Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pan seared scallops with pasta. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Pan Seared Scallops With Pasta is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Pan Seared Scallops With Pasta is something that I’ve loved my entire life.
Pan-seared scallops with lemon caper sauce will wow any hungry guests at your dinner table. Not to worry, it's straightforward and effortless to recreate, plus There are two essential ingredients in this pan-seared scallops and lemon caper pasta recipe that makes it so irresistible, the pasta and wine! This Lemon and Garlic Pasta with Pan-Seared Scallops recipe, which we found on the Healthy Eating website, is nothing short of delightful.
To begin with this particular recipe, we must prepare a few ingredients. You can have pan seared scallops with pasta using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pan Seared Scallops With Pasta:
- Make ready 500 g scallops
- Prepare 300 g cherry tomatoes
- Get 3 garlic cloves, finely diced
- Take 1 1/2 cup vegetable broth
- Make ready 1 tsp dried parsley
- Get Juice of one lemon
- Make ready 1-2 tsp sugar
- Make ready 1/2 garlic salt
- Get Pasta as needed per person
- Take 1 tbsp tomato puree
- Take 4 tbsp olive oil
- Make ready to taste Salt
- Take to taste Ground black pepper
- Take Grated parmasan cheese to serve
After turning the scallops to the second side, drop the pasta into the boiling water. Damp scallops won't sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have a bit more moisture so take extra If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops.
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.
Basil adds a lovely sweetness to the. How to Enjoy Seared Scallop Pasta. This creamy garlic-y scallop-y pasta can be enjoyed just as is, with yourself and a glass of chilled white wine. A creamy, cheesy pasta loaded with fresh garlic and topped with perfectly pan-seared scallops make a rich and indulgent dinner for two that's perfect for. Pan-seared scallops with lemon caper pasta is a gourmet recipe for any occasion!
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