Best Scallops Mushroom And Spinach Notta Pasta Recipes
SCALLOPS, MUSHROOM AND SPINACH NOTTA PASTA
A really lovely dish with a light low fat white sauce that tastes like full fat. I have been posting a lot of these gluten-free recipes as they have been requested. Originally on Notta Pasta site with a bit of tweaking by me.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, melt butter. Saute shallots, garlic and mushrooms until almost soft.
- Add scallops. Saute until just barely cooked(opaque). Scallops should be tender and NOT RUBBERY. Using a colander, strain the scallop/mushroom mixture, reserving liquid.
- Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.
- In a small bowl, whisk flour and vermouth or white wine together until smooth.
- Add half & half, salt, pepper, nutmeg, flour/wine mixture and dill(if using) to skillet. Bring to a boil, stirring constantly. Reduce to a simmer.
- Add spinach. Turn off heat.
- Prepare Notta Pasta according to package for pasta being careful not to overcook.
- Drain and toss with Parmesan cheese. Salt and pepper to taste and add sprinkling of red pepper, if desired.
- Pour into your favorite pasta bowl or serving platter.
- Add the scallop/mushroom mixture back to spinach sauce and bring to a gentle simmer.
- Pour over Notta Pasta and garnish with nuts.
- Now serve immediately.
Nutrition Facts : Calories 442.7, Fat 7, SaturatedFat 3.4, Cholesterol 41.3, Sodium 1261.1, Carbohydrate 65.5, Fiber 5, Sugar 6.8, Protein 30.6
SCALLOPS AND SPINACH OVER PASTA
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
SCALLOPS AND PASTA FLORENTINE
Make and share this Scallops and Pasta Florentine recipe from Food.com.
Provided by Boca Pat
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle scallops with salt and pepper.
- Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
- In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
- Add broth, simmer.
- Stir in butter and pasta and toss until heated thru.
- Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.
Nutrition Facts : Calories 482.4, Fat 18.5, SaturatedFat 6.9, Cholesterol 50.2, Sodium 808, Carbohydrate 52.5, Fiber 4, Sugar 4, Protein 24.1
PARMESAN SCALLOPS WITH SPINACH ALFREDO
Make and share this Parmesan Scallops With Spinach Alfredo recipe from Food.com.
Provided by chris_tam
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare sauce mix according to package directions using the fat free milk. Coat Dutch oven with cooking spray. Place over medium high heat until hot.
- Add mushrooms and saute for 5 minutes. Add spinach and saute until slightly wilted. Remove from heat and stir in Alfredo sauce.
- Combine cheese and Italian seasoning in a bowl. Dredge scallops to pan cooking spray side down cook 3 minutes. Spray top side of scallops with cooking spray turn them over and cook 2 minutes. Top spinach mixture with scallops and serve.
SEA SCALLOPS SAUTEED WITH MUSHROOMS & PASTA
My husband brought home these huge Maine sea scallops and I made another experiment which turned out really good. It was very light and tasty and simple to make. I used baby portobello mushrooms & bowtie pasta. The hubby would like to see this done with angel hair pasta next time.
Provided by Jenniegal
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- rinse scallops & drain.
- melt 2 Tbsp butter in large non-stick skillet.
- add 1 clove pressed garlic & scallops.
- cook over medium heat about 6 - 8 minutes, stirring often.
- remove scallops and set aside leaving juice in pan.
- Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
- Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
- Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
- Stir & serve.
SCALLOPS, MUSHROOMS, AND RICE IN CREAM SAUCE
Make and share this Scallops, Mushrooms, and Rice in Cream Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; in a medium skillet over medium heat, melt 2 tablespoons butter.
- Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 ½ quart casserole dish that has been lightly coated with cooking spray.
- Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.
- Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes.
- Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference).
- Pour sauce over scallops; add in rice and mix well.
- Cover and bake about 30 minutes, until bubbly.
- Sprinkle with parsley before serving.
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