This is a lovely dish to serve for when you want to go the extra mile to make a really special meal; scallops aren’t really an everyday food, so throwing them into the mix elevates this delicious pasta recipe and turns it into one you’ll love and return to, time and time again. We love the seafood in this, but if scallops aren’t really your thing, by all means, try this pasta without them. The caramelized garlic and lemon sauce is amazing, and absolutely stands on its own against the scallops. People sometimes veer away from recipes they’re not familiar with making, but this dish is simple (and elegant) and definitely worth a try!
Lemon Scallop Fettuccine
- 1 pound sea scallops
- 1/2 pound fettuccine
- 1 cup dry white wine
- 1 cup seafood stock
- 2 large cloves garlic, minced
- 1 large lemon, grated and juiced (reserve juice)
- 1 large shallot, finely chopped
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons butter, divided
- salt and freshly ground pepper, to taste
- dill, to taste, freshly chopped, garnish
- water, for boiling
- In a large pot, bring salted water to a boil over high heat. Cook pasta according to packaging directions, or until al dente.
- Rinse scallops, remove muscle and pat dry with paper towels. Season with salt and pepper.
- In a large saute pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter melts into the olive oil, cook scallops for 2-3 minutes on either side, or until browned. Transfer to a plate and keep covered. (Do not over cook scallops, as they will become rubbery.)
- Using the same pan, drizzle in the rest of your olive oil and butter, and cook your garlic, shallots (both seasoned with salt and pepper) and lemon peel, stirring frequently, for 2 minutes.
- Pour in your wine and let reduce 1-2 minutes. Then add seafood stock. Let reduce 3 minutes.
- Add the lemon juice (making sure to catch the seeds) and cook for 1 minute.
- Take your cooked pasta and add it to the sauce. Cook for 30 seconds and toss to coat well.
- Transfer to serving plates and top with scallops and fresh dill.
Recipe adapted from Providence Health Plans