Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pan seared scallops with pasta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Bring a large pot of water to a boil. Drain, rinse, and transfer to a large serving bowl. We love this easy pan-seared scallops with pasta recipe because it is fairly healthy and the lightness of the ingredients allows for the succulent and sweet scallop flavor to be the star of the dish.
Pan Seared Scallops With Pasta is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Pan Seared Scallops With Pasta is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have pan seared scallops with pasta using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pan Seared Scallops With Pasta:
- Prepare 500 g scallops
- Get 300 g cherry tomatoes
- Take 3 garlic cloves, finely diced
- Make ready 1 1/2 cup vegetable broth
- Take 1 tsp dried parsley
- Prepare Juice of one lemon
- Prepare 1-2 tsp sugar
- Make ready 1/2 garlic salt
- Make ready Pasta as needed per person
- Make ready 1 tbsp tomato puree
- Get 4 tbsp olive oil
- Make ready to taste Salt
- Get to taste Ground black pepper
- Make ready Grated parmasan cheese to serve
And there's nothing like a big bowl of pasta to satisfy that craving! The scallops are briny and buttery, moist and super-tender because this pan seared scallops recipe treats the seafood with respect. The spinach pesto pasta is creamy ( without cream ) and herbal without being overpowering. Place the scallops in the hot pan.
Instructions 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.
Using good quality non-stick frying pan worked best for searing the scallops. I decided on Pasta Carbonara to pair with my scallops. This is such a quick and simple recipe with gourmet flavour, an all-time favourite of mine. Pan Seared Scallops with Lemon Caper Sauce is an elegant yet easy dish that is perfect for special occasions or any day of the week. The caramelized scallops and the delicious sauce is made all in one pan!
So that’s going to wrap this up with this special food pan seared scallops with pasta recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
