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- Dish type
- Seafood starters
- Scallop starters
It is best to enjoy this dish in when scallops are in season from August through December. Pastis is an anise-flavoured liqueur from France; a popular brand is Pernod.
10 people made this
- a knob of butter
- 1 tablespoon olive oil
- 6 to 8 scallops (or 3 to 4 scallops per person)
- 3 tablespoons pastis, like Pernod
- salt and pepper to taste
- 1 teaspoon Balsamic vinegar
- 50g salad greens
MethodPrep:3min ›Cook:7min ›Ready in:10min
- Melt the knob of butter in a frying pan over high heat; when the butter starts to foam, add the olive oil.
- When the pan is hot, add the scallops and cook on one side.
- After 3 minutes turn them over and pour the pastis over the scallops, and season with salt.
- Cook for 3-4 more minutes, then reduce the heat to medium.
- Deglaze the pan with a teaspoon of balsamic vinegar.
- Transfer the scallops on the serving plates. Add the salad around the scallops and pour the pastis sauce over the scallops. Season with pepper. Bon appetit!
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Used different ingredients.I found the sauce to be a little too runny so added some mushrooms but left out one tin of tomato's. This was really filling but a nice recipe nevertheless.-02 Nov 2010
I found the sauce to be a little too runny so added some mushrooms but left out one tin of tomato's. This was really filling but a nice recipe nevertheless.-02 Nov 2010
15 Best Recipes That Start with Frozen Bay Scallops
We love our packages of frozen shrimp. But for quick weeknight meals, there's more than one shellfish in the sea! It's always nice to have variety, and frozen bay scallops are a great secret weapon. Small, sweet, and tender bay scallops are less expensive than silver dollar-size sea scallops, and they thaw and cook super quickly -- keep a package in the freezer and they're always on hand for versatile, family-friendly dinners. We've gathered together some of our very favorite bay scallop recipes, featuring pasta dishes, chowders, risottos, and more!
Miso scallop and snow pea en papillote recipe
Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.
- Kosher salt and freshly ground pepper
- 3/4 pound spaghetti or linguine
- 3 shallots, minced (about 1/4 cup)
- 1/2 cup plus 1 1/2 teaspoons extra-virgin olive oil, plus more for grill
- 1 tablespoon fresh lemon juice
- 2 cups mixed fresh herbs, such as mint, flat-leaf parsley, tarragon, and basil, finely chopped
- 1 fennel bulb, trimmed, halved lengthwise, and thinly sliced crosswise, plus 1/4 cup snipped fronds
- 24 sea scallops (about 1 1/4 pounds total), tough muscles removed
Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce cover to keep warm.
Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil season with salt and pepper. Toss scallops with remaining 2 tablespoons oil season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.
Getting the perfect sear for scallop pasta!
This scallop pasta is an easy recipe: the only part with a little technique is how to sear the scallops! Once you get the pasta going, you’ll need to get a crisp brown sear on each side of the scallops. If it’s not perfect, that’s ok! It’s a little tricky to get them all perfectly brown, so you might have to practice a few times. Here are our top tips on how to sear scallops:
- Brine the scallops for 10 minutes, then pat them dry. Place them in a bath of room temperature salt water, which freshens the flavor and helps season the scallop from the inside out. Don’t skip this step! Patting them dry is also important: any water on the scallops will cause them to steam instead of sear.
- Keep the scallops as far apart as possible in the pan. You may find you need to do 2 batches. If the scallops are touch, you also risk steaming instead of browning.
- Cook for 2 to 3 minutes: don’t stir! Not moving the scallop allows the brown crust to form. This is called the Maillard reaction, a chemical reaction that creates that beautifully browned flavor on seared proteins.
- Flip and cook another 2 to 3 minutes. Same deal: don’t stir! This forms the crust on the other side.
- Coarse salt
- 1 pound linguine or spaghetti
- 5 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red-pepper flakes
- 1 pound bay or sea scallops, tough muscles removed
- 1 pint container ripe grape tomatoes
- Freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 tablespoon unsalted butter
Bring a large stockpot of water to a boil, and add salt generously. Add pasta cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl set aside
Add scallops to pan (if using sea scallops, cut in half) saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
Add pasta, parsley, reserved cooking water, and butter toss to combine. Divide among bowls, and serve immediately garnish with reserved garlic and parsley.
I don’t know about you, but I cannot get enough of a big plate of spaghetti, especially when it has tons of flavor. This tasty Pasta With Clams And Scallops is ready from start to finish in 30 minutes or less and it’s simple enough for an easy weeknight meal and elegant enough or entertaining.
If you’re celebrating Lent, this dish is perfect for you since it doesn’t have any meat and it makes a big platter for the whole family. The idea is to invite your relatives and get them all in the kitchen. Have one chop the onions, the other cook the pasta, etc. My family loves to get in the kitchen so I welcome their help.
