Best 2 Scallops And Edamame Pasta Recipes

In the culinary world, a harmonious blend of flavors and textures can elevate a dish from ordinary to extraordinary. Such is the case with the captivating combination of scallops and edamame in a pasta dish. This delightful pairing offers a unique symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you're a seasoned chef or a home cook seeking culinary inspiration, this article will embark on a delectable journey, guiding you through the process of crafting an unforgettable scallops and edamame pasta dish.

Here are our top 2 tried and tested recipes!

SCALLOPS AND EDAMAME PASTA

Scallops and Edamame Pasta image

Make and share this Scallops and Edamame Pasta recipe from Food.com.

Provided by mandagirl

Categories < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 ounces barilla plus pasta (any)
1 beaten egg
1 tablespoon water
1/2 cup whole wheat flour
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon seasoning salt
12 ounces fresh sea scallops (make sure they are real sea scallops, not artificial scallops cut from skate)
1 cup fresh mushrooms, chopped
1 cup chicken broth
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
1 teaspoon soy sauce
1 cup frozen edamame

Steps:

Cut scallops in half or quarters depending on size.
Beat egg with water in bowl large enough to hold scallops.
Add scallops and stir to coat.
Drain off excess egg.
In a food storage bag mix flour, paprika, pepper and salt.
Add drained scallops to bag and shake to coat.
Heat a large frying pan over medium/low heat.
When hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray.
Cook scallops for about 5 minutes.
Remove scallops and put aside.
Meanwhile put pasta on to boil.
While pasta is cooking, mix together broth, garlic, vinegar and soy sauce.
Pour into the same pan that you cooked the scallops inches.
Bring to a boil and add mushrooms and edamame.
Cook for 5 minutes.
Add scallops and cook for 5 to 7 minutes more.
When pasta is done, drain and add to frying pan with other ingredients.
Stir to mix in pasta and serve.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories Seafood Shellfish Scallops

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

Tips:

Choose the freshest scallops you can find. Look for scallops that are plump and have a briny smell. Avoid scallops that are slimy or have a strong fishy odor.
Sear the scallops over high heat. This will help to create a nice caramelized crust on the outside of the scallops while keeping the inside tender and juicy.
Don't overcook the scallops. Scallops are a delicate seafood and can easily be overcooked. Cook them for just a few minutes per side, or until they are opaque and just cooked through.
Use a light hand with the salt. Scallops are naturally salty, so you don't need to add a lot of additional salt. Season them lightly with salt and pepper, and then add more to taste after cooking.
Serve the scallops immediately. Scallops are best served immediately after cooking. They can be served as an appetizer or main course, and can be paired with a variety of sides, such as pasta, rice, or vegetables.

Conclusion:

Scallops and edamame pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The scallops are seared until golden brown and then tossed with a creamy edamame sauce. The dish is finished with a sprinkle of Parmesan cheese and is sure to please everyone at the table.