Scallops And Smoked Salmon Pasta Recipes

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EASY SMOKED SALMON PASTA

A really quick, easy sauce for 'pasta asciutta,' which means 'dry pasta.' It's not a dish over-loaded with sauce, but one that appreciates the simple smokiness of good smoked salmon. Serve sprinkled with some Parmesan or garnished with some parsley. This is not a creamy, thick sauce. Just one that really brings out the simple, yet fantastic flavors of smoked salmon. Enjoy!

Provided by Rosie Liao

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 2

Number Of Ingredients 7



Easy Smoked Salmon Pasta image

Steps:

  • Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
  • Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 87.4 g, Cholesterol 24.8 mg, Fat 17.6 g, Fiber 4 g, Protein 19.8 g, SaturatedFat 6.4 g, Sodium 193.8 mg, Sugar 5.6 g

1 (8 ounce) package linguine pasta
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 shallot, minced
1 ounce smoked salmon, cut into small pieces
1 tablespoon reduced-fat cream cheese
3 tablespoons milk

PASTA WITH SMOKED SALMON AND CAPERS

Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.

Provided by Mitchell Davis

Categories     Milk/Cream     Dairy     Fish     Pasta     Appetizer     Sauté     Quick & Easy     Dinner     Salmon     Summer     Noodle     Capers     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10



Pasta with Smoked Salmon and Capers image

Steps:

  • In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

1/4 cup extra-virgin olive oil
1 small onion, chopped
1/4 pound smoked salmon, chopped
1 cup heavy cream (a.k.a. whipping cream)
3 tablespoons capers, drained
Salt and freshly ground black pepper to taste
N/A freshly ground black pepper
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
N/A olive oil
Freshly grated imported Parmesan cheese

BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6



Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauce image

Steps:

  • In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.

6 bay scallops in the shell, shucked, shells removed
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
1 thin slice of smoked salmon (about 1 ounce), cut into very thin 1-inch shreds
1 teaspoon finely chopped fresh chopped chives

BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE

Provided by Food Network

Categories     side-dish

Time 18m

Yield 6 servings

Number Of Ingredients 6



Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauce image

Steps:

  • In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.

6 bay scallops in the shell, shucked, shells removed
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
1 thin slice of smoked salmon (about 1 ounce), cut into very thin 1-inch shreds
1 teaspoon finely chopped fresh chopped chives

GREAT NORTHWEST SMOKED SALMON PASTA

A re-creation of a wonderful pasta dish I ate on Whidbey Island in Wash. State, this is fresh with tomatoes, mushrooms, and spinach.

Provided by Northwest Lynnie

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Great Northwest Smoked Salmon Pasta image

Steps:

  • Saute shallots and garlic in olive oil in a large skillet until soft.
  • Add mushrooms and tomatoes, saute for another 2 mins.
  • Add chicken broth and 3/4 of the spinach; gently simmer over low heat while pasta cooks.
  • Cook pasta a little less time than according to pkg directions.
  • Drain pasta and gently stir it into the sauce.
  • Simmer gently until pasta absorbs some of the sauce, and is cooked to your preference.
  • Crumble the salmon into chunks and gently stir it into the pasta.
  • Add more chicken broth if needed and heat through.
  • Serve on a bed of the reserved spinach and sprinkle with freshly ground pepper to taste.

8 ounces dried linguine
8 ounces smoked salmon (my favorite is alder smoked salmon from Trader Joe's. ( DO NOT USE LOX STYLE smoked salmon))
2 tablespoons olive oil
2 large shallots, minced
1 clove garlic, crushed
8 ounces mushrooms, sliced
2 large roma tomatoes, diced
1 (6 ounce) package organic baby spinach leaves, divided
2 cups chicken broth (or more)
fresh ground pepper

SCALLOP AND SMOKED SALMON PASTA

This sounds simple and good. From Low Calorie/Low Fat Recipes. Time does not include time for cooking the pasta.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 13



Scallop And Smoked Salmon Pasta image

Steps:

  • 1. Heat oil in a medium saucepan over medium heat. Add garlic and cook 30 seconds. Stir toghether milk and cornstarch; add to garlic. Cook and stir over medium-low heat till thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
  • 2. Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.

2 tsp olive oil
3 cloves garlic, minced
1 1/2 c 2% milk
2 Tbsp cornstarch
1/4 c mozzarella cheese, shredded
1/4 c parmesan cheese, grated
1/4 tsp pepper
1 pinch saffron threads, crushed
4 oz bay scallops
1/3 c green onion, sliced
1 Tbsp capers, drained
2 oz lox, cut into strips
8 oz spinach fettuccine, cooked and drained

CREAMY SMOKED SALMON PASTA

This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!

Provided by DEBNJAMES

Categories     Seafood     Fish     Salmon     Smoked

Time 30m

Yield 8

Number Of Ingredients 10



Creamy Smoked Salmon Pasta image

Steps:

  • 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.
  • Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
  • Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
  • Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 49.9 g, Cholesterol 40 mg, Fat 13.7 g, Fiber 3.1 g, Protein 20 g, SaturatedFat 7.4 g, Sodium 520.1 mg, Sugar 6.7 g

6 tablespoons butter
½ onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons garlic powder
2 cups skim milk
½ cup grated Romano cheese
1 cup frozen green peas, thawed and drained
½ cup canned mushrooms, drained
10 ounces smoked salmon, chopped
1 (16 ounce) package penne pasta

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