Time 25m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain. Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives. Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil. Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
cook pasta according to package directions. drain and toss w/ 1 tbsp olive oil. refrigerate. brush scallops with 1 tbsp olive oil and season w/salt and pepper. heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove. in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin. season with salt and pepper. add farfalle, scallops, herbs, and toss well. garnish with lemon wedges, serve.
Time 15m Yield 4 servings Number Of Ingredients 9 Steps:
Season scallops lightly on both sides with salt and pepper. Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes. Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer. If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine. Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks. Finely mince garlic cloves. Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking. Mix butter and flour together in a small saucepan over low heat to create a light brown roux. Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine. Steam vegetables for six minutes. Combine noodles, sauce, and vegetables together, folding to combine. Serve and enjoy.
More about “farfalle wherbs and scallops recipes”
Time 30m Yield 2 Number Of Ingredients 6 Steps:
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate, reserving about 1 tablespoon of the bacon drippings. Crumble the bacon once cool to the touch. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Heat the reserved bacon drippings in a separate skillet over medium heat. Stir the butter and garlic salt into the bacon drippings; allow the butter to melt completely. Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side. Transfer the scallops to a baking dish. Spoon the butter sauce over the scallops. Drizzle the horseradish sauce over the scallops and sprinkle with the crumbled bacon. Bake the scallops under the preheated broiler until the sauce begins to bubble, about 1 minute.
