does any one have a really good recipe for scallops served over pasta ....maybe in a cream sauce?

Answer 1

Here is a recipe for Pasta with Seafood and Mushroom Cream Sauce
It has scallops, shrimp, cream, and cheese.

INGREDIENTS:
6 tablespoons butter
1 small garlic clove, cut in half
16 ounces fresh sliced mushrooms
2 pounds cleaned bay scallops
1 pound peeled cleaned medium shrimp
1 box (16 ounces) spiral pasta
1 1/2 cups whipping cream
3/4 cup grated Parmesan cheese
salt
pepper
3 to 4 tablespoons fresh chopped parsley
PREPARATION:
Melt butter in a large skillet over medium heat with the halved garlic clove. Add mushrooms and cook until mushrooms are lightly browned. Remove garlic pieces. Add scallops and shrimp to the mushroom mixture; cook, stirring, for about 6 minutes, until cooked through.

In a large pot, cook the pasta according to package directions. Drain and return to the cooking pot. Add cream and Parmesan cheese to the pasta and toss well. Add mushroom and seafood mixture with juices; Toss well and season with salt and pepper to taste. Serve garnished with parsley.
Serves 6.

The following site has some more great ideas. Bon appetite!

Answer 2

I got this off a web-site and tried it, it is great

"A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!"

1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
1/2 cup pitted kalamata olives

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

Answer 3

fry one large diced onion in butter untill softened. Add 1 crushed clove of garlic. Add 250 ml single cream and 200 g grated cheddar cheese. Add scallops and season with salt and pepper. Serve on fettucine.

Answer 4

PASTA WITH SCALLOPS AND BACON

1/4 c. (4 tbsp.) olive oil
1/2 lb. slab bacon, cut into 1/4 inch cubes (lardons)
1 lb. bay scallops, muscles removed
3 c. heavy cream
2 tbsp. fresh thyme
Salt and black pepper to taste
8 oz. angel hair pasta

Bring a large pot of water to a boil. Add 2 tablespoons olive oil.
Meanwhile, in a large skillet, place remaining 2 tablespoons olive oil over medium heat. Add bacon and saute until crisp. Remove bacon with slotted spoon and keep warm. Pour off but 1/4 cup of bacon fat. Add the scallops; cook over medium heat until they are no longer opaque. Remove scallops. Discard all remaining fat. Add heavy cream and reduce by 1/3.

Put pasta in the boiling water and cook until just tender. Do not over cook. Drain in a colander. While pasta is cooking, add bacon, scallops and thyme to the cream. Season to taste with salt and pepper. Warm through over medium heat. Divide sauce among 4 dinner plates and place cooked pasta over sauce. Serves 4.

or

ANGEL HAIR PASTA WITH SCALLOPS

2 tbsp. butter
2 lb. bay or sea scallops
2 shallots, finely chopped
2 c. white wine
1/4 c. chopped fresh parsley
1 c. heavy cream
Salt and freshly ground black pepper to taste
2 (8 oz.) pkg. fresh angel hair pasta

If using sea scallops, halve them. In a large, heavy skillet, heat the butter and saute the scallops over high heat, shaking the pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside. Remove them from the pan.
Add the shallots and wine to the pan. Bring the wine to a boil and let it bubble vigorously until the wine reduces by half. Pour the cream into the pan with salt and pepper and simmer for 2 minutes. Add the scallops and any liquid that has accumulated around them. Turn off the heat and set the sauce aside.

Bring a large saucepan of water to a boil, drop in the pasta, and cook for 3 minutes or until it is just done. Dip a glass measuring cup into the pasta cooking liquid, remove 1/2 cup, and set the liquid aside. Drain the pasta and return it to its saucepan. Add a few tablespoons of the cream sauce and toss well. Add salt and pepper. Cover with a lid.

Add the pasta cooking liquid to the cream sauce and scallops. Bring it just to a boil. Divide the pasta among 6 dinner plates or pasta bowls. Spoon some sauce and scallops into each one, sprinkle with parsley, and serve at once. Serves 6.

or

SCALLOPS AND ASPARAGUS WITH PASTA

1 lb. fresh bay scallops (or sea scallops, cut in quarters)
3 c. fresh asparagus, cut in 2 inch lengths
1 clove garlic, cut in 1/2
3 tbsp. chopped parsley
1/4 tsp. hot pepper flakes
1/2 c. dry white wine
Fresh ground pepper
3/4 lb. fresh pasta (linguine or fettuccine)
Parmesan cheese
3 tbsp. olive oil

Heat olive oil in large saute pan and add garlic. Cook 1 minute and remove. Add parsley, pepper flakes, and wine. Simmer slowly. Meanwhile, put asparagus into rapidly boiling water and cook 2 to 3 minutes until bright green and barely tender; drain. When wire mixture is reduced by half, add scallops and cook until opaque, about 1 to 2 minutes. Do not overcook.
While scallops cook, add pasta to rapidly boiling water (about 1 minute if fresh, allow more time if dried pasta is used). Toss asparagus and scallops with pasta. Serve with fresh ground pepper and Parmesan cheese. Serves 3 to 4.