Spicy Scallops With Capellini Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
• Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

Steps:

• Heat a large nonstick skillet over medium-high heat and add the peanut oil.
• In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
• Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
• Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
• Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
• Serve immediately over rice and garnish with the scallions and cilantro.

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Steps:

• Get a large pot of salted water boiling for the pasta. Warm olive oil in a wide skillet and add garlic cloves and salt. Cook over medium heat until the garlic is fragrant and beginning to turn golden. Add the wine and chile flakes and let cook for a moment before adding the scallops. Season them with a bit more salt and continue cooking for about 3-4 minutes, until the scallops are just cooked through. Add the cappellini to the boiling pasta water and cook about 3 minutes. Drain and place into a warmed serving bowl. Stir the 1/4 cup of parsley into the scallops and remove them from the heat. Pour the scallops and sauce over the pasta and toss gently. Divide between bowls or plates and top each serving with additional chopped parsley, grated lemon zest, and a sprinkling of toasted breadcrumbs.

Steps:

• Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves. Mix thoroughly and set aside.
• Preheat broiler. Slice the pepper into thin strips, discarding the seeds. Place the strips inside up on foil paper and broil until the skins are charred. Place in a closed paper bag for a few minutes, then remove the skins.
• Place the pepper strips in a blender and puree. If you need to add liquid to obtain a puree, add some of the white wine. Meanwhile, put six quarts salted water on to boil for the capellini.
• In a heavy skillet, soften the shallots in the vegetable oil. Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon. Keep warm.
• Add the white wine and the pepper puree to the pan. Reduce until the sauce has thickened. Season with salt and pepper to taste. Meanwhile, cook the capellini until al dente (about three minutes). Drain and place in a heated bowl. Add the butter and toss so that the strands do not stick together.
• Return the scallops to the sauce, heat through and sprinkle with remaining tarragon. Place the mixture on top of the capellini and serve.

Steps:

• Preheat the oven to 400°.
• In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.
• Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
• Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes.
• Drain; transfer to a serving bowl.
• Add the scallops and their juices, toss well and serve immediately.