Rye bay scallops pasta salad
Rye bay scallops pasta salad

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rye bay scallops pasta salad. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Rye bay scallops pasta salad is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Rye bay scallops pasta salad is something that I have loved my whole life.

Made it as a birthday dinner for my wife who likes scallops. I used bay scallops instead of the full-sized guys, so the initial "searing" was more of a bubbling and reduction, but I moved onto the next step quickly to avoid the meat getting overcooked. The secret to this light, delicious pasta dish is the sweetness of bay scallops, combined with the fresh garlic. Add scallops; sprinkle with salt and pepper.

To begin with this recipe, we must first prepare a few ingredients. You can have rye bay scallops pasta salad using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Rye bay scallops pasta salad:
  1. Get 1/2 pound Bay scallops
  2. Get 1 Tablespoon Lemon juice
  3. Make ready 10 Cherry tomatoes
  4. Get 1/4 Cucumber
  5. Take 1 Tablespoon Olive oil
  6. Get 1 Tablespoon red wine vinegar
  7. Get 200 g long spaghetti
  8. Get 1/4 Teaspoon Salt
  9. Make ready to taste Coarsely ground pepper and sea salt

In a serving bowl, toss the pasta, scallops, tomato mixture, salt and pepper. Remove from heat and stir in parsley. Place flour in a shallow dish. Heat canola oil in a large nonstick saute pan over high heat.

Instructions to make Rye bay scallops pasta salad:
  1. In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours.
  2. In a small bowl, combine the tomato, cucumber, olive oil and vinegar. Chill the scallops and tomato mixture separately for 2hours or untill chilled.
  3. Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, season with seasalt and pepper.(add poached egg for balanced diet)

Place flour in a shallow dish. Heat canola oil in a large nonstick saute pan over high heat. Dredge scallops in flour, shaking off any excess. Add wine, butter, stock, salt, and pepper. In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside.

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