Scallops and Pasta in a Creamy Vodka Sauce Recipe kchurchill5 Recipe

Name: Scallops and Pasta in a Creamy Vodka Sauce Recipe kchurchill5
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon juice for the marinade; 1 teaspoon dried oregano for the marinade; 1 medium onion diced; 2 tablespoons capers; 1 - 15 oz can chopped artichoke hearts in water; 2 cups of chopped tomatoes I prefer using fresh plum tomatoes but a can of diced tomatoes will work if drained.; 1 cup vodka; 2 cups cream; 3/4 cup calamata pitted olives halved or black olives are fine; 1 cup parmesan; 1 tablespoon fresh thyme; 1 tablespoon fresh parsley; Olive oil to saute vegetables; 2 teaspoons garlic; 1/2 cup olive oil for the marinade and to saute the vegetables; Extra parsley for a garnish

Servings: persons

1 tablespoon lemon juice for the marinade
1 teaspoon dried oregano for the marinade
1 medium onion diced
2 tablespoons capers
1 - 15 oz can chopped artichoke hearts in water
2 cups of chopped tomatoes I prefer using fresh plum tomatoes but a can of diced tomatoes will work if drained.
1 cup vodka
2 cups cream
3/4 cup calamata pitted olives halved or black olives are fine
1 cup parmesan
1 tablespoon fresh thyme
1 tablespoon fresh parsley
Olive oil to saute vegetables
2 teaspoons garlic
1/2 cup olive oil for the marinade and to saute the vegetables
Extra parsley for a garnish

1
First marinade the scallops for 1-2 hours in olive oil, lemon juice, oregano, salt and pepper in just a small bowl or baggie.
2
Then in a large saute pan add 1 tablespoon of olive oil and sear the marinated scallops on medium high heat, 1-2 minutes per side till nice and brown, but not over done.
3
Remove and set on the side covered to keep warm.
4
Add pasta to boiling water with some salt and cook according to directions.
5
Saute in remaining olive oil, the onions, garlic for 3 minutes until soft.
6
Add vocka to deglaze pan and cook 1 minute until the alcohol burns off, Next.
7
add artichokes, capers, olives and tomatoes and heat through.
8
Remove from heat and add seasoning, additional pepper is necessary (there is alot of salt in the capers and olives so I dont think more is necessary) and the cream.
9
When pasta is done, drain and add to the tomato, vegetable sauce, toss in the scallops and parmesan and toss until heated through.
10
Top with extra grated parmasean cheese.
11
I like slivers, but grated is just fine.
12
If you dont like parmesan a romano blend or peccerino is also good.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon lemon juice for the marinade, 1 teaspoon dried oregano for the marinade, 1 medium onion diced, 2 tablespoons capers, and more.

Yes, Scallops and Pasta in a Creamy Vodka Sauce Recipe kchurchill5 falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops and Pasta in a Creamy Vodka Sauce Recipe kchurchill5

How did you like this recipe?

Frequently Asked Questions