Best 8 Scallops And Smoked Salmon Tagliatelle Recipes

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Indulge in a culinary journey with our tantalizing Scallops and Smoked Salmon Tagliatelle recipe, a harmonious blend of flavors and textures that will delight your palate. This delectable dish features succulent scallops, perfectly seared to retain their natural sweetness, paired with rich and smoky smoked salmon. The tagliatelle pasta, cooked al dente, provides a sturdy base for the luxurious seafood combination. A creamy sauce, infused with a hint of white wine and fresh herbs, brings the flavors together, creating a symphony of taste.

But this recipe is just one of many featured in this comprehensive guide to seafood and pasta pairings. Discover the art of combining the delicate flavors of seafood with the versatility of pasta. Explore recipes that showcase the vibrant flavors of shrimp, lobster, mussels, and more, each paired with the perfect pasta to enhance their unique characteristics. From classic dishes like Spaghetti alle Vongole to innovative creations like Lobster Ravioli, this guide has something for every seafood lover.

Check out the recipes below so you can choose the best recipe for yourself!

BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE



Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauce image

Provided by Food Network

Categories     side-dish

Time 18m

Yield 6 servings

Number Of Ingredients 6

6 bay scallops in the shell, shucked, shells removed
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
1 thin slice of smoked salmon (about 1 ounce), cut into very thin 1-inch shreds
1 teaspoon finely chopped fresh chopped chives

Steps:

  • In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.

BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE



Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauce image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

6 bay scallops in the shell, shucked, shells removed
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
1 thin slice of smoked salmon (about 1 ounce), cut into very thin 1-inch shreds
1 teaspoon finely chopped fresh chopped chives

Steps:

  • In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.

TAGLIATELLE WITH SMOKED SALMON CREAM SAUCE



Tagliatelle with Smoked Salmon Cream Sauce image

Provided by Lynda Hotch Balslev

Categories     Milk/Cream     Fish     Pasta     Quick & Easy     Salmon     Dill     Bon Appétit     Switzerland

Yield 4 First-course Servings

Number Of Ingredients 7

1 8-ounce bottle clam juice
1 cup whipping cream
1/4 cup chopped fresh dill or 2 teaspoons dried dillweed
1 teaspoon fresh lemon juice
12 ounces tagliatelle or linguine, freshly cooked
4 ounces smoked salmon, cut into thin strips
Lemon wedges

Steps:

  • Bring clam juice and cream to boil in heavy large skillet over high heat. Reduce heat and simmer until mixture thickens enough to coat spoon, whisking occasionally, about 10 minutes. Whisk in dill and lemon juice. Add tagliatelle and toss to coat. Remove skillet from heat. Add salmon; toss to combine. Season to taste with salt and pepper.
  • Divide pasta among 4 plates. Serve with lemon wedges.

ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER



Roasted Salmon with Scallops and Mustard Butter image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 pounds salmon middle cut, boned, or fillets
6 ounces butter
8 scallops, without roe
3 generous teaspoons wholegrain mustard
4 level teaspoons dried dill wood, or 2 teaspoons each of dried and fresh dill
Salt and freshly ground pepper
10 ounces fresh spinach or rocket (arugula)

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
  • Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
  • Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

SCALLOPS AND SMOKED SALMON PASTA



Scallops and Smoked Salmon Pasta image

This sounds simple and good. From Low Calorie/Low Fat Recipes. Time does not include time for cooking the pasta.

Provided by lazyme

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 cups 2% low-fat milk
2 tablespoons cornstarch
1/4 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/4 teaspoon pepper
1 pinch saffron thread, crushed
4 ounces bay scallops
1/3 cup green onion, sliced
1 tablespoon capers, drained
2 ounces lox, cut into strips
8 ounces spinach fettuccine, cooked and drained

Steps:

  • Heat oil in a medium saucepan over medium heat.
  • Add garlic and cook 30 seconds.
  • Stir together milk and cornstarch; add to garlic.
  • Cook and stir over medium-low heat till thickened and bubbly.
  • Add mozzarella cheese, parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
  • Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done.
  • Stir in salmon.
  • Serve over hot cooked fettuccine or pasta.

