Time 49m Yield 6 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute. Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
Time 35m Yield 2 servings. Number Of Ingredients 14 Steps:
Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Time 15m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Saute bacon until fat is clear. Add tomato and garlic and saute till garlic is tender. Omit butter if bacon left app. 1 tablespoon fat, otherwise add butter. Once garlic is tender, toss in green onions and scallops. Saute until scallops are opague. Serve over angel hair, with dash pepper and grated parmesan.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Peel broccoli stems and cut into 1/4 inch thick slices. Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside. Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter. Heat remaining 1/2 cup butter in a large skillet. Add garlic and saute till softened. Add scallops, salt and pepper. Saute 3 minutes or till scallops are opaque. Add broccoli and heat 1 minute. Add pasta and heat through. Add cheese and serve at once.
Time 49m Yield 6 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute. Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Prepare linguini as per directions on package. Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes. Add scallops to the butter/garlic mixture and saute for 4-5 minutes. Add cream and parmesan. Stir until the sauce thickens. Toss with pasta.
Time 49m Yield 6 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute. Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won’t be much more than that, but discard any extra if there is). Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside. Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water. While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.
More about “linguini with bacon and scallops recipes”
Time 49m Yield 6 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute. Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
