Sauteed Scallops With Lemon Fettuccine

Name: Sauteed Scallops With Lemon Fettuccine
Yield: 6
Cuisine: Fusion
Ingredients: scallops; salt; black pepper; flour; olive oil; white wine; lemon juice; garlic; lemon zest; pasta, fettuccine; parsley leaves; butter

Submitted by happyzhangbo

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

Ingredients

EACH SCALLOPS *

X SALT
to taste *

X BLACK PEPPER
to taste *

X ALL-PURPOSE FLOUR
as needed *

X OLIVE OIL
as needed *

CUP WHITE WINE
dry *

TABLESPOONS LEMON JUICE
fresh

CLOVES GARLIC
chopped

TEASPOON LEMON ZEST

OUNCES PASTA, FETTUCCINE

X PARSLEY LEAVES
chopped to taste *

TABLESPOONS BUTTER
or more to taste

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.