Sea Scallops and Fettuccine

This elegant Sea Scallops and Fettuccine dish combines delicate sea scallops with creamy fettuccine in a zesty, flavorful sauce. The sweet red peppers and garlic, infused with lemon zest and a hint of crushed red pepper flakes, create a vibrant base for this sophisticated meal.

A splash of white wine and fresh lemon juice enhances the richness of the scallops, while a sprinkle of Parmesan cheese adds the perfect finishing touch. Ideal for a special dinner or a refined weeknight treat, this recipe offers a delightful blend of textures and flavors.

Sea Scallops and Fettuccine

Ingredients:

4 ounces uncooked fettuccine

1 tablespoon olive oil

1/2 medium sweet red pepper, julienned

1 garlic clove, minced

1/2 teaspoon grated lemon zest

1/4 teaspoon crushed red pepper flakes

1/2 cup reduced-sodium chicken broth

1/4 cup white wine or additional broth

1 tablespoon lemon juice

6 sea scallops (about 3/4 pound)

2 teaspoons grated Parmesan cheese

Instructions:

Cook the Pasta: Boil the fettuccine according to the package instructions until al dente. Drain and set aside.

Sauté the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the julienned red pepper, minced garlic, lemon zest, and red pepper flakes. Sauté for about 2 minutes, stirring frequently.

Make the Sauce: Pour in the chicken broth, white wine (or additional broth), and lemon juice. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-6 minutes, or until the liquid is reduced by half.

Cook the Scallops: Slice each scallop horizontally into two thinner pieces. Add the scallops to the skillet and cover. Cook for 4-5 minutes, or until the scallops are firm and opaque, stirring occasionally.

Combine and Serve: Toss the cooked fettuccine into the skillet with the scallops and sauce, mixing gently to combine. Serve immediately, sprinkled with grated Parmesan cheese.

Notes:

Scallop Preparation: Ensure the scallops are properly cleaned and patted dry before cooking. This helps achieve a good sear and prevents excess moisture from affecting the texture.

Pasta Cooking: Cook the fettuccine al dente to ensure it holds up well when mixed with the sauce. Overcooked pasta can become mushy and affect the dish’s overall texture.

Sautéing Vegetables: The julienned red pepper should be tender but still crisp, and the garlic should be fragrant without burning. Adjust the heat as necessary to prevent burning.

Reducing the Sauce: Let the broth and wine mixture simmer until it’s reduced by half to concentrate the flavors. This step is crucial for achieving a well-balanced, flavorful sauce.

Scallop Cooking Time: Scallops cook quickly. Overcooking can make them tough. They should be firm and opaque when done, typically taking 4-5 minutes.

Combining Ingredients: Toss the fettuccine gently with the scallops and sauce to ensure even coating without breaking the pasta or scallops.

Serving: Serve the dish immediately after combining to enjoy the pasta and scallops at their best texture. Garnish with Parmesan cheese for added flavor.

Wine Substitute: If you prefer not to use white wine, additional chicken broth can be used. However, the wine adds a depth of flavor that complements the scallops well.

Adjusting Spice Level: The crushed red pepper flakes can be adjusted to taste. For a milder dish, use less or omit them entirely.

Variations: Consider adding other vegetables like spinach or cherry tomatoes for additional flavor and color. You can also substitute the scallops with shrimp or another seafood if desired.

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Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Serving Size: Approximately 1/4 of the recipe

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can substitute the fettuccine with other pasta types like linguine, spaghetti, or penne.

Adjust the cooking time according to the pasta’s package instructions.

What if I don’t have white wine?

You can substitute the white wine with additional chicken broth or a splash of lemon juice for a similar acidity.

Can I use frozen scallops instead of fresh?

Yes, you can use frozen scallops.

Thaw them completely and pat them dry before cooking to prevent excess moisture in the skillet.

How do I know when the scallops are cooked?

Scallops are done when they are firm to the touch and opaque throughout.

Overcooking can make them tough and rubbery, so cook until just done.

Can I make this dish ahead of time?

While the fettuccine and sauce can be made ahead, the scallops are best cooked fresh.

You can reheat the pasta and sauce and then quickly cook the scallops before serving.

What can I use instead of Parmesan cheese?

You can use other cheeses like Pecorino Romano or Grana Padano.

For a dairy-free option, omit the cheese or use a dairy-free substitute.

Can I add vegetables to this recipe?

Yes, vegetables like spinach, cherry tomatoes, or asparagus can be added.

Sauté them along with the red pepper for added flavor and nutrition.

How do I prevent the pasta from sticking together?

Ensure the pasta is cooked al dente and toss it with a bit of olive oil to keep it from sticking.

Also, make sure to mix it gently with the sauce.

Can I use a different broth?

You can substitute chicken broth with vegetable broth for a vegetarian version or seafood broth for more depth of flavor.

What’s the best way to reheat leftovers?

Reheat leftovers gently on the stovetop over low heat, adding a splash of broth if necessary to loosen the sauce.

Avoid using high heat, as it can overcook the scallops.