Best 3 Cappellini With Nantucket Bay Scallops Recipes
Indulge in a culinary journey to the charming shores of Nantucket Bay with our delightful Cappellini with Nantucket Bay Scallops recipe. This dish is a symphony of flavors, textures, and colors that will tantalize your taste buds. Succulent sea scallops, harvested from the pristine waters of Nantucket Bay, are the stars of the show, pan-seared to perfection and infused with a delicate hint of garlic and herbs.
Accompanying the scallops is a medley of fresh vegetables, each contributing its unique flavor and texture. Crisp asparagus, sweet bell peppers, and tender mushrooms sautéed in a savory combination of butter and olive oil create a vibrant and flavorful foundation for the dish.
The dish is completed with a light and elegant sauce, made from a blend of white wine, chicken broth, and cream. The sauce is simmered until it thickens slightly, infusing the scallops and vegetables with its rich and creamy flavor.
For those with dietary restrictions, we also offer a vegetarian variation of this recipe. In this version, hearty mushrooms take the place of scallops, providing a meaty and flavorful alternative. The mushrooms are sautéed with the vegetables and tossed in a rich and savory sauce, creating a satisfying and flavorful dish.
Garnish your Cappellini with Nantucket Bay Scallops or Vegetarian Cappellini with Mushrooms with a sprinkle of freshly chopped parsley or chives. Serve immediately and enjoy the burst of flavors that will transport you to the picturesque shores of Nantucket Bay.
Additional Recipes in the Article:
1. **Nantucket Bay Scallops Ceviche:** Experience the vibrant flavors of the sea with this refreshing ceviche recipe. Fresh Nantucket Bay scallops are cured in a tangy and aromatic citrus marinade, creating a light and zesty appetizer or main course.
2. **Scallop and Corn Chowder:** Indulge in the comforting warmth of this classic New England chowder. Tender scallops, sweet corn, and diced potatoes simmer in a creamy and flavorful broth, creating a hearty and satisfying meal perfect for a chilly evening.
3. **Seared Scallops with Lemon Butter Sauce:** Simplicity meets elegance in this timeless recipe. Pan-seared scallops are coated in a luscious lemon butter sauce, highlighting the natural sweetness of the scallops while adding a touch of brightness and acidity.
4. **Scallop Risotto:** Treat yourself to the luxuriousness of this creamy and indulgent risotto. Arborio rice is cooked in a flavorful broth, infused with the essence of sautéed scallops, vegetables, and herbs. The result is a decadent and sophisticated dish that is sure to impress.
5. **Scallop Kabobs:** Bring a taste of summer to your table with these colorful and flavorful kabobs. Succulent scallops are skewered with fresh vegetables and grilled to perfection, creating a tantalizing appetizer or main course that is both healthy and delicious.
These additional recipes provide a versatile and exciting exploration of Nantucket Bay scallops, showcasing their versatility and ability to shine in a variety of culinary creations.
NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
- Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
- Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
- To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.
NANTUCKET BAY SCALLOPS CRUDO
Steps:
- Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.
NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING
Steps:
- Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
- Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve.
- To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.
Tips:
- Selecting Fresh Scallops: Choose scallops that have a plump, firm texture and a sweet, briny aroma. Avoid scallops that appear slimy or have an off odor.
- Proper Cooking: Cook scallops quickly over high heat to prevent them from becoming tough or rubbery. Sear them for 2-3 minutes per side, or until they are opaque and slightly browned.
- Flavorful Marinades: Marinate the scallops in a mixture of olive oil, lemon juice, herbs, and spices to enhance their flavor before cooking.
- Pasta Selection: Use a thin, delicate pasta like capellini or angel hair pasta to complement the delicate texture of the scallops.
- Fresh Herbs and Vegetables: Incorporate fresh herbs like parsley, basil, or chives, and vegetables like asparagus, tomatoes, or zucchini to add color and flavor to the dish.
- Garnish and Presentation: Garnish the finished dish with fresh herbs, lemon wedges, or grated Parmesan cheese for an elegant presentation.
Conclusion:
Cappellini with Nantucket Bay Scallops is a delectable dish that combines the delicate flavors of fresh scallops with the simplicity of pasta. With its vibrant colors, aromatic herbs, and succulent seafood, this recipe is sure to impress your taste buds. Whether you're a seasoned cook or just starting out, this dish is easy to prepare and offers a gourmet dining experience at home. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this exquisite pasta dish that celebrates the bounty of the sea.
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