Best Scallop And Asparagus Alfredo Recipes

SCALLOP AND ASPARAGUS LINGUINE

Steps:

• Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
• Boil Linguine acording to package directions.
• Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
• Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
• Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
• Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
• Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
• Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

SEAFOOD FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

SCALLOPS ALFREDO

Steps:

• Thaw scallops, if frozen.
• Cut any large scallops in half; set aside.
• For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
• Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
• Preheat over medium-high heat.
• Stir-fry garlic in hot oil for 15 seconds.
• Add scallops to the hot wok.
• Stir-fry about 2 minutes or till scallops turn opaque.
• Push scallops from the center of the wok.
• Stir sauce.
• Add sauce to center of wok.
• Cook and stir till thickened and bubbly.
• Cook and stir 2 minutes more.
• Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
• Stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or till heated through.
• Serve immediately.
• Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
• Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.

SCALLOPS WITH ASPARAGUS

Steps:

• Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
• Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.).
• Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
• Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• Serve scallops topped with asparagus and sauce.

SCALLOPS WITH ASPARAGUS

Steps:

• Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
• Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
• Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
• Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
• Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
• Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
• Serve scallops topped with asparagus and sauce.

SCALLOP AND ASPARAGUS RISOTTO

Steps:

• Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
• Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
• Heat chicken stock in a saucepan until warm.
• Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Sauté the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
• Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
• Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.

SCALLOPS ALFREDO

Steps:

• 1. Thaw scallops, if frozen.
• 2. Cut any large scallops in half; set aside.
• 3. For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
• 4. Set aside.
• 5. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
• 6. Preheat over medium-high heat.
• 7. Stir-fry garlic in hot oil for 15 seconds.
• 8. Add scallops to the hot wok.
• 9. Stir-fry about 2 minutes or till scallops turn opaque.
• 10. Push scallops from the center of the wok.
• 11. Stir sauce.
• 12. Add sauce to center of wok.
• 13. Cook and stir till thickened and bubbly.
• 14. Cook and stir 2 minutes more.
• 15. Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese. mg sodium, 496 mg potassium
• 16. Stir all ingredients together to coat with sauce.
• 17. Cook and stir for 1 to 2 minutes more or till heated through.
• 18. Serve immediately.
• 19. Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
• 20. Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341

STIR-FRIED SCALLOPS AND ASPARAGUS

Steps:

• Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm. , Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes. , Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

RISOTTO WITH SCALLOPS & ASPARAGUS

Steps:

• Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
• Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
• Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
• Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
• Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
• Stir in the cheese and serve.

SAUTéED SCALLOPS WITH ASPARAGUS PURéE

Steps:

• Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
• Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
• Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
• Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
• When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
• Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
• Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.