The creamy garlic sauce works perfectly with a buttery chardonnay or cut through the richness with a pinot grigio. What wine to drink with Creamy Scallop Pasta Serve this scallop spaghetti with a green side salad and a chunk of good bread. What to serve with Creamy Garlic Scallop Pasta If you don't have any lemons, you can leave it out. Lemon juice: This cuts through the rich cream and adds a zing to the pasta. (thickened cream/double cream for those not in the US) Half and half will not thicken up, so you might need to thicken the sauce with cornstarch if you substitute.ĭill: Fresh dill works so well with the garlic and lemon in this dish, but you can use ½ teaspoon of dried instead. If you don't consume alcohol, then substitute it for low sodium broth (vegetable/chicken/fish)Ĭream: Use heavy cream for a thick, rich sauce. White wine: You can substitute with dry white vermouth or brandy if you don't have wine. Reduce the quantity of garlic if you like a mild flavor (if using something quick cooking like angel hair pasta, you will need to start the sauce before you put the pasta onto cook.
SCALLOP RECIPES FREE
Spaghetti: Any long pasta will work here, so feel free to use linguine or fettuccine. Scallops: I like large sea scallops for this recipe, but you can substitute with bay scallops if you prefer (they will need less cooking)
You reduce the risk of overcooking your scallops since you can turn them as you add them.
Place the scallops in an orderly pattern in the pan.Only sprinkle the scallops with salt just before adding them to the frying pan.Make sure the pan is hot before adding the oil or the seafood.Before you cook scallops, make sure they are very dry - pat them dry with several pieces of kitchen paper.These will not freeze well, and I would recommend freezing un-cooked.
SCALLOP RECIPES HOW TO
How to Store: Cover and keep in the refrigerator for up to 3 days. How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking. Scallops cook incredibly quickly and because of that, you want them to brown up without burning or overcooking. The most important aspect of which oil to use when pan-searing scallops are the smoke point. Here are some pans, but aren’t limited to, that you can use: Remember it’s about the technique and not always the tool. You can honestly use any pan you want and are comfortable using. Remove the scallops and make the butter sauce. Quickly add the scallops along with butter and cook for 90 seconds.įlip the scallops over and cook for a further 30 to 45 seconds. Heat some oil in a large frying pan until it is smoking. Season the scallops on both sides with salt and pepper. Place the scallops onto a folded paper towel and gently press them with paper towels to remove as much outside moisture as possible. Start by removing the foot of each scallop. Diver – instead of nets or cages, these are hand-picked scallops by divers, but it’s incredibly time-intensive, however more sustainably responsible.įollow these step-by-step instructions to make these pan-seared sea scallops:.Maybe you’ve also heard of diver or dayboat scallops which refer to the way it is harvested: Sea – the most common type of scallop that usually comes in a myriad of sizes.Bay – these are small, sweet scallops caught in shallow waters that usually take 100 to weigh 1 pound.Here are the two different types of scallops: There are a few different types of scallops and all of them would work fantastically in this recipe, with adjusted cooking times dependent upon size. The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked. Scallops are most commonly sold shucked with the foot attached. It’s in the same family as a mussel, clam, or oyster. Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells. If you’re like me and want to check out a few new recipes then definitely try my crabcakes, shrimp scampi, or blackened salmon. Cook, without disturbing, for 2 minutes or until. Add the scallops to the pan without crowding. Heat the oil and butter in a large heavy-bottom skillet set over medium-high heat until almost smoking. It has loads of health benefits and the flavors are amazing. Remove the small side muscle from the scallop discard. I love seafood and I try to eat it just as much as I possibly can. If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.