Pappardelle With Scallops Recipes

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.

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and breadcrumbs; cook, stirring, until golden, 3 to 4 minutes. Remove; wipe skillet clean.
• Pat scallops dry; season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat. In 2 batches, brown scallops, about 1 minute per side; transfer to a plate.
• Add thyme, zest, and reserved cooking water to skillet. Simmer over medium heat, scraping up browned bits, 2 to 3 minutes. Remove from heat; stir in butter and lemon juice.
• Toss sauce with pasta. Top with scallops and breadcrumbs. Garnish with lemon wedges and thyme.

Steps:

• Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
• Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
• Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
• In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm. Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine. Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

Steps:

• Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup pasta water; add peas to pasta, and drain. Return pasta and peas to pot. Add lemon juice, parsley, and 1/2 tablespoonbutter. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pappardelle. Season with salt and pepper.
• Pat scallops dry with a paper towel; season with salt and pepper. In a small skillet, heat remaining 1/2 tablespoon butter over medium. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, 30 to 60 seconds more. Serve with pasta.

Steps:

• Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
• Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
• Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
• In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm.
• Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine.
• Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.