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Venetian Scallop Spaghetti

Venetian Scallop Spaghetti

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in a Creamy Burst Tomato Sauce with Parsley & Chives

Yield: 2

Adapted from:Hello Fresh

Scallops, pan-seared in garlic herb butter until they’re gloriously golden and tender, then stirred into spaghetti, which is tossed in a sauce of Parmesan, crème fraîche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together
Prep: 5 Cook: 35

  • 1lemon
  • green herb blend
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • ¼cup parmesan cheese
  • 1clove garlic
  • 4oz grape tomatoes
  • 8oz scallops
  • 6TBS crème fraîche
  • 1chili pepper
  • salt & pepper
  • 1tsp olive oil


Prep:

Bring a large pot of salted water to a boil. Wash and dry all produce.

Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems, roughly chop leaves. Thinly slice chives. Mince chili.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook scallops:

While pasta cooks, pat scallops dry with paper towels, season generously all over with salt and pepper.

Melt half the garlic herb butter (you’ll use the rest in the next step) in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side. Turn off heat, transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

Make sauce:

Heat a large drizzle of olive oil in the same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2- to 3-minutes.

Tip: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Add garlic and remaining garlic herb butter, cook until fragrant, 1 minute.

Reduce heat to medium and add crème fraîche, lemon zest, ¼ cup reserved pasta cooking water, and juice from half the lemon. Simmer until slightly thickened, 2- to 3-minutes.

Finish pasta:

Stir drained spaghetti and half the Parmesan (save the rest for serving) into pan with sauce.

Add scallops along with any resting juices, and half the chives and chopped parsley.

Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper.

Tip: If you like things spicy, stir in half the chili.

Serve:

Divide pasta between bowls and top with remaining Parmesan, chives, and chopped parsley. Serve with remaining lemon wedges on the side.

Garlic Herb Butter–Basted Scallops

Garlic Herb Butter–Basted Scallops

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with Spaghetti & Burst Grape Tomatoes

Yield: 2

Adapted from: Hello Fresh

Tender scallops seared in herbed brown butter with juicy burst grape tomatoes, added to spaghetti in a rich, garlicky cream sauce. Finished with a squeeze of lemon, then sprinkled with umami-rich Parmesan cheese and fresh, verdant parsley.
Prep: 5 Cook: 35

  • ¼oz parsley
  • 8oz scallops
  • 4TBS cream cheese
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • 4oz grape tomatoes
  • 1oz veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp cooking oil


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Quarter lemon. Roughly chop parsley.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook scallops:

While pasta cooks, pat scallops dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil and half the garlic herb butter in a large pan over medium high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side.

Remove from heat, transfer scallops (with pan drippings) to a plate and tent with

Make sauce:

Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3- to 5-minutes.

Tip: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Reduce heat to low, whisk in cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water, and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1- to 2-minutes.

Finish pasta:

To pan with sauce, carefully add drained spaghetti and scallops with any resting juices, cook, toss and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1- to 2-minutes.

Taste and season with salt and pepper if desired.

Serve:

Divide pasta and scallops between bowls, top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side.

Garlic Herb Butter

 

Shrimp & Scallop Scampi

Shrimp & Scallop Scampi

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with Parsley & Parmesan

Yield: 2 Servings

Shrimp and scallops are sautéed until tender, then tossed with al dente spaghetti. Of course, it wouldn’t be a scampi without plenty of garlic and butter—here, garlic herb butter is the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. A dash of chili flakes for heat
Prep: 10 Cook: 30

  • 1lemon
  • 10oz shrimp
  • 6oz spaghetti
  • 5TBS parmesan cheese
  • 2cloves garlic
  • ¼oz parsley
  • 10oz scallops
  • 1tsp chili flakes
  • 4oz chicken stock
  • 2TBS garlic herb butter
  • 1tsp olive oil
  • 3TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.

