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Sauteed Scallops With Lemon Fettuccine

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Recipe

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
12 each scallops
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1 x salt
to taste
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1 x black pepper
to taste
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1 x all-purpose flour
as needed
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1 x olive oil
as needed
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½ cup white wine
dry
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3 tablespoons lemon juice
fresh
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3 cloves garlic
chopped
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1 teaspoon lemon zest
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12 ounces pasta, fettuccine
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1 x parsley leaves
chopped to taste
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2 tablespoons butter
or more to taste
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Ingredients

Amount Measure Ingredient Features
12 each scallops
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1 x salt
to taste
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1 x black pepper
to taste
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1 x all-purpose flour
as needed
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1 x olive oil
as needed
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118 ml white wine
dry
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45 ml lemon juice
fresh
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3 cloves garlic
chopped
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5 ml lemon zest
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346.8 ml/g pasta, fettuccine
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1 x parsley leaves
chopped to taste
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3E+1 ml butter
or more to taste
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Directions

Boil the fettuccine until almost done. Drain and mix it with a little bit of olive oil to prevent sticking and set it aside. Season the scallops with salt and pepper and dredge them in the flour. Sauté the scallops in a large skillet in the olive oil until browned on each side. Make sure the pan and oil are very hot. As soon as they're browned on each side they're done. Remove the scallops and deglaze the pan with the white wine and lemon juice. Reduce the liquid by half. Add the garlic and lemon zest and cook for 1 to 2 minutes. Add the partially cooked fettuccine. Season with salt and pepper and cook the pasta in the sauce until al dente. Just prior to the end of cooking, add the parsley, butter and scallops and cook until butter melts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 32513% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 32mg 1%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 10%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 9%
Calcium 3% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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