Best 2 Linguini With Broccoli And Bay Scallops Recipes
Indulge in a symphony of flavors with our tantalizing linguini with broccoli and bay scallops recipe. This delectable dish is a harmonious blend of textures and tastes, featuring succulent bay scallops, vibrant broccoli florets, and al dente linguini, all enveloped in a rich and creamy sauce.
Accompanying this main course is a delightful selection of complementary recipes. For a refreshing appetizer, whet your palate with our zesty lemon-herb shrimp skewers, grilled to perfection and bursting with citrusy goodness.
As a side dish to balance the richness of the linguini, try our roasted Parmesan asparagus. The asparagus spears are roasted until tender-crisp and sprinkled with grated Parmesan cheese, creating a savory and aromatic accompaniment.
And to satisfy your sweet cravings, our decadent chocolate-hazelnut tart offers the perfect ending to your meal. This luxurious tart features a velvety chocolate ganache filling nestled in a crisp hazelnut crust, providing a harmonious balance of sweetness and nuttiness.
Our linguini with broccoli and bay scallops recipe is a culinary masterpiece that will surely impress your taste buds. With its combination of fresh ingredients and carefully crafted flavors, this dish is sure to become a favorite in your kitchen. So, gather your ingredients and let's embark on a culinary journey that will tantalize your senses and leave you craving for more.
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM
Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
- Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
- In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups
Tips:
- For the best results, use fresh bay scallops. If frozen scallops are used, thaw them in the refrigerator overnight before cooking.
- To save time, the broccoli florets can be cut ahead of time and stored in a covered container in the refrigerator for up to 2 days.
- If linguini is not available, spaghetti or angel hair pasta can be used instead.
- To make the dish more flavorful, use a good-quality olive oil and freshly grated Parmesan cheese.
- Serve the linguini with a side of crusty bread to soak up the delicious sauce.
Conclusion:
This linguini with broccoli and bay scallops is a quick and easy weeknight meal that is packed with flavor. The combination of tender pasta, crisp-tender broccoli, and succulent scallops is sure to please everyone at the table. This dish is also a good source of protein, fiber, and vitamins. So next time you are looking for a delicious and healthy meal, give this linguini with broccoli and bay scallops a try.
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