Best 6 Scallops And Creamy Pea Fettuccine Recipes

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS

Steps:

• Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
• While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
• Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS

Steps:

• Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
• Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
• Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.

CREAMY FETTUCCINE WITH SCALLOPS AND PEAS

Steps:

• Cook fettuccine according to package directions. Drain and set aside.
• Rinse the scallops under cold running water. Pat dry.
• Heat a large saucepan on medium high heat for 1-2 minutes. Add the butter and olive oil and heat. Place the scallops in the pan in a single layer and let sear for 2-4 minutes, until they are browned on the bottom. Using tongs, carefully turn the scallops over and sear the other side until browned, 2-4 minutes.
• Remove the scallops from the pan and set aside.
• TO MAKE THE SAUCE:
• Whisk the heavy cream, lemon juice, salt and pepper in a medium saucepan heated on medium high heat. Bring to a boil, reduce heat and continue stirring until sauce is thickened, about 2 minutes. Stir in one cup of the parmesan cheese.
• Put the cooked fettuccine in a large bowl. Add the peas and pour in the sauce. Mix well. Gently fold in the scallops and the remaining cup of parmesan cheese.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON

Steps:

• Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
• Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
• Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
• Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
• Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.