Fettuccine with Scallops
User Reviews
5
10 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
2 servings
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Calories
831 kcal
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Course
Main Course
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Cuisine
American
Fettuccine with Scallops
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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
- About /2 pound fettuccine or linguine, dried or fresh
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- About 1/2 pound bay scallops fresh not frozen, or sea scallops
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons shallots 1 or 2 plump shallots, finely minced
- 1/4 cup heavy cream
- 2 tablespoons lemon zest preferably organic, freshly grated
- 2 tablespoons lemon juice fresh
- 2 tablespoons chervil or, if unavailable, use flat-leaf parsley, finely minced leaves
- salt freshly ground
- black pepper freshly ground
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
(100%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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