Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pan seared scallops with pasta. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Drain, rinse, and transfer to a large serving bowl. Pan Seared Scallops In a large skillet, heat olive oil over medium-high heat. Pat the scallops dry on both sides using a paper towel to soak up all the moisture, then season with salt and pepper on both sides. Place the scallops on the hot pan, keeping space between the pieces as to not overcrowd the pan and create too much moisture.
Pan Seared Scallops With Pasta is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Pan Seared Scallops With Pasta is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook pan seared scallops with pasta using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pan Seared Scallops With Pasta:
- Get 500 g scallops
- Make ready 300 g cherry tomatoes
- Take 3 garlic cloves, finely diced
- Get 1 1/2 cup vegetable broth
- Take 1 tsp dried parsley
- Take Juice of one lemon
- Take 1-2 tsp sugar
- Take 1/2 garlic salt
- Prepare Pasta as needed per person
- Prepare 1 tbsp tomato puree
- Make ready 4 tbsp olive oil
- Take to taste Salt
- Prepare to taste Ground black pepper
- Take Grated parmasan cheese to serve
Buy Fresh Seafood Online When both sides of the scallop are nicely golden brown in color, add the lemon juice to pan, making sure to coat the scallops with the lemon juice. Meanwhile, after turning the scallops to the second side, drop the pasta into the boiling water and cook according to package directions. As you might expect, a bright, lively white wine pairs beautifully with any seafood pasta dinner. With this pan seared scallops recipe, I'd enjoy it with a light, fruity Riesling, to bring out the briny scallops and creamy sauce.
Steps to make Pan Seared Scallops With Pasta:
- Pat dry the scallops with kitchen towel and season with salt and pepper on both sides.
- Heat 2 tbsp olive oil over medium-high heat and fry the scallops for 2-3 minutes on each side or until golden brown on both sides, careful not to over crowd the scallops in the pan. Remove from the pan and set aside till later.
- In the same pan used to cook the scallops, add a tbsp of olive oil and fry the cherry tomatoes till they are soft. Set aside.
- In the same pan, add a tbsp or olive oil and fry the garlic for a minute. Then add the broth, lemon juice, garlic salt, tomato puree, sugar and parsley. Cook down until the sauce has thickened.
- While the sauce is cooking, cook pasta in salted water according to packet instructions. Drain well when cooked.
- Add the pasta to the sauce and toss well to combine. Add the scallops and cherry tomatoes and gently toss and heat through. Season with salt and pepper.
- Sprinkle with parmasan cheese to serve.
As you might expect, a bright, lively white wine pairs beautifully with any seafood pasta dinner. With this pan seared scallops recipe, I'd enjoy it with a light, fruity Riesling, to bring out the briny scallops and creamy sauce. You could even go bold with a Müller-Thurgau, a white wine that will stand up to heartier pasta dishes like this one. Seared scallops in a rich cream sauce that is bursting with the most amazing flavours, and your favourite pasta, quick, simple, but so yummy! Serve them as a main meal with spaghetti, or as an appetizer on their own.
So that’s going to wrap it up with this exceptional food pan seared scallops with pasta recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
