SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
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
PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
- While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
- Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.
SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS
Steps:
- Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
- While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
- Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
TOSHI'S NOODLES WITH SEARED SEA SCALLOPS
This is one of my mom's favorite noodle dishes! I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
- At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.
- Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
- Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.
- Sprinkle green onion over top and serve.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 46.8 g, Cholesterol 45.8 mg, Fat 24.8 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 4.5 g, Sodium 1222 mg, Sugar 6.3 g
SEA SCALLOPS TOSSED WITH NOODLES
Make and share this Sea Scallops Tossed With Noodles recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare noodles according to package directions. Drain and mix well with 1/4 cup sesame oil. Set aside and keep warm.
- Mix the oyster sauce, soy sauce, sugar and pepper. Stir into the noodles and toss to coat.
- Combine the remaining sesame oil, ginger and garlic in a wok. Stir fry for 1 minute.
- Add the scallops. Stir fry for 1-2 minutes, until the scallops become opaque.
- Add the sprouts and chives. Stir fry for 1 minute, or until the vegetables begin to wilt.
- Add the noodles to the scallop mixture and heat through.
Nutrition Facts : Calories 605.1, Fat 24.9, SaturatedFat 4, Cholesterol 90.5, Sodium 1620.2, Carbohydrate 70.8, Fiber 4.2, Sugar 5.9, Protein 25.6
THAI SCALLOPS AND NOODLES
Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package-except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
- Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
- Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g
More about "sea scallops tossed with noodles recipes"
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS …
From forkinthekitchen.com
Ratings 28Calories 759 per servingCategory Dinner
- Cook pasta just under al dente according to package directions. Be sure to reserve approximately 1/2 - 1 cup pasta water. While pasta cooks, begin making the sauce and let the scallops come to room temperature.
- Add 3 TBSP butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired. Stir in flour until combined completely and cook for an additional minute, continuing to stir so it doesn't burn. Stir in milk and vegetable stock until combined and bring to a low simmer.
- Pat scallops dry and generously coat with salt and pepper on the tops and bottoms. As the sauce finishes cooking, heat a smaller stainless steel skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.
SCALLOP PASTA WITH LEMON & HERBS – A …
From acouplecooks.com
4.5/5 (10)Total Time 30 minsCategory Main DishCalories 463 per serving
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
- Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
53 SCALLOP RECIPES - BAKED, GRILLED, BROILED …
From thewickednoodle.com
SCALLOPS AND SOBA NOODLES - SAVOR THE BEST
From savorthebest.com
STEAMED SCALLOPS WITH GLASS NOODLES - THE …
From thewoksoflife.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY …
From bonappetit.com
SEARED SCALLOPS WITH WHITE BEANS RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
STEAMED SCALLOPS WITH GLASS NOODLES | EASY SEAFOOD RECIPES | SBS …
From sbs.com.au
10 BEST SCALLOPS WITH RICE NOODLES RECIPES | YUMMLY
From yummly.com
SOY CITRUS SCALLOPS WITH SOBA NOODLES RECIPE - RECIPES.NET
From recipes.net
PAN-SEARED ASIAN SCALLOPS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
PAN SEARED SCALLOPS AND ZUCCHINI NOODLE PASTA RECIPE - WALDER …
From walderwellness.com
10 BEST GARLIC SCALLOPS NOODLES RECIPES | YUMMLY
From yummly.com
SOY CITRUS SCALLOPS WITH SOBA NOODLES RECIPE | MYRECIPES
From myrecipes.com
MISO-GLAZED SCALLOPS WITH SOBA NOODLES RECIPE | EATINGWELL
From eatingwell.com
You'll also love