Fettuccine with Scallops

Name: Fettuccine with Scallops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: About /2 pound dried fettuccine or linguine or 3/4 pound (340 g) fresh fettuccine or linguine; Sea salt and freshly ground black pepper; About 1/2 pound bay or sea scallops; 3 tablespoons extra-virgin olive oil; 3 tablespoons finely minced shallots; 1/4 cup heavy cream; 2 tablespoons freshly grated lemon zest; 2 tablespoons fresh lemon juice; 2 tablespoons finely minced chervil leaves; Salt and freshly ground black pepper

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5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 servings
Calories
831 kcal
Course
Main Course
Cuisine
American

Fettuccine with Scallops

Iris Warren

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This easy fettuccine with scallops and lemon gets even more extravagant thanks to a cream sauce. Perfect for a no-fail celebration of any sort.

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Ingredients

Servings

About /2 pound dried fettuccine or linguine or 3/4 pound (340 g) fresh fettuccine or linguine
Sea salt and freshly ground black pepper
About 1/2 pound bay or sea scallops (fresh not frozen)
3 tablespoons extra-virgin olive oil
3 tablespoons finely minced shallots (1 or 2 plump shallots)
1/4 cup heavy cream
2 tablespoons freshly grated lemon zest preferably organic
2 tablespoons fresh lemon juice
2 tablespoons finely minced chervil leaves (or, if unavailable, use flat-leaf parsley)
Salt and freshly ground black pepper

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Instructions

Bring a large pot of water to a vigorous boil.
While the water comes to a boil, pat the scallops thoroughly dry with paper towels. If the scallops have a tough little rectangular portion on the side that's uncharacteristically dense and hard, trim and discard it.
Heat 1 tablespoon oil in a sauté pan over medium-high heat. Let the oil get very hot but not smoking. Add the scallops and sear on both sides, turning once, until almost cooked through. Remove the scallops from the skillet but keep the skillet on the stove.
Turn the heat beneath the skillet down to medium-low and add the remaining 2 tablespoons oil to the pan along with the minced shallots. Cook, stirring, until the shallots are softened and tender but do not let them brown, 2 to 4 minutes.
Add the cream and, stirring constantly, bring it to a gentle simmer. (If your pasta is still a while from being done, remove the skillet from the heat, cover to keep warm, and then return to a gentle simmer before proceeding.) Add the lemon zest, lemon juice, chervil, and, if you feel it's necessary, a very small ladleful of pasta water to the sauce and cook just until the sauce thickens, anywhere from 1 to 4 minutes.
Meanwhile, add the pasta and plenty of salt to the boiling water and cook until al dente.
Drain the pasta and return it to the pot. Add the cream sauce and scallops and toss gently to combine. Season with salt and pepper to taste and pile onto plates.

Nutrition Information

Show Details

Serving 1portion Calories 831kcal (42%) Carbohydrates 92g (31%) Protein 32g (64%) Fat 38g (58%) Saturated Fat 11g (55%) Monounsaturated Fat 20g Trans Fat 1g Cholesterol 163mg (54%) Sodium 487mg (20%) Fiber 5g (20%) Sugar 4g (8%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 831 kcal

% Daily Value*

Serving	1portion
Calories	831kcal	42%
Carbohydrates	92g	31%
Protein	32g	64%
Fat	38g	58%
Saturated Fat	11g	55%
Monounsaturated Fat	20g	100%
Trans Fat	1g	50%
Cholesterol	163mg	54%
Sodium	487mg	20%
Fiber	5g	20%
Sugar	4g	8%