June 05, 2016
Dinner, Lunch, Main Dish,
Shellfish, Scallops, Pasta, Vegetables, Italian, North American, Baking Mix (Bisquick/Clone), Quick Meals, Small Batch Cooking, Entertaining, Labor Day, Summer, Sunday Dinner, Winter, Weeknight Meals, Food Processor, Stove Top, No Eggs, Wine, Zucchini, Spring more
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"This has got to be one of my favorite dishes. Super easy and super quick to prepare. And, even though it has scallops; the bay scallops are very affordable. And, if you can find fresh spinach pasta, don't worry; dry pasta works just as well. I usually use a linguini or fettuccine; but, you can use any pasta shape you like. I often get fresh oricchiette pasta (little ears), at a local pasta sjp[; but, use what you can get ... and like."
Scallops ... First, thaw the scallops in the refrigerator, in a colander (over a bowl, and covered with plastic wrap); so, they don't sit in water as they thaw. Once thawed, remove the scallops from the refrigerator to a small sheet pan, lined with a paper towel; and, cover with another towel. You want to make sure the scallops are basically room temp and very dry. You never want to cook with cold or wet scallops. They won't brown; they will just steam.
Saute ... Quickly saute the scallops in a little butter and oil mix (just enough to lightly coat the bottom of the pan), about 1 teaspoon butter/1 teaspoon olive oil. I like to use a large non-stick saute pan; on high heat. You want to saute the scallops just a minute or two, stirring a couple of times; to get a nice crust. They really only take a couple of minutes; so, don't over cook them. Remove them to a small bowl; and, cover to keep warm. You will warm them back up in the sauce.
Sauce ... Add the cream, wine, lemon zest; and simmer 4-5 minutes on medium low heat - the sauce will naturally reduce. Then, add the lemon juice and herbs; season with salt and pepper. While the sauce simmers; cook your vegetables; and, start the pasta.
Vegetables ... Same pan as the scallops. Add the remaining butter and olive oil; and, bring to medium high heat. Saute the onions, garlic, and zucchini for just a few minutes (3-4 minutes); until crisp, but tender. Then, transfer them to the bowl with the scallops.
Pasta ... Cook the pasta according to package directions. I prefer fresh; but, dry pasta can also be used. If using dry pasta, you may want to start it a bit earlier; because dry pasta will take longer than fresh pasta. Cook pasta according to pasta directions, in plenty of salted water. Drain, but reserve a little of the pasta water.
Finish ... In the same pan you cooked the scallops and vegetables in; add the cooked and drained pasta, vegetables and scallops, and sauce. Toss everything together. If you want the sauce a bit 'looser,' add a bit of the reserved pasta water.
Serve and ENJOY! ... Transfer to a serving bowl; add a scoop of ricotta on top; and, extra herbs. If you mix the ricotta in with the pasta; the sauce becomes rich and creamy. It's just a delicious, rich; yet, a pretty simple pasta dish to prepare. I like to serve a fresh tomato or green salad on the side. Bay scallops are very affordable and under used. When, cooked correctly, they are delicious; and, are great in pasta dishes like this. They are also wonderful to use in soups as well. So ... give them a try.
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