Best 6 Pasta With Scallops Zucchini And Tomatoes Recipes
Dive into a culinary journey that harmonizes the delicate flavors of scallops, zucchini, and tomatoes, all enveloped in a symphony of pasta. This delectable dish captures the essence of coastal Italian cuisine, where fresh seafood meets vibrant vegetables in a delightful dance of textures and tastes. Prepare to tantalize your palate with this exquisite recipe that transforms simple ingredients into a masterpiece, perfect for a romantic dinner or a memorable gathering with friends and family.
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PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!
Provided by Lisa Stinger
Categories Scallop Recipes
Time 30m
Yield 8
Number Of Ingredients 10
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.
- Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!
Provided by Lisa Stinger
Categories Scallop Recipes
Time 30m
Yield 8
Number Of Ingredients 10
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.
- Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!
Provided by Allrecipes Member
Categories Scallop Recipes
Time 30m
Yield 8
Number Of Ingredients 10
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.
- Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!
Provided by Allrecipes Member
Categories Scallop Recipes
Time 30m
Yield 8
Number Of Ingredients 10
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.
- Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
- Trim the ends of the zucchini, and cut them into 1/8-inch slices.
- Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
- In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
- Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Fresh scallops, zucchini, tomatoes, and herbs will give you the best results.
- Cook the scallops properly: Scallops are delicate and can easily be overcooked. Cook them over high heat for a short amount of time, until they are just opaque and cooked through.
- Don't crowd the pan: When cooking the scallops, don't overcrowd the pan. This will cause them to steam instead of sear.
- Use a good quality olive oil: Olive oil is a key ingredient in this dish. Use a good quality oil that has a fruity, peppery flavor.
- Add the tomatoes and zucchini last: The tomatoes and zucchini will cook quickly, so add them to the pan last.
- Season to taste: Season the dish with salt, pepper, and red pepper flakes to taste.
- Serve immediately: This dish is best served immediately after it is cooked.
Conclusion:
This pasta with scallops, zucchini, and tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The scallops are cooked to perfection, the zucchini and tomatoes are fresh and flavorful, and the sauce is light and flavorful. This dish is sure to please everyone at your table.
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