Don’t be intimidated by the thought of cooking scallops and clams. They are fairly easy to make and I will show you photos for each step. When you make this yummy Pasta With Clams And Scallops you’ll be an expert.
The secret is the sauce. I used Clamato tomato cocktail. Have you tried it before? It’s delicious by itself but AMAZING inside this sauce. When you cook it and reduce it a bit, it gives a deep complex taste that compliments the seafood and pasta perfectly. You can also add some shrimp if you’d like.
Ready to start cooking? Then put on an apron, wash your hands and let’s get the kitchen dirty (sorry, it’s part of the experience).
We first start by putting 2 pots on the stove. One to cook the pasta and the other one for the sauce. Place water, salt and some oil to a boil. Throw in your spaghetti and let it cook while you make the sauce.
Meanwhile, chop some onions, garlic, and parsley. Heat some olive oil on medium heat and throw in your onions. Cook it for 2-3 minutes and then add the garlic. Cook the garlic for 1-2 minutes more.
Now comes the good part: pour in some white wine.
Let this sauce comes to a simmer. You won’t believe the aroma coming from this pot. Add some hot sauce if you’d like.
Now throw in your cleaned clams and cover the pot with a lid. Reduce the heat to medium- low to let the clams steam. About 5-6 minutes.
In the meantime, season the scallops with salt and pepper. Heat olive oil in a small skillet over medium-high heat. Saute the scallops until brown on both sides.
After the 5 minutes have passed, remove the lid from the pot and check if the clams have opened. Any closed clams must be discarded since they are not fresh. I was lucky and all of them opened up beautifully!
Now we add the drained pasta to the sauce.
We stir and add the chopped parsley and the sauteed scallops.
And that’s it, folks! your delicious Pasta With Clams And Scallops is done and ready for eating. See? I told you it was easy and fast.
I hope you can try this delicious Delicious Pasta With Clams And Scallops at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 pound dry sea scallops, tough side muscle removed
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes
- ½ cup dry white wine
- 2 tablespoons capers, rinsed
- 3 tablespoons unsalted butter
- ¼ teaspoon ground pepper
- Chopped fresh parsley for garnish
Pat scallops dry. Heat oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to a plate and tent with foil to keep warm.
Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes. Add wine and capers cook, stirring and scraping up any browned bits, until the wine is reduced by half, about 1 minute. Remove from heat and stir in butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces dry sea scallops, tough side muscle removed
- Pinch of ground pepper
- 8 ounces asparagus (1/2 bunch), trimmed
- 6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
- 1 medium shallot, minced
- 5 pitted Castelvetrano olives, coarsely chopped
- 1 tablespoon capers, rinsed and chopped
- 1 clove garlic, minced
- ¼ cup dry white wine
- 1 tablespoon butter
- Chopped fresh parsley for garnish
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Pat scallops dry and sprinkle with pepper. Add the scallops to the pan and cook, flipping once, until browned and just cooked through, 1 1/2 to 2 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon oil, asparagus and carrots to the pan and cook, stirring frequently, until tender-crisp, 2 to 3 minutes. Add shallot, olives, capers and garlic and cook until fragrant, about 1 minute. Add wine and cook for 1 minute. Remove from heat and add butter stir until melted. Serve with the scallops, sprinkled with parsley, if desired.
Creamy Rigatoni with Seared Scallops
This creamy rigatoni with seared scallops is comfort-food heaven. Perfectly seared scallops nestled into a creamy, spicy sauce make for an incredible dinner!
I received beautiful scallops in my CSA box this week. I knew immediately, I wanted to try a rich, comforting bowl of rigatoni with seared scallops.
The base of the sauce is white wine and chicken stock. It is loaded with sliced sweet onion, capers, garlic, and crushed red pepper (one of my favorite combinations!). The sauce is finished with cherry tomatoes, white wine, chicken stock, and a healthy splash of heavy cream. It’s a rich sauce, but lemon juice and parsley add just the right amount of brightness to the sauce. You can serve this pasta any time of year – hot or cold weather!
How to make this Creamy Rigatoni with Seared Scallops:
This rigatoni with scallops is not terribly difficult to make but you will use three pots and pans, so it’s a little more labor-intensive than some recipes, but I promise, the finished product will be worth it.
First, you’ll make the sauce. Start by sautéing a sliced sweet onion and add minced garlic, drained capers, and plenty of crushed red pepper. Deglaze with white wine and chicken stock and bring to a boil. Toss in the quartered cherry tomatoes and let it simmer while you prepare the pasta.
Once the pasta has mostly cooked through, add heavy cream to the sauce along with parsley. and lemon juice. Using a spider strainer, toss slightly undercooked pasta (along with a bit of pasta cooking water) directly into the sauce and let it simmer a bit longer to thicken up the sauce.
While the pasta simmers, sear those scallops in butter and oil until cooked through! Toss the scallops with the pasta and
Looking for more pasta recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!