsp lemon zest
1/2 tsp crushed red pepper flakes
3 ripe pears, peeled, cored and thinly sliced
2 tbsp sugar
1/4 cup lemon juice
1/4 cup chicken stock
1 cup heavy cream
2 tbsp parsley, chopped
2 tbsp basil, julienne
1/4 cup grated Pecorino Romano cheese (or Parmesan)




Method:

Cook pasta in a large pot of boiling, salted water until al dente; drain.

In a large, nonstick skillet, heat 2 tbsp olive oil until just smoking. Season scallops with salt and pepper. Add scallops and sear until well browned on both sides. (If using small bays, this will happen quickly). Remove from heat and set aside.

Heat remaining olive oil in same skillet over medium-high heat. Add onion, garlic, lemon zest and crushed red pepper flakes. Saute until garlic just begins to brown. Add pears and sugar, and saute until pear begins to turn golden brown. Add lemon juice and chicken stock and cook, stirring, until reduced by half. Reduce heat and add heavy cream, stirring well. Simmer until thickened, about 5 minutes. Add herbs, and season to taste with salt and pepper. Add scallops, cook 3 minutes more, and remove from heat. (If sauce gets too thick before scallops are done, add a little chicken stock).

Return drained pasta to pot. Add contents of skillet and toss well. Add Romano cheese, combine well and serve immediately.

Note:
You can substitute shrimp or chicken for the scallops

Answer 7

You can make spaghetti and cut up the scallops into quarters. Then you can make a garlic and butter sauce on the stove or cold and put it over the spaghetti and put the scallops on it.

Butter Sauce

1 stick of butter
tablespoon of garlic salt or 1 clove of garlic
melt the butter in the microwave or on the stove and mix in the garlic

Answer 8

Go to the following links and enter scallops as the main ingredient. If you're tired of eating them grilled (that's the best way) try scallops mornay.

www.epicurious.com a.k.a. Bon Appetit or recipesource.com

Answer 9

THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE
Asparagus, green beans and peas give this pasta its name. Start with an antipasto platter of purchased marinated vegetables, cured meats and cheeses. Serve the pasta with some crusty Italian bread. Champagne makes a festive beverage.
1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound small green beans (preferably haricots verts), trimmed, cut into 1 1/2-inch pieces
1 pound fettuccine

3 tablespoons butter
1 10-ounce package frozen peas, thawed
2 pounds sea scallops, each one quartered


1 1/2 cups purchased pesto sauce
3/4 cup whipping cream
2 tablespoons fresh lemon juice





Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally.
Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.

Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.

Answer 10

pasta with lemon, pepper, & parmesean cheese with lemon-pepper scallops on top or do a spicy red sauce version