Pan Sauteed Scallops with Fresh Herb Pasta Salad an

Name: Pan Sauteed Scallops with Fresh Herb Pasta Salad and a Parsley Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup chicken stock; 2 bunches parsley, stems picked; 1/4 white wine; 12 sea scallops; Essence, recipe follows; 1 tablespoon olive oil; 1/2 cup chopped fresh mild herbs (basil, chervil, tarragon, parsley); 3 tablespoons extra virgin olive oil; 1 teaspoon minced garlic; 8 ounces fresh angel hair pasta, cooked, shocked and tossed in olive oil; 1/2 cup grated Parmigiano-Reggiano cheese; 2 tablespoons finely chopped parsley; Edible flowers; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2/3 cup chicken stock
2 bunches parsley, stems picked
1/4 white wine
12 sea scallops
Essence, recipe follows
1 tablespoon olive oil
1/2 cup chopped fresh mild herbs (basil, chervil, tarragon, parsley)
3 tablespoons extra virgin olive oil
1 teaspoon minced garlic
8 ounces fresh angel hair pasta, cooked, shocked and tossed in olive oil
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped parsley
Edible flowers
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
In a sauce pan, bring the chicken stock up to a boil.
2
Remove from the heat.
3
Pour into a blender along with the parsley and white wine.
4
Puree until smooth.
5
Season with salt and pepper.
6
Season the scallops with Essence.
7
In a saute pan, heat the olive oil.
8
When the oil is hot, saute the scallops for 2 minutes on each side.
9
(The scallops should have a nice golden brown sear on each side-**the oil must be almost smoking.)
10
Remove from the pan.
11
In a mixing bowl, whisk the herbs and extra-virgin olive oil together.
12
Add the garlic.
13
Toss the pasta with the dressing.
14
Season with salt and pepper.
15
Spoon the coulis in the center of the plate.
16
Mound the pasta salad in the center of the sauce.
17
Arrange the scallops around the salad.
18
Garnish with the cheese, parsley and edible flowers.
19
Combine all ingredients thoroughly.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2/3 cup chicken stock, 2 bunches parsley, stems picked, 1/4 white wine, 12 sea scallops, and more.

Yes, Pan Sauteed Scallops with Fresh Herb Pasta Salad and a Parsley Coulis falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan Sauteed Scallops with Fresh Herb Pasta Salad and a Parsley Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions