Description
Indulge in a mouthwatering dish of scallop fettuccine with our easy-to-follow recipe. Learn how to create a delicious seafood pasta perfect for any occasion!
Ingredients
- – 1/2 pound (225 g) dried fettuccine or linguine
- – Sea salt and freshly ground black pepper
- – 1/2 pound (225 g) bay or sea scallops, (fresh not frozen)
- – 3 tablespoons (45 ml) extra-virgin olive oil
- – 3 tablespoons (45 ml) finely minced shallots, (1 or 2 plump shallots)
- – 1/4 cup (60 ml) heavy cream
- – 2 tablespoons (30 ml) freshly grated lemon zest, preferably organic
- – 2 tablespoons (30 ml) fresh lemon juice
- – 2 tablespoons (30 ml) finely minced chervil leaves, (or, if unavailable, use flat-leaf parsley)
- – Salt and freshly ground black pepper
Instructions
- Set a large pot on the stove and bring the water to a rolling boil.
- As the water heats up, ensure the scallops are completely dry using paper towels. If there’s a tough, rectangular piece on the side of the scallops, remove and discard it.
- In a sauté pan, heat 1 tablespoon of oil over medium-high heat until it’s very hot, but not smoking. Place the scallops in the pan and sear them on both sides, flipping once, until they are nearly cooked. Take the scallops out of the pan but leave the pan on the stove.
- Lower the heat to medium-low and pour the remaining 2 tablespoons of oil into the pan. Add the minced shallots and cook, stirring, until they become soft and tender, without letting them brown, for about 2 to 4 minutes.
- Pour in the cream and stir constantly, allowing it to come to a gentle simmer. (If the pasta needs more time to cook, take the skillet off the heat, cover it to maintain warmth, and then bring it back to a gentle simmer when ready to proceed.) Add the lemon zest, lemon juice, chervil, and a small amount of pasta water to the sauce if needed, and cook until the sauce thickens slightly, approximately 1 to 4 minutes.
- At the same time, add the pasta and a generous amount of salt to the boiling water and cook until it reaches the al dente stage.
- Drain the pasta and put it back in the pot. Mix in the cream sauce and scallops, tossing gently to combine everything. Adjust seasoning with salt and pepper to your liking, then serve on plates.
Notes
- Ensure scallops are thoroughly dried before searing for a crisp, golden exterior.
- Use organic lemon zest to enhance the sauce’s flavor profile.
- Be cautious not to overcook shallots; they should be tender, not browned.
