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Lemon Fettucini With Sauteed Scallops Recipe

Ingredients

How to make it

  • Remove the muscle on the side of the scallop and then cut them into quarters (about bite-sized pieces). Rinse well in cold water to remove any grit and pat dry with paper towels. Season with salt and pepper. Place the flour in a zip top bag, add the scallops and shake to coat. Remove the scallops discarding any unused flour.
  • Heat the olive oil in a large non-stick skillet over medium-high heat. Add the scallops and quickly sear on all sides (do in batches if necessary, do not overcrowd); remove and set aside. Lower the heat; add the butter. Once melted add the shallots and saute for about 1 minute; add wine, lemon peel and juice, cook for 1 - 2 minutes. Add the pasta and cream, toss well to combine. Remove from heat and add the herbs. Toss well to coat; taste for seasonings. (Add some of the reserved pasta water if the mixture seems to dry.)
  • Place the fettuccine in a bowl and top with the scallops.
  • Per Serving: 432 Calories; 12g Fat (3g Sat, 6g Mono, 1g Poly); 27g Protein; 47g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 461mg Sodium.

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  • elgourmand 13 years ago
    Can't get scallops here but I bet this would work with decent size ray shrimp or maybe cubed lobster bits. Whatdayathink? RJ
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