Rye bay scallops pasta salad
Rye bay scallops pasta salad

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rye bay scallops pasta salad. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Here's a simple and fresh pasta with bay scallops, sauteed zucchini, garlic, red pepper flakes, chopped tomatoes, and fresh basil. Every February, without fail the picturesque East Sussex seaside town of Rye hosts a seven-day event know as The Scallop Festival. Focusing on local, Sustainably caught scallops that are said to be some of the best in the country, the festival features cookery schools and restaurants serving up a mouthwatering. The secret to this light, delicious pasta dish is the sweetness of bay scallops, combined with the fresh garlic.

Rye bay scallops pasta salad is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Rye bay scallops pasta salad is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook rye bay scallops pasta salad using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Rye bay scallops pasta salad:
  1. Get 1/2 pound Bay scallops
  2. Take 1 Tablespoon Lemon juice
  3. Take 10 Cherry tomatoes
  4. Prepare 1/4 Cucumber
  5. Prepare 1 Tablespoon Olive oil
  6. Take 1 Tablespoon red wine vinegar
  7. Prepare 200 g long spaghetti
  8. Get 1/4 Teaspoon Salt
  9. Prepare to taste Coarsely ground pepper and sea salt

Creamy scallop pasta is a restaurant-quality pasta recipe loaded with succulent scallops in white wine cream sauce. However, bay scallops are definitely cheaper and will work just fine. The key is to choose "dry" (natural) scallops and not chemically treated "wet" scallops. Heat canola oil in a large nonstick saute pan over high heat.

Instructions to make Rye bay scallops pasta salad:
  1. In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours.
  2. In a small bowl, combine the tomato, cucumber, olive oil and vinegar. Chill the scallops and tomato mixture separately for 2hours or untill chilled.
  3. Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, season with seasalt and pepper.(add poached egg for balanced diet)

The key is to choose "dry" (natural) scallops and not chemically treated "wet" scallops. Heat canola oil in a large nonstick saute pan over high heat. Dredge scallops in flour, shaking off any excess. Add wine, butter, stock, salt, and pepper. Scallops cook in just minutes over the stove, making them an excellent go-to for weeknight dinners or even last-minute hors d'oeuvres. (Shhh, no one has to know.) But there's more to these mollusks than their quick cook time.

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