TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
TARRAGON LIME BAY SCALLOPS OVER ANGEL-HAIR PASTA
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
- While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.
- Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
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 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
CHEESY TARRAGON BAY SCALLOPS
Nice presentation, and when served over a puff pastry shell, elegant enough for a special dinner. The Parmesan and tarragon give you a rich and flavorful cheese sauce that's the perfect complement to the scallops.
Provided by lutzflcat
Categories Scallop Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 20 minutes (follow directions on package).
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and saute quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.
- Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.
- Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
- Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 27.4 g, Cholesterol 74.2 mg, Fat 29.3 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 13.3 g, Sodium 662.4 mg
More about "spaghetti with bay scallops leeks and tarragon recipes"
17 SCALLOP RECIPES THAT TASTE LIKE YOU'RE DINING OUT - MARTHA …
From marthastewart.com
Author Anna Kovel
- Seared Scallops With Celery and Golden Raisin Salad. It's simple enough for every day and elegant enough to start a special meal. The combination of rich scallops with crunchy celery and sweet golden raisins is sublime.
- Sea Scallops Over Shallot-Herb Pasta. Grilled sea scallops are prepared separately and then tossed with spaghetti in herb-coated spaghetti. Using skewers helps keep the scallops in line on the grill.
- Baked Scallops. Bay scallops are tempting when baked under golden-brown parmesan breadcrumbs. This comforting fall or winter dinner happens to be so quick, it could be a weeknight meal.
- Seared Scallops With Shaved Fennel, Cucumber, and Grapefruit. The clean flavors of citrus and cucumber play off rich scallops for a winter starter. Use a mandoline for paper-thin ribbons of cucumber.
- Seared Scallops With Roasted Brussels Sprouts and Hazelnut Vinaigrette. Roasted Brussels sprouts and the flavor of toasted nuts provide scallops with an interesting balance.
TAGLIERINI WITH BAY SCALLOPS AND MEYER LEMON RECIPE
From bonappetit.com
SIMPLE BAY SCALLOPS WITH PASTA AND LEMON GARLIC SAUCE
From powellfamilycooking.com
17 SUCCULENT SCALLOP RECIPES SURE TO IMPRESS ANY DINNER GUEST
From marthastewart.com
PAN SEARED SCALLOPS WITH LEEK AND TARRAGON CREME
From foodnetwork.ca
PAN-SEARED SCALLOPS WITH MELTED LEEKS RECIPE - REAL SIMPLE
From realsimple.com
SPAGHETTI WITH BAY SCALLOPS, LEEKS, AND TARRAGON - COPY ME THAT
From copymethat.com
SEARED SCALLOPS WITH SPAGHETTI IN A TARRAGON SAUCE
From sidechef.com
THE BEST BAY SCALLOPS RECIPE - PARMESAN BAY SCALLOPS …
From blackberrybabe.com
SPAGHETTI WITH BAY SCALLOPS, LEEKS, AND TARRAGON
From punchfork.com
SPAGHETTI WITH BAY SCALLOPS, LEEKS, AND TARRAGON - RECIPEBRIDGE
From recipebridge.com
SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER
From bonappetit.com
SCALLOPS WITH TARRAGON BUTTER SAUCE - FOOD & WINE
From foodandwine.com
SPAGHETTI W/BAY SCALLOPS AND LEEKS RECIPE | S - RECIPEBRIDGE
From recipebridge.com
10 BEST BAY SCALLOPS PASTA RECIPES | YUMMLY
From yummly.com
24 SEAFOOD PASTA RECIPES TO SERVE FOR DINNER - MARTHA STEWART
From marthastewart.com
SCALLOP AND LEEK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SPAGHETTI WITH BAY SCALLOPS, LEEKS, AND TARRAGON – BOYD RECIPES
From boydrecipes.com
You'll also love