1/2 cup dry white wine ( a Sauvignon Blanc or lively Chardonnay will work well here)
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup heavy cream
8 ounces hot cooked fettuccine, drained, 1/2 cup pasta water reserved
2 tablespoons chopped Italian flat-leaf parsley
2 tablespoons minced fresh chives, (optional but good)
2 tablespoons minced fresh basil, (also optional but good)
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.
