Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pasta with pan seared red snapper and scallops. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pasta with pan seared Red Snapper and Scallops is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pasta with pan seared Red Snapper and Scallops is something which I have loved my whole life.
Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar. Add a little salt and pepper to the marinade it will help punch up the flavours. I also cooked on high heat and sprayed the pan with some non-stick spray.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pasta with pan seared red snapper and scallops using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pasta with pan seared Red Snapper and Scallops:
- Get 2 Red Snapper Fillets
- Make ready 4 large Scallops
- Make ready 4 green onions diced
- Get 1 tsp minced garlic
- Get 1 two tbsp olive oil
- Make ready 1/4 tsp lemon pepper
- Get 1 juice of one med lemon
- Prepare 1 one teaspoon butter
- Get 1/4 cup white wine
- Prepare 1 tbsp capers
- Prepare 1/8 tbsp parmesean cheese
The great thing about scallops being so inherently tasty is that you don't need too many ingredients to cook an exquisite scallops recipe. These easy pan-seared scallops are seared with very little oil and served over a great low carb pasta alternative. In a large skillet, heat olive oil over medium-high heat. Pat the scallops dry on both sides using a paper towel to soak up all the moisture, then season Plate the pasta, then add the scallops and cherry tomatoes and garnish with parsley and grated Parmesan cheese, if desired.
Instructions to make Pasta with pan seared Red Snapper and Scallops:
- place. 2 quart medium sauce pan with enough water to cover pasta over medium heat with one teaspoon olive oil bring to boil add your favorite type pasta. reduce heat and cook until aldente. in a frying pan ad 2 tbsp of olive oil and heat over medium heat add lemon pepper seasoned snapper flesh side first sear both sides until golden Brown follow with scallops and sear as well watch carefully making sure not to over cook
- remove and set aside in same pan add greenonions capers lemon juice olive oil and butter and white wine. and garlic simmer until onions start to wilt. blend into Pasta
- top with fish scallops and parmesan cheese garnish with sprig fresh basil
How to make restaurant-worthy pan-seared scallops at home. They are cooked with garlic basil Between the dry and floured scallops and a hot pan, you are guaranteed a beautiful golden brown If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the. Lightly coat the pan with oil and heat it over high heat until it is almost smoking. Season the scallops with salt and pepper just as you are ready to start cooking, and then place the seasoned side down into the oil. What to do when your baby loves fish & loves creamy pasta???
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