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Shellfish: Scallops ( 4 recipes )
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Linguine With Scallops - Seafood
n/a (Hits: 309)
Cook linguine, according to package directions. Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove scallops with a slotted spoon, leaving juices in skillet. Stir broth, white wine or vermouth, and lemon juice into skillet. Bring to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring till just heated through. Pour over ingredients, toss gently.
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Scallops in Cream Sauce With Spinach Fettucine - Seafood
n/a (Hits: 333)
Sauté mushrooms in butter about 1 minute. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add Cream Sauce; bring to simmer and cook 1 minute. Arrange well-drained noodles on a serving plate and top with creamed scallops. Garnish with Parmesan cheese and parsley.<br><br>Sauté shallots and garlic un butter until transparent. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Hold
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Scallops With Butter Sauce - Seafood
n/a (Hits: 337)
Clean Scallops thoroughly. Season with salt and pepper. Poach the scallops in wine and lemon juice for 2 minutes. Add green onions to poaching liquid and remove about ½ cup. Over low heat add butter a small portion at a time. Whisk in butter making a sauce. Serve over angel hair pasta.
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Scallops Alfredo
n/a (Hits: 317)
In a large pot of boiling salted water, cook pasta for 10 - 12 minutes. Drain well and leave in pot to keep warm. Meanwhile, in a large saucepan, add olive oil, shrimp and scallops. Cover and cook for 5 minutes or until scallops are opaque and shrimp are pink. When cooked, remove scallops and shrimp and place on a side plate. In the same saucepan, bring cream and butter just to boil. Reduce heat and stir in Parmesan cheese, salt, pepper, and nutmeg. Add scallops, shrimp and pasta; toss well to coat. Transfer mixture to a large bowl and garnish with parsley sprigs.
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