Best Scallops In Tomato Herbed Sauce Recipes

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SCALLOPS IN TOMATO SAUCE



Scallops in Tomato Sauce image

I have been using this recipe for years. With the option to switch the herbs it is easy to add to a menu as an appetizer or a main dish. Stacey

Provided by Stacey Sweet

Categories     European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

8 scallops
1 lemon, zest of
1 dash safflower oil
1 shallots or 1 onion, finely chopped
1 lb very ripe tomatoes, quartered or 1 (14 ounce) can whole tomatoes, drained
salt and pepper
1 sprig fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 clove garlic
1 sprig fresh chervil or 1 sprig fresh tarragon (or a pinch of each dried)

Steps:

  • Shell scallops.
  • Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
  • Heat oil on low and cook shallot or onion until tender.
  • Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
  • Cover and simmer mixture for 10 minutes.
  • Remove lid and increase heat to high, to reduce the liquid quantity to half.
  • Remove sprig of thyme and bay leaf.
  • Press the sauce through a sieve into a frying pan.
  • Bring the tomato sauce back to a simmer.
  • Remove scallops from marinade.
  • Place on a paper towel to remove excess marinade.
  • Add the zest of a lemon and the scallops to the sauce.
  • Gently poach them for 2 minutes, being careful not to allow the sauce to boil.

Nutrition Facts : Calories 52.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 9.9, Sodium 54.9, Carbohydrate 6.3, Fiber 1.4, Sugar 3, Protein 6.2

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE



Seared Sea Scallops with Linguini in a Herb and Wine Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 21

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

Steps:

  • Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
  • Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
  • Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
  • Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
  • Divide the pasta between 2 serving plates and top with reserved scallops.
  • For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
  • And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE



Spaghetti With Spicy Scallop Marinara Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces multigrain spaghetti
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1-inch piece parmesan cheese rind
1 cup loosely packed fresh basil, sliced, plus more for topping
3/4 pound bay scallops

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
  • Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
  • Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
  • Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

Nutrition Facts : Calories 449, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 28 milligrams, Sodium 177 milligrams, Carbohydrate 75 grams, Fiber 15 grams, Protein 29 grams

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