Linguini With Scallops And Herb Cream Recipes

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SCALLOPS WITH LINGUINE

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12



Scallops with Linguine image

Steps:

  • Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10



Savory Sea Scallops and Angel Hair Pasta image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  • Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS

Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.

Provided by Colu Henry

Categories     dinner, for two, quick, weekday, weeknight, pastas, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9



Seared Scallop Pasta With Burst Tomatoes and Herbs image

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
  • Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
  • Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
  • Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams

Kosher salt and black pepper
1 pound linguine fini or other long, thin pasta
4 tablespoons olive oil, plus more for drizzling
2 shallots, thinly sliced into rings
1 1/4 pounds Sun Gold, cherry or grape tomatoes
2 garlic cloves, thinly sliced
Pinch of red-pepper flakes (optional)
1 pound large sea scallops, patted dry
1 1/2 cups roughly chopped mixed herbs, such as tarragon, mint, parsley and chives, plus more for serving

HERB PASTA SHEETS WITH SCALLOPS IN MADEIRA CREAM SAUCE

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 13



Herb Pasta Sheets with Scallops in Madeira Cream Sauce image

Steps:

  • Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
  • In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
  • Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.

1/2 recipe egg pasta dough (recipe above)
1 pound sea scallops
Flour for dredging
Salt and pepper to taste
3 tablespoons softened unsalted butter
2 tablespoons olive oil
1/4 cup minced shallots
1/2 cup Sercial Madeira
1 cup heavy cream
2 teaspoons Dijon mustard
Fresh lemon juice to taste
Sweet paprika to taste
Herb sprigs for garnish if desired

LINGUINI WITH SCALLOPS AND HERB CREAM

Make and share this Linguini With Scallops and Herb Cream recipe from Food.com.

Provided by kzbhansen

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Linguini With Scallops and Herb Cream image

Steps:

  • Prepare linguini as per directions on package.
  • Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
  • Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
  • Add cream and parmesan. Stir until the sauce thickens.
  • Toss with pasta.

1 lb linguine
1/2 cup butter
2 -3 garlic cloves, minced
1 tablespoon basil, chopped
1 dash white pepper
20 -25 small scallops
1/2 cup parmesan cheese, grated
1/2 cup cream

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 21



Seared Sea Scallops with Linguini in a Herb and Wine Sauce image

Steps:

  • Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
  • Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
  • Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
  • Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
  • Divide the pasta between 2 serving plates and top with reserved scallops.
  • For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
  • And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

LINGUINI WITH BACON AND SCALLOPS

A quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.

Provided by denisef

Categories     Meat and Poultry Recipes     Pork

Time 49m

Yield 6

Number Of Ingredients 11



Linguini with Bacon and Scallops image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
  • Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 66.2 g, Cholesterol 46.1 mg, Fat 12.1 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 3.2 g, Sodium 688 mg, Sugar 4.4 g

1 pound linguine
1 onion, finely chopped
6 slices bacon, diced
1 pound sea scallops, halved horizontally
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon salt
½ cup dry white wine
⅓ cup chopped Italian parsley
1 pinch lemon zest, or more to taste

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