Pasta with pan seared Red Snapper and Scallops. Pan-seared scallops with lemon caper sauce will wow any hungry guests at your dinner table. Not to worry, it's straightforward and effortless to recreate, plus I've got a special ingredient that takes the flavors to the next level! Rinse snapper under cold water, and pat dry.

Home > Scallop Recipe: Pan-Seared Scallops with Pasta. At Cameron's Seafood, we sell crab cake stuffed scallops and whole sea scallops. The great thing about scallops being so inherently tasty is that you don't need too many ingredients to cook an exquisite scallops recipe. You can have Pasta with pan seared Red Snapper and Scallops using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pasta with pan seared Red Snapper and Scallops

1. It's 2 of Red Snapper Fillets.
2. Prepare 4 large of Scallops.
3. You need 4 of green onions diced.
4. Prepare 1 tsp of minced garlic.
5. Prepare 1 of two tbsp olive oil.
6. You need 1/4 tsp of lemon pepper.
7. It's 1 of juice of one med lemon.
8. It's 1 of one teaspoon butter.
9. You need 1/4 cup of white wine.
10. You need 1 tbsp of capers.
11. Prepare 1/8 tbsp of parmesean cheese.

You can't get much better than that. Add salt, pepper, and a dash of red pepper flakes as. Pan-seared scallops will probably always remain a favorite both in restaurants and with home cooks. These easy pan-seared scallops are seared with very little oil and served over a great low carb pasta alternative.

Pasta with pan seared Red Snapper and Scallops step by step

1. 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.
2. 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.
3. 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. 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. Heat a large nonstick pan or grill pan on high temperature until very hot.