Scallop Recipes

Linguine with Bay Scallops, Fennel, and Tomatoes

Yield: Makes 4 servings
Active time: 30 minutes
Total time: 30 minutes

Ingredients

  • 8 ounces linguine
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1 medium onion, halved, thinly sliced
  • 1 pound bay scallops
  • 1 6-ounce container cherry tomatoes, halved if large
  • 1 tablespoon Pernod or other anise-flavored liqueur
  • 4 tablespoons chopped fresh parsley, divided
  • 1 lemon, cut into 4 wedges

Preparation

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.

Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.

Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.

Seared Scallops on Spinach with Apple-Brandy Cream Sauce

Yield: Makes 8 servings

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 large shallot, minced
  • 1/3 cup Calvados
  • 1 cup heavy whipping cream
  • 16 large sea scallops, patted dry
  • 1/2 tablespoon vegetable oil
  • 1/2 cup fresh unfiltered apple juice
  • 1 teaspoon chopped fresh thyme
  • 1 large garlic clove, minced
  • 1 9-ounce bag spinach leaves

Preparation

Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)

Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.

Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.

Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividing equally.

Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.