Best 2 Seared Scallops Over Basil Pasta Recipes

Indulge in a culinary masterpiece with our seared scallops over basil pasta, a harmonious blend of delicate flavors and textures. This delectable dish combines the sweet, tender scallops, perfectly seared to retain their natural juices, with a vibrant basil pesto sauce that bursts with freshness. The silky smooth sauce, made from aromatic basil leaves, pine nuts, Parmesan cheese, and olive oil, lovingly coats each succulent scallop and strand of pasta, creating a symphony of flavors. Accompanying this exquisite dish are three additional recipes that offer a delightful journey of taste and culinary exploration.

1. **Seared Scallops with Lemon Butter Sauce:** Experience the classic combination of seared scallops and a rich, tangy lemon butter sauce. This simple yet elegant dish showcases the natural sweetness of the scallops, complemented by the brightness of lemon and the richness of butter.

2. **Scallop and Shrimp Scampi:** Dive into a delightful medley of seared scallops and succulent shrimp, sautéed in a flavorful scampi sauce. This classic Italian dish features a luscious sauce made from white wine, butter, garlic, herbs, and a touch of lemon, creating a symphony of flavors that dances on your palate.

3. **Scallop Risotto:** Embark on a culinary journey with this creamy and luxurious scallop risotto. Arborio rice is slowly cooked in a flavorful broth, infusing each grain with a rich and savory taste. Tender scallops, sautéed to perfection, are gently folded into the risotto, adding a delicate sweetness that balances the savory notes of the dish.

These four recipes offer a range of culinary delights, from the classic simplicity of seared scallops with lemon butter sauce to the rich indulgence of scallop and shrimp scampi and scallop risotto. Each dish promises a unique and memorable dining experience, sure to impress your taste buds and leave you craving more.

Let's cook with our recipes!

BASIL PAN-SEARED SCALLOPS OVER PASTA

Basil Pan-Seared Scallops over Pasta image

This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.

Provided by Grace

Categories Seafood Shellfish Scallops

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
¾ cup olive oil
¼ cup lemon juice
1 ½ teaspoons dried minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter

Steps:

Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g

SEARED SCALLOPS OVER BASIL PASTA RECIPE - (4.4/5)

Seared Scallops over Basil Pasta Recipe - (4.4/5) image

Provided by TFerg

Number Of Ingredients 11

Ingredients

1 package thin spaghetti pasta
12 scallops, rinsed and drained, patted dry (must be dry when placing into the pan)
1 Tbs olive oil
2 Tbs vegetable oil
1 Tsp Kosher salt
1 Tbs ground white pepper
2 Tbs dried basil
1/2 Cup fresh grated Parmesan cheese
1/2 Cup white wine
2 Tbs pasta water
1/2 Cup minced shallots or white onion (very thin, small pieces)

Steps:

This all happens very fast so prepare all ingredients in advance. 1. Mix Olive oil and basil in a large bowl. 2. Bring a large pot of water to a boil. Cook pasta in boiling water according to package directions. 3. Mix salt and pepper in a small bowl. 4. Sprinkle salt and pepper mixture onto one side of the dry scallops. 5. Heat a large cast iron or heavy frying pan. 6. Add vegetable oil. Heat to very hot. 7. Remove 2 Tbs of pasta water and mix pasta water in with oil and basil 8. Drain, rinse, and transfer pasta to the bowl with the basil mixture. 9. Sprinkle cheese into pasta mixture (1/2 at a time) and mix well. 10. When the pan is very hot, place scallops (salt/pepper side down) in a single layer around the pan. Do not crowd the scallops or they will steam instead of sear. Sprinkle additional salt/pepper mixture onto the top of the scallops. 11. Sear the scallops for 3 minutes until you see a golden brown color on the bottom. Turn scallops, and cook the other side. 12. When the scallops are golden remove them to a heated plate and cover them. 13. Reduce the heat for the pan to medium and add scallops/onions and brown them. 14. Once the onions are brown (about 4 minutes) add the white wine, scraping the pan with a wooden spoon to remove anything stuck to the pan. Slowly increase the heat. 15. Continue to scrape and mix ingredients in the pan as the mixture reduces. (about 3 minutes) 15. Divide pasta onto plates, and top with scallops. Spoon wine reduction on top of the scallops. 16. Serve with a green vegetable like asparagus.

Tips:

To ensure the best quality scallops, opt for fresh, dry scallops. Avoid scallops that appear slimy or have an off odor.
Pat the scallops dry thoroughly before searing to prevent splattering and ensure a golden brown crust.
Heat the skillet over medium-high heat to sear the scallops quickly and evenly. Make sure the skillet is hot enough before adding the scallops to prevent sticking.
Resist the urge to move the scallops around too much while searing. Let them cook undisturbed for a few minutes to develop a nice crust.
To cook the scallops perfectly, aim for a golden brown crust on the outside and a slightly translucent center. Overcooking will make them tough and rubbery.
Use a flavorful cooking oil, such as butter, olive oil, or avocado oil, to enhance the taste of the scallops.
Season the scallops generously with salt and pepper, or use a combination of herbs and spices to create a unique flavor profile.
Serve the seared scallops immediately over the basil pasta for a delicious and elegant meal.

Conclusion:

Seared scallops are a versatile and delicious seafood dish that can be enjoyed as an appetizer or main course. By following these tips, you can create perfectly seared scallops with a golden brown crust and a tender, juicy interior. Served over flavorful basil pasta, this dish is sure to impress your family and friends. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will yield delicious results. So gather your ingredients, heat up your skillet, and get ready to enjoy a culinary masterpiece.