Rinse shrimp and pat dry with paper towels. Pat scallops dry with paper towels. Place shrimp and scallops in a medium bowl, toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick or leave it out if you’re feeling spice-averse!). Season with salt and pepper.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Cook shrimp & scallops:

Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture, spread out in an even layer and cook, stirring once, until opaque and cooked through, 2- to 3-minutes.

Stir in 1 TBS plain butter until melted and coated.

Turn off heat, transfer to a second medium bowl (along with any cooking liquid).

Start sauce:

Once spaghetti is done, melt 2 TBS plain butter in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant, 30 seconds.

Stir in stock concentrates and ¼ cup pasta cooking water. Simmer until sauce has slightly reduced, 1- to 2-minutes.

Finish sauce:

Stir drained spaghetti, shrimp and scallops (and any cooking liquid), garlic herb butter, half the parsley, and half the Parmesan into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce.

Tip: If cheese clumps, continue stirring and adding more pasta cooking water until smooth!

Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.

Finish & serve:

Divide pasta between bowls. Top with remaining parsley, remaining Parmesan, and chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.

Creamy Seafood Chowder

Creamy Seafood Chowder

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Yield: about 3 Quarts

Heavily adapted from Larsen’s Fish Market, Martha’s Vineyard

My version of New England–style seafood chowder. Deeply flavored, yet light. Sure to please.

Shrimp stock:

  • shells from 1 to 2 lb of shrimp
  • 6cups water

Aromatics:

  • 6TBS unsalted butter, divided
  • 1large onion, finely chopped
  • 2celery stalks, finely chopped
  • 1TBS Old Bay seasoning
  • 1tsp freshly ground black pepper, plus more
  • 1TBS mirin or Shaoxing cooking wine
  • 2cups clam juice, divided

Vegetables:

  • 1-2lb potatoes (any kind), peeled, cut into ½-inch pieces

Seafood:

  • 1lb white fish (cod, haddock or other)
  • 12oz shrimp, peeled and deveined and cut in half
  • 8-12oz scallops, cut into half or quarters (depending on size)

Chowder:

  • 4TBS butter
  • 4TBS AP flour
  • 16oz half-and-half

Shrimp stock: Add shells from 1 to 2 lb shrimp to a 2-3 quart sauce pan over medium high heat. Saute for 2 minutes. Add 6 cups water. Bring to a boil then reduce to simmer and cook for 10 minutes. Set aside.

Cook aromatics: Melt 1 TBS butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes.

Mix in Old Bay and 1 tsp pepper and mirin and cook, stirring, about 1 minute. Add ½ cup clam juice, bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.

Cook vegetables: Add shrimp stock and remaining clam juice and bring to a boil. Add potatoes (and optional carrots). Simmer, uncovered, adjusting heat as needed, until just tender, about 5 to 10 minutes.

Cook fish and shellfish: Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 to 3 minutes. Remove from heat.

Half-and-half mixture: While the potatoes are simmering, melt 3 TBS butter in a 2-quart saucepan over medium heat. Whisk in flour and cook, until light blond in color, about 2 minutes. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Reduce heat to simmer, and cook, still whisking, until thickened and creamy.

Chowder: Stir half-and-half mixture into chowder and return to medium heat. Bring to a simmer, stirring gently. Remove from heat, season with salt and more pepper to taste. Ladle into bowls and serve with oyster crackers and/or toasted Boule.

Cioppino

Cioppino

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Yield: 6 servings
Adapted from Giada De Laurentiis / Food Network

Broth:

  • 3TBS olive oil
  • 1large fennel bulb, thinly sliced
  • 1onion, chopped
  • 3large shallots, chopped
  • 2tsp salt
  • 4large garlic cloves, finely chopped
  • ¾tsp dried crushed red pepper flakes, plus more to taste
  • ¼cup tomato paste
  • 1(28-oz) can diced tomatoes in juice
  • 1½cups dry white wine
  • 5cups fish stock
  • 1bay leaf

Seafood:

  • 1lb manila clams, scrubbed
  • 1lb mussels, scrubbed, de-bearded
  • 1lb uncooked large shrimp, peeled and de-veined
  • 1½lb assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
  • ½lb calamari, cleaned
  • ½lb sea scallops, abductor removed

Broth: Heat the oil in a very large pot over medium heat.

Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.

Add the garlic and ¾ tsp of red pepper flakes, and sauté 2 minutes.

Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Seafood: Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.

Add the calamari, scallops, shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Pasta Seafood DiScottio

Pasta Seafood DiScottio

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Yield: 2 Servings (can be doubled)
Scott Nowell

Pasta Jay’s in Boulder serves a dish called Seafood DiStefano on their Friday night specials list. Shrimp, crab and scallops, served over linguine with white clam sauce.
This is my version, modified to be a one-pot dish. You can change the seafood items to include some fish, lobster, etc. Be sure to add them in the appropriate order to get them cooked through.
Also note that the ingredients have been adjusted to serve two. Double, triple, etc. as needed. This dish cooks very quick, so it is important to cook the pasta and any optional vegetables first.

21-Apr-20, 22-Aug-20, 30-Oct-24

Pasta:

  • 4-6oz linguine, fettuccine, spaghetti
  • 1medium head of broccoli or other green vegetable (optional)

Aromatics:

  • 1TBS olive oil
  • 1TBS butter
  • ¼cup minced or thinly sliced garlic
  • ¼cup red onion, chopped, minced or sliced
  • 2tsp flour
  • pinch of red pepper flakes

Sauce:

  • ½cup white wine
  • ½cup pasta cooking water
  • 1generous tsp chicken Better Than Bouillon

Seafood/Finish:

  • 110 oz can of baby clams, NOT drained
  • 6peeled and deveined shrimp (16/20 or 21/25)
  • 6sea scallops
  • 6oz lump crab meat
  • ¼cup Parmesan cheese, shredded/grated
  • 1TBS fresh chopped parsley


Pasta: Add the pasta to one gallon of boiling salted water and cook to barely al dente. Reserve ½ cup pasta cooking water. Remove pasta to oiled bowl and set aside. 

Optional Green Vegetable: If adding and a green vegetable like broccoli, cook it to al dente in the pasta water. Drain and remove to the bowl with the pasta. Return pasta pot to medium high heat.

Aromatics: In the pasta pan add 1 TBS olive oil and 1 TBS butter over med high heat until butter melted. Add ¼ cup garlic and ¼ cup red onion and sauté for a minute. Sprinkle over about 2 tsp of flour. Stir to tighten. Add a pinch of red pepper flakes.

Sauce: To the aromatics, add ½ cup white wine, reserved ½ cup of pasta cooking water, generous teaspoon of Chicken Better Than Bouillon and stir to dissolve Better Than Bouillon. Boil for a few minutes until reduced to about ¾ cup. Add the undrained can of baby clams, scallops, shrimp, crab and/or other seafood as desired. Stir and cook for a couple of minutes until the shrimp and scallops are almost cooked.

Finish: Return the cooked pasta and optional green vegetable to the pot. Stir to mix well and coat pasta with sauce. Add the Parmesan and stir. Mix in 1 TBS fresh chopped parsley. Check and adjust seasoning.

Plate, top with additional parsley and Parmesan and serve.

Lobster/Seafood Plate Chowder

Lobster/Seafood Plate Chowder

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Yield: 4 servings
Recipe from Bruce Frankel, Panache Restaurant, Cambridge, MA

We had this for New Year’s Eve a couple of times.  Sad, this is wonderful stuff! Very simple to make, the recipe was featured on the cover of Food and Wine around 1987. Not a perfect substitute, but I converted this to use shrimp and scallops, and it is still great.  See photo below.

