Best Scallops With Penne Swiss Chard And Tomatoes Recipes

SAUTEED SCALLOPS AND SWISS CHARD (FOR TWO)

Steps:

• In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chard and season lightly with salt and pepper. Sauté until just softened, about 3 minutes. Transfer to a bowl and cover to keep warm.
• Season the scallops lightly with salt and pepper and dredge in flour to coat. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the scallops and cook, turning once, until springy to the touch and no longer translucent in the center, about 3 minutes per side. Using tongs, transfer the scallops to a plate.
• Add the remaining 1 Tbs. olive oil to the pan and then add the shallot. Sauté until it begins to soften, about 1 minute. Add the wine and boil until almost evaporated, stirring to scrape up any browned bits, about 2 minutes. Add the broth, lemon juice, mustard and the 1/2 teaspoons tarragon and boil until slightly thickened, about 2 minutes. Remove from the heat, add the butter and stir until melted. Season the sauce with salt and pepper.
• Spoon the rice into the center of 2 warmed plates and top with the chard. Arrange the scallops on top of the chard and spoon the sauce over all. Garnish with the remaining minced tarragon and the pecans and serve immediately.

SCALLOPS AND PENNE PASTA IN A SAFFRON BROTH

Steps:

• Bring a large pot of salted water to a boil. Add the penne pasta and cook until tender but still firm to the bite, about 10 minutes. In a skillet heat oil. Add garlic and saute for 10 seconds. Then add white wine, fish stock, crushed tomatoes, carrots, saffron and dried orange peel. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender. Add scallops and shrimp to the sauce. Then add snow peas and cook, uncovered for about 2 minutes. Season with salt and pepper and stir in butter. Transfer penne to a large shallow serving dish and ladle scallops and sauce over penne.

DELICIOUS PENNE WITH SCALLOPS

Steps:

• In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
• Mix cornstarch with 1/4 cup water, set aside.
• Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
• Cook the pasta in boiling salted water just until tender.
• Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
• To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
• Add the scallops and sour cream to the skillet.
• Drain the cooked pasta and stir into hot scallops mixture.