Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a large pan, heat half the oil. Add the onions and saute until just translucent but still crisp. Add the peppers, broccoli and garlic, cover and simmer for about three minutes. Remove the mixture from the heat, stir in the Italian Seasoning and set aside. Stir the pasta into the boiling water. When the pasta has been on for about five minutes, return the vegetables to the heat, stir in the scallops and the remaining oil, cover and simmer on low until the pasta is done. Drain the cooked pasta and put it in a large pasta bowl. Check that the scallops are cooked through and stir the mixture with the pasta, tossing well. A great side for this is a good garlic bread—.
Time 15m Yield 4 Number Of Ingredients 12 Steps:
If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch. Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.
Time 11m Number Of Ingredients 7 Steps:
Remove the scallops from the fridge about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well all sides of the scallops with coarse salt and set aside. Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it’s a sign that it’s properly heated. Add the scallops in a single layer. Please, don’t over crowd the skillet and if it’s necessary, work in batches. Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside. Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!
Time 40m Yield 4 servings. Number Of Ingredients 13 Steps:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in 1 tablespoon oil and 1 tablespoon butter in batches until tender; remove and keep warm. In the same skillet, saute zucchini and peas in 1 tablespoon oil until crisp-tender; remove and set aside., Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. In the same skillet, heat remaining oil over medium-high heat. Add scallops; cook for 1-2 minutes on each side or until golden brown and firm. Remove and keep warm., Drain fettuccine; return to skillet. Add the vegetable mixture, green onions, lemon juice, zest, and remaining salt and pepper; heat through. Serve with scallops.
Time 15m Yield 4 Number Of Ingredients 12 Steps:
If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch. Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.
Time 30m Yield 2 servings. Number Of Ingredients 11 Steps:
Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.