  • 4live lobsters, 1½ lb each
  • – or –
  • 1 lb shrimp, and 8 large sea scallops, foot removed 
  • 1½-2lb red potatoes, peeled and cut into ¼ inch dice
  • 1cup heavy cream
  • ½tsp salt
  • 6TBS unsalted butter
  • 1medium red onion, thinly sliced
  • minced fresh chives
  • cayenne pepper

Lobster version:  Bring a large stock pot of water to a boil. Fill a large bowl with ice water and set aside. Drop 2 lobsters head first into the boiling water, cover and cook for 3 minutes. With tongs, transfer the lobsters to the ice water and let soak until cool enough to handle. Repeat with the remaining 2 lobsters.

Break off the tail and claws from each lobster. Remove the meat from the claws and knuckles. Split the tails lengthwise in half, leaving the meat in the shell. Remove the light green tomalley from the body, pass through a fine-mesh sieve and set aside.

Remove and discard any dark green matter from the bodies. Coarsely chop the carcasses and place in a large saucepan. Add water to cover. Bring to a boil over high heat, reduce the heat and simmer until the liquid is reduced to 1 cup, about 30 minutes. Strain the liquid through a fine-mesh sieve into a medium saucepan, then set the lobster stock aside.

Shrimp version:  Peel and devein the shrimp, reserving the shells and tails.  Place the shells and tails in a saucepan and add two cups of water. Bring to a boil over high heat, reduce the heat and simmer until the liquid is reduced to 1 cup, about 30 minutes. Strain the liquid through a fine-mesh sieve into a medium saucepan, then set the shrimp stock aside.

Both: Meanwhile, place the diced potatoes in a medium saucepan and add cold water to cover by at least 1 inch. Bring to a boil over high heat and cook for about 3 minutes; the potatoes should still be very firm. Drain and rinse under cold water; drain well and set aside.

Add the cream and salt to the reserved lobster or shrimp stock. Simmer over moderate heat for 5 minutes. Whisk in 4 TBS of the butter, 1 TBS at a time. Remove from the heat.

In a large skillet or saucepan, melt the remaining 2 TBS butter over moderate heat. Add the onion and cook until softened and translucent, about 2 minutes. Add the potatoes and cook, tossing, for 1 minute. Pour in the cream sauce and add the reserved lobster meat and tail halves or the shrimp and scallops. Simmer until the seafood is cooked through, about 3 minutes; do not overcook. Spoon the chowder into individual soup plates. Add a spoonful of the sieved tomalley to the sauce in each bowl. Garnish each with a pinch of chives and a dash of cayenne.

Wine Suggestion: California Pinot Blanc

Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

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with Spicy Mayo

 Yield: 10 – 15 pieces
Adapted from Tyler Florence

Spicy Mayo

  • 1cup good quality mayonnaise
  • ¼cup hot chili paste like Sriracha
  • 1lime, juiced
  • 2TBS chopped cilantro, plus more for garnish

Scallops

  • 10-15large scallops
  • 10-15strips thin-sliced bacon
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper


Spicy Mayo:
Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
Scallops:
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Salmon Shrimp Scallop Medley

Salmon Shrimp Scallop Medley

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Serves: 2 servings
Scott Nowell

Circa 2004: This started out without the couscous. I added it around 2015.

  • 8oz salmon filet, skinned, deboned and cut in half for two servings
  • 6sea scallops, foot removed
  • 616-20 count shrimp, peeled and deveined
  • 1scallion / green onion
  • 1cup Israeli couscous
  • ½cup white wine
  • ½cup clam broth / fish stock / water
  • salt & pepper

Preheat oven to 425°F. For direct to table serving, heat 10 inch casserole dish in oven.

Blot seafood dry on paper towel. Season with salt and pepper.

Heat a 10 to 12 inch skillet over medium high heat, add wine, clam juice and couscous. Cover and cook to half time on package directions. Remove from heat and remove cover.

For direct to table serving, remove casserole dish from oven and pour couscous mixture into dish.

Place salmon fillets in center of dish/pan on top of couscous. Arrange shrimp and scallops in alternating pattern around edge of dish/pan. Slice scallion and sprinkle on top of seafood.
Bake in preheated oven for 10-15 minutes.