Best New Year Spinach Fettuccine With Scallops Recipes

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SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE



Scallops in Cream Sauce With Spinach Fettuccine image

This sounds really good. From the Alaska Seafood Marketing Institute. ETA: I finally made this and liked it. I made 2 appetizer servings, then discovered that my grandson doesn't like scallops, lol. I thought that the first serving I made was a tad bland. So took my grandson's portion and played with it a little bit. I added some gruyere cheese, a little fresh tarragon and a dash of nutmeg and really liked these additions.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 ounce mushroom, sliced
1/2 ounce butter
4 ounces scallops, thawed
4 ounces cream, sauce (below)
1 1/2 cups spinach fettuccine, cooked al dente
parmesan cheese, grated
parsley, chopped
1/4 cup shallot, minced
1 1/2 teaspoons garlic, minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounce lemon juice
salt and white pepper

Steps:

  • Sauté mushroom in butter about 1 minute.
  • Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
  • Add cream sauce; bring to simmer and cook 1 minute.
  • Arrange well-drained noodles on serving plate and top with creamed scallops.
  • Garnish with cheese and parsley.
  • Cream Sauce:
  • Sauté shallots and garlic in butter until transparent.
  • Deglaze pan with vermouth.
  • Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
  • Add lemon juice and season to taste with salt and pepper.
  • Serve over fettuccini.

Nutrition Facts : Calories 661, Fat 69, SaturatedFat 43, Cholesterol 251.8, Sodium 172.5, Carbohydrate 6.8, Fiber 0.1, Sugar 0.4, Protein 5.6

PASTA WITH SCALLOPS AND SPINACH



Pasta With Scallops and Spinach image

Make and share this Pasta With Scallops and Spinach recipe from Food.com.

Provided by Missyv482

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces pappardelle pasta or 12 ounces other favorite pasta
1 tablespoon olive oil
1 lb sea scallops
1 garlic clove, minced
1 cup white wine, chicken broth or 1 cup clam juice
2 teaspoons butter
10 ounces spinach
1 cup cherry tomatoes
lemon wedge
toasted pine nuts

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in medium-size skillet, heat oil until hot but not smoking; saute' scallops until cooked through, about 2 minutes on each side.
  • Remove scallops from pan.
  • Add garlic; cook 1 minute.
  • Add wine; cook until slightly reduced, about 2 minutes.
  • Stir in butter.
  • Add spinach, tomatoes. Cover and cook, stirring occasionally, just until spinach is wilted and tomatoes softened, about 2 to 3 minutes.
  • Combine drained pasta and spinach mixture.
  • Spoon onto plates, top with scallops.

Nutrition Facts : Calories 536.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 42.5, Sodium 261.9, Carbohydrate 72.3, Fiber 4.8, Sugar 3.4, Protein 32.7

SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE



Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce image

Categories     Pasta     Scallop     Bell Pepper     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

6 tablespoons olive oil
1/4 cup dry white wine
1 tablespoon garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 1/4 pounds sea scallops
1 pound spinach fettuccine
Red Bell Pepper Cream Sauce
Chopped fresh Italian parsley

Steps:

  • Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
  • Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.

SCALLOPS AND SPINACH OVER PASTA



Scallops and Spinach over Pasta image

This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

Provided by Kim Robichaud

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 12

Number Of Ingredients 9

12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup water
garlic powder to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
  • Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
  • Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g

DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC



Date Night Bay Scallop Fettuccine with White Wine and Garlic image

This recipe holds the essence of a luxurious date night-inspired main meal for two. Add a small salad and sparkling wine to round out dinner.

Provided by thedailygourmet

Categories     Fettuccini

Time 22m

Yield 2

Number Of Ingredients 13

4 ounces fettuccini pasta
2 slices thick-cut bacon, chopped
3 cloves garlic, minced
3 tablespoons panko bread crumbs
½ pound bay scallops
¼ teaspoon Italian seasoning
salt and freshly ground black pepper to taste
¼ cup white wine
¼ cup heavy whipping cream
1 cup loosely packed baby spinach
¼ cup finely shredded Parmesan cheese
2 tablespoons julienned sun-dried tomatoes
⅛ cup microgreens

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
  • Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
  • Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
  • Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
  • Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
  • Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
  • Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

Nutrition Facts : Calories 617.9 calories, Carbohydrate 56.7 g, Cholesterol 102 mg, Fat 26.5 g, Fiber 2.8 g, Protein 35.8 g, SaturatedFat 12.4 g, Sodium 668.1 mg

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