Anyone have a good recipe for scallops and pasta?

Question

i need a good recipe for scallop and shrimp pasta. any clues?

Answer 1

Bay Scallops and Pasta with Fresh Tomato Cream Sauce

Makes 4 servings

Ingredients:

2 ripe tomatoes
1 gallon boiling water
1 1/2 pounds bay scallops
1 tablespoon butter
1/2 cup dry white wine
2 tablespoons minced shallots
1 tablespoon chives
1 teaspoon minced garlic
2 tablespoons minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream
2 cups cooked pasta shells
salt and pepper, to taste

Preparation:

Plunge the tomatoes into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid.)

Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic and bell pepper. Cover the pan and let simmer for three minutes or until the scallops are just done. Remove the scallops with a slotted spoon and set aside. Add the basil to the liquid from the cooked scallops and put into a separate bowl.

Put the cream and chopped tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute.

Serve with freshly grated Parmesan cheese.




Angel Hair Pasta with Sea Scallops

Ingredients:

1/2 cup soft breadcrumbs
8 ounces angel hair pasta, uncooked
1 tablespoon olive oil, for vegetables
1/2 cup chopped fresh parsley, divided
1 clove garlic, minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice
1 teaspoon olive oil, for scallops
16 ounces fresh sea scallops, cut into 1/2-inch pieces

Preparation:

Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water, drain well. Place in a large bowl and set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; sauté 1 minute.

Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly.

Cook 1 minute or until thickened, stirring constantly. Pour over pasta and toss well. Set aside and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops and sauté 4 minutes or until scallops are done. Add to pasta mixture, toss gently.



Pasta Primavera with Scallops

Ingredients

(6 servings)


PHILLY.INQUIRER:
12 oz WHOLE WHEAT SPAGHETTI
2 c BROCOLI
1/2 LARGE ONION CHOPPED
1 ts TAMARI OR SOY SAUCE
1/2 c CHICKEN STOCK
1 ds CAYENNE PEPPER
1/2 c SLICED MUSHROOMS
1/4 lb SEA SCALLOPS QUARTERED
1 MEDIUM CARROT SLICED THIN


Instructions

COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A LARGE SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING STOCK,SOY SAUC AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO LOW,COVER,SIMMER JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE HARD.ABOUT TEN MINUTES..... STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER. 1 2 MINUTES..... DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF SCALLOPS............



Scallops Florentine

Ingredients

(6 servings)

3 oz Parmesan cheese
3 ea Cloves garlic
1 1/4 lb Fresh spinach, stems
1 x Cut off and reserved
1/2 c Unsalted butter
1 ts Salt
1 c Whipping cream
1 ts Nutmeg
1/2 ts White pepper
1 1/4 lb Bay scallops
1 x Rinsed and drained
8 ea Shell or small pasta
1 ea Al dente and drained


Instructions

Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately.



Bow Tie Pasta With Blackened Scallops
Yield: 4 Servings

Ingredients

--------------------------FOR THE PEPPER SAUCE----------------------------
2 roasted red bell peppers
1/3 c chopped shallot (2 large)
1 garlic clove peeled & chop
1 tb sherry vinegar
3/4 c seafood stock
2 tb chopped fresh basil or 1 tb
-dried b; asil

-------------------------FOR THE CILANTRO PESTO---------------------------
2 tb chopped walnuts
2 garlic cloves, peeled
1 1/2 c fresh cilantro leaves
1/4 c seafood stock
3 tb freshly squeezed lemon juice
8 oz dried bow tie pasta
16 lg sea scallops about 1 pound
4 tb blackening seasoning
1 tb paprika
1 ts dried thyme
1/2 lemon

