Ingredient: Chopped red bell pepper

Scallop Pasta recipe

Summer Corn and Scallop Pasta

 

Scallop Pasta is a delicious recipe that is actually rather simple to make.

Why are fresh scallops one of our top sellers here at Motts Channel Seafood? The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish.

As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer.

The naturally sweet taste of scallops partners beautifully with summer corn at its peak in this corn and scallop pasta recipe. To get the most corn flavor into the creamy pasta sauce for this summer pasta recipe, we use the dull side of a knife to remove the extra bit of the corn kernels and the sweet corn “milk” from the ear after cutting off the fresh kernels. Try this technique anytime you are adding fresh corn to sauces or soups.

Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won’t brown properly.

Stop by Motts Channel Seafood and “sea” the difference fresh scallops makes for your next lunch, cocktail hour appetizer or dinner plans.

Visit Alison Recipe Box for even more fresh scallop recipes.
Recipe Credit: EatingWell Magazine

Serves 4

Scallop Pasta recipe
Summer Corn and Scallop Pasta
Print Recipe
Scallop Pasta recipe
Summer Corn and Scallop Pasta
Print Recipe
Instructions
  1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve ½ cup of the cooking liquid; drain the pasta.
  2. Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn "milk" into the bowl.
  3. Repeat with the remaining 3 ears of corn, catching the kernels and "milk" in the bowl.
  4. Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
  5. Sprinkle scallops with ¼ teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
  6. Add the corn kernels and corn "milk," bell pepper and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining ¼ teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
  7. Reduce heat to low and return the pasta, bacon and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired.
  8. Serve with lemon wedges.
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Cranberry & Cilantro Quinoa Salad

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Cranberry & Cilantro Quinoa Salad

adapted from the Cranberry Marketing Committee

Ingredients
(serves 8)

  • 1/14 cups water
  • pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup dried cranberries
  • 1/2 cup minced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 3 Tablespoons finely chopped red onion
  • 3 Tablespoons minced fresh cilantro
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Pinch of ground red pepper

Instructions

  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.

Nutrition Facts Per Serving: Calories 150, Calories from Fat 30, Saturated Fat 0g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 3g, Protein 3g, Vitamin A 40%, Vitamin C 45%, Calcium 2%, Iron 6%

 

Cranberry & Cilantro Quinoa Salad
Print Recipe
    Servings
    8 people
    Cook Time
    25 Minutes
    Servings
    8 people
    Cook Time
    25 Minutes
    Cranberry & Cilantro Quinoa Salad
    Print Recipe
      Servings
      8 people
      Cook Time
      25 Minutes
      Servings
      8 people
      Cook Time
      25 Minutes
      Instructions
      1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
      2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
      3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
      4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
      5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
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      Roasted Corn, Black Bean and Mango Salad

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      Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well  white fish or shrimp.

       

      Roasted Corn, Black Bean and Mango Salad

      by Diane Boyd

      Ingredients

      (makes 8 cups)

      • 1 Tablespoon Canola oil
      • 2 garlic cloves, minced
      • 3 cups fresh corn kernels (about 4- 5 ears)
      • 2 cups diced peeled ripe mango
      • 1 cup chopped red onion
      • 1 cup chopped red bell pepper
      • juice from 3 limes (about 6 Tablespoons)
      • 1-3 Tablespoons of fresh cilantro, chopped (or to taste)
      • 1/2 teaspoon salt
      • 2 cans black beans (15 oz.), rinsed and drained

      Instructions

      Heat canola oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Stir in corn and cook 8 minutes or until browned, stirring occasionally. Place corn mixture into a large bowl. Add mango and remaining ingredients. Stir well. Refrigerate until serving.

      Roasted Corn, Black Bean and Mango Salad
      Print Recipe
      Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well white fish or shrimp.
        Servings
        8 Cups
        Cook Time
        10 Minutes
        Servings
        8 Cups
        Cook Time
        10 Minutes
        Roasted Corn, Black Bean and Mango Salad
        Print Recipe
        Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well white fish or shrimp.
          Servings
          8 Cups
          Cook Time
          10 Minutes
          Servings
          8 Cups
          Cook Time
          10 Minutes
          Ingredients
          Servings: Cups
          Instructions
          1. Heat canola oil in a large skillet over medium-high heat.
          2. Add garlic and cook for 30 seconds.
          3. Stir in corn and cook 8 minutes or until browned, stirring occasionally.
          4. Place corn mixture into a large bowl.
          5. Add mango and remaining ingredients.
          6. Stir well. Refrigerate until serving.
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