We explain how to prepare pappardelle with scallops and cherry tomatoes. We prepared fresh pasta but if you are short on time you can also use spaghetti or paccheri: both formats go perfectly with ...

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

Place the shrimp, scallops, and cream in a food processor ... With a ½-inch nozzle, pipe a straight line of the seafood filling lengthwise on the pasta sheet about 1 inch from the edge closest ...

Place your scallops on a paper towel to remove moisture. This will prevent the scallop from boiling in its own juice. For maximum tenderness remove the bit on the side of the scallop. Sear ...

Drain pasta, reserving ½ cup pasta water. Add pasta and remaining butter to pan with broccoli and scallops, and set over medium heat. Cook, tossing thoroughly, until pasta is well coated.

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...