Instructions

Note: Seafood Stock can be made from fish-flavored bouillon cubes,
available in most supermarkets. Bring a large pot of water to a boil
over high heat. In the meantime, make the pepper sauce. Put the
roasted peppers, shallots, garlic and vinegar in a blender and puree
until smooth. Add 1/2 cup of the seafood stock and the basil and mix
until blended. Transfer the mixture to a small saucepan, cover, and
warm over the lowest heat setting. For the cilantro pesto, put the
walnuts, garlic and cilantro in the bowl of a food processor. Turn
the machine on and add 1 tablespoon of the seafood stock through the
feed tube. Drizzle in the lemon juice to form a paste. Transfer the
contents of the food processor to a small mixing bowl and whisk in
another 3 tablespoons of the stock. When the water comes to a boil,
add the pasta to the pot. Cook for 8 to 10 minutes, to desired
tenderness. Drain. Dust the scallops with the blackening seasoning,
paprika and thyme. Heat a heavy frying pan for 2 to 3 minutes over
medium heat. Spray the pan with vegetable oil. Add the prepared
scallops and sear them for 2 minutes on each side. Reduce the heat
to low and squeeze the lemon over the scallops. Cover and cook for 5
minutes, until the scallops are firm. Return the drained pasta to the
pot. Over low heat stir in the cilantro pesto. Divide the pasta among
4 bowls. Place 4 scallops on top of each and pour the pepper sauce
over the scallops.



Dill Sauce With Scallops Over Angel Hair Pasta
Yield: 6 Servings

Ingredients

1 1/2 tb shallots; chopped
1 1/2 tb butter
2 tb flour
1 c heavy cream
1 1/4 c half and half
6 dr Tabasco sauce
2 1/2 tb fresh dill; chopped
1/3 ts salt
1/4 ts fresh ground white pepper
1 1/4 lb bay scallops
1 tb butter
1/2 c dry white wine
1 1/2 lb angel hair pasta; cooked

Instructions

Saute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until
translucent. Stir in floour. Cook for 5 minutes to make roux, stirring
frequently. Bring cream and half and half to the simmering point in
saucepan. Whisk into roux. Cook for 5-10 minutes for until thickened to
desired consistency, stirring frequently. Stir in Tabasco sauce, dill,
salt and white pepper; keep warm. Saute scallops in 1 tablespoon butter in
skillet for 2-3 minutes. Stir in wine. Add to cream sauce. Serve over
pasta.

Answer 2

Shrimp and Scallop Lasagna

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.

Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

Answer 3

Just add over pasta...this recipe is so good!

Venetian Shrimp and Scallops:
1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto

Dessert Suggestions: Lemon sorbet dessert cups

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Answer 4

Depends on how complicated you want your recipe. Here's a pretty easy one. Wash your scallops and shrimp very well. Pat dry. Start a large pot of salted water to boil, for pasta. Choose any kind you like, I prefer angel hair for this recipe.Melt 4 tbls. butter in a large saute pan, along with a generous shot of a very fruity, extra virgin olive oil.( about3-4 oz) Once you've got the butter melted, and integrated with the oil, gently saute a couple of garlic cloves, shaved very thin, remove them quickly, before they get brown, and save for later. Add your seafood to the pan, and saute just till they are cooked, not too long, or they get tough.Remove them from the pan, and add about 8 oz. of clam juice, and squeeze about a half of a lemon into the juice, Reduce the liquid until it looks like it's a pretty color, and a little bit thickened, add a 6 oz frozen peas( you can preheat them in the microwave ahead of time. Return the seafood and garlic to the pan, and heat through. Serve over your cooked, drained pasta. Here's a really easy one. Wash and pat dry the seafood, Saute in combo of butter and E.V.O.O., add a jar of Ragu Alfredo Sauce. Heat through, serve over pasta. Oh yeah...don't forget some nice freshly grated parmesan.

Answer 5

Garlic in olive oli and butter. A little white wine, sea salt and white pepper.

Answer 6

Bunches of recipes:

http://www.cooks.com/rec/search/0,1-00,shrimp_and_scallops_with_pasta,FF.html

Answer 7

try the Kraft website they have alot of recipes to try.