|by Pepita Aris|
A gastronomic tour of southern Spain looking at the cuisine of sierras, plains, olive-clad hills and the cities of Seville, Granada and Cordoba.
Results 21 - 30 of 77 for scallop over pasta
Rinse scallops in cold water ... and pepper. Cook over low heat for ... drain. Add spaghetti to the skillet, mix through, and serve at once. Makes 4 servings.
Heat oil in ... and peppers; saute over medium heat until ... to high; add scallops and corn. Stir ... Meanwhile, cook the pasta al dente; drain. ... pasta and serve immediately.
Put 1/2 large scallops in 2 quart ... shake well. Pour over scallops mixture; mix. ... pods; serve on lettuce with slivered almonds on top. Makes 4 servings.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add scallops and stir until ... Serve immediately with pasta garnished with fresh dill and pepper.
Heat a large ... peppers and saute over medium heat for ... Shitake mushrooms and scallops, making sure ... is essential but Parmesan is a nice addition.
Brown lamb. Add ... Add small amounts of water if the sauce thickens too far. Serve over a thick noodle like bucatini or perciatelli. Sprinkle with feta.
Saute garlic in oil and add parsley. Add scallops and cook just until opaque, 3-4 minutes. Pour over pasta and sprinkle with bread crumbs.
Have water boiling or almost ready for pasta. Put heavy ... 4 minutes. Add scallops and snow peas ... chopped parsley. Mix and serve. Serves 10-15 people.
Heat 2 tablespoons ... remaining oil. Stir-fry vegetables. Keep seafood and vegetables warm while cooking pasta. Pour stir-fry mixture over drained pasta.
Heat butter; add ... 15 minutes. Add scallops and shrimp. Simmer until scallops turn ... shrimp are hot. Cook pasta. Combine sauce with pasta. Serves 4.
top of page