Best Pappardelle With Sauteed Scallops And Peas Recipes

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PAPPARDELLE WITH SCALLOPS - GUY FIERI



Pappardelle With Scallops - Guy Fieri image

Saw this on Guy Fieri's show and it looked fantastic. It got great reviews on the food network site so I thought I'd post it here so I can try it later. Pappardelle pasta can be found in the dairy section of most major grocery stores, if unable to fined, any wide noodle pasta will work. Some reviews mentioned that olive oil was used instead of truffle oil. Submitted to www.recipezaar.com on Feb. 16, 2010.

Provided by Papa D 1946-2012

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb sea scallops, patted dry
1 lb pappardelle pasta
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon sea salt, plus 1/2 teaspoon
2 cups mixed chanterelle mushrooms, oyster, trumpet, mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper, plus more for serving
3 cups arugula
2 tablespoons white truffle oil
2 ounces best quality parmesan cheese, shaved

Steps:

  • Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
  • Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
  • Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
  • In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm.
  • Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine.
  • Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

Nutrition Facts : Calories 623.8, Fat 11.4, SaturatedFat 4.3, Cholesterol 43.6, Sodium 1258.2, Carbohydrate 92.4, Fiber 4.5, Sugar 4.5, Protein 36.1

PAPPARDELLE WITH SCALLOPS



Pappardelle with Scallops image

Provided by Guy Fieri

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound large sea scallops, patted dry
1 pound pappardelle pasta
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon sea salt, plus 1/2 teaspoon
2 cups mixed chanterelle, oyster, trumpet, mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper, plus more for serving
3 cups arugula
2 tablespoons white truffle oil
2 ounces best quality Parmesan, shaved

Steps:

  • Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
  • Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
  • Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
  • In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm. Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine. Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

BAY SCALLOP STIR-FRY



Bay Scallop Stir-Fry image

Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 12

Coarse salt and ground pepper
1 cup long-grain white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil, such as safflower
1 red bell pepper (ribs and seeds removed), thinly sliced
2 bunches scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
2 teaspoons minced peeled fresh ginger
1 pound bay scallops, patted dry

Steps:

  • In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
  • In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
  • Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

Nutrition Facts : Calories 365 g, Fat 6 g, Fiber 3 g, Protein 25 g

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