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE



Lemony smoked salmon & spinach tagliatelle image

Reader Rachel May shares her speedy recipe for silky pasta with greens, zesty lemon, basil and cream cheese

Provided by Good Food team

Categories     Main course

Time 25m

Number Of Ingredients 8

100g tagliatelle
1 tsp olive oil
1 garlic clove , finely chopped
50g spinach
75g cream cheese
zest and juice ½ lemon
75g smoked salmon , sliced
small handful basil , finely chopped

Steps:

  • Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
  • Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

Nutrition Facts : Calories 756 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium

TAGLIATELLE WITH SMOKED SALMON



Tagliatelle With Smoked Salmon image

This quick-fix 1-dish meal is from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series, is definitely company-worthy & showcases 3 of my favorite ingredients - fresh asparagus, smoked salmon & leek. The sauce is rich & the dish follows the Italian tradition of a lrg portion of pasta that is lightly sauced & then served w/an Italian salad + garlic bread. (Time does not include time to cook the asparagus as cooking method is optional). *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 30m

Yield 6 1-Dish Servings, 6 serving(s)

Number Of Ingredients 13

1/2 lb fresh asparagus (cut in 1-in lengths)
2 ounces butter
1 small leek (sliced)
1 garlic clove (crushed, I use 2)
2 tablespoons brandy
2 cups cream
1 teaspoon tomato paste (see note)
1/2 teaspoon Tabasco sauce
6 1/2 ounces smoked salmon (thinly sliced & cut in 1-in strips)
1 tablespoon fresh dill (chopped)
1 lb tagliatelle pasta noodles (may use fettucine)
3 teaspoons capers (drained)
salt & pepper (to taste)

Steps:

  • Boil, steam or microwave asparagus pieces til tender, drain well & set aside.
  • Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft.
  • Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened.
  • Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat.
  • While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well.
  • Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately.
  • NOTE: If you are not going to have a use for the remains of a can of tomato paste & are at all like me, leave it out & do what works for me. Seed & dice a lrg tomato & add to the sauce in place of & at the same time you would have added the tomato paste. :-).

Nutrition Facts : Calories 662.5, Fat 37.2, SaturatedFat 21.5, Cholesterol 180.1, Sodium 408.2, Carbohydrate 60.5, Fiber 3.7, Sugar 2.9, Protein 19.7

SCALLOP AND SMOKED SALMON PASTA



Scallop And Smoked Salmon Pasta image

This sounds simple and good. From Low Calorie/Low Fat Recipes. Time does not include time for cooking the pasta.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 13

2 tsp olive oil
3 cloves garlic, minced
1 1/2 c 2% milk
2 Tbsp cornstarch
1/4 c mozzarella cheese, shredded
1/4 c parmesan cheese, grated
1/4 tsp pepper
1 pinch saffron threads, crushed
4 oz bay scallops
1/3 c green onion, sliced
1 Tbsp capers, drained
2 oz lox, cut into strips
8 oz spinach fettuccine, cooked and drained

Steps:

  • 1. Heat oil in a medium saucepan over medium heat. Add garlic and cook 30 seconds. Stir toghether milk and cornstarch; add to garlic. Cook and stir over medium-low heat till thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
  • 2. Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.

Tips:

  • Use fresh, high-quality ingredients: Fresh scallops and smoked salmon will give your tagliatelle the best flavor. Look for scallops that are firm and opaque, and smoked salmon that is moist and has a deep pink color.
  • Cook the scallops properly: Scallops are delicate and can easily be overcooked. Cook them for just a few minutes per side, or until they are opaque and cooked through.
  • Don't overcrowd the pan: When cooking the scallops, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
  • Use a flavorful sauce: The sauce is what will bring all the flavors of the dish together. Use a sauce that is creamy, flavorful, and has a bit of a kick. A good option is a creamy dill sauce or a light tomato sauce.
  • Garnish with fresh herbs: Fresh herbs will add a pop of color and flavor to your tagliatelle. Some good options include parsley, chives, or dill.

Conclusion:

Scallops and smoked salmon tagliatelle is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can create a dish that will impress your friends and family.

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