Seared Scallops With Fettuccine

Ingredients:

¼ cup all purpose flour

½ teaspoon salt

½ teaspoon freshly ground pepper try to always use fresh pepper, it really does make a difference because the oils are fresh

1 pound large sea scallops

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 large shallot minced

½ cup white wine whichever you are drinking, or do what I do and use a dry white vermouth since the flavor never changes as with wine, and it’s generally cheaper

1 – 2 tablespoons grated lemon zest peel

3 tablespoons fresh lemon juice zest the lemon first; then juice it

Salt and pepper to taste

8 ounces fettuccine – cooked according to package directions – ½ cup pasta water reserved

⅓ cup chopped parsley – flat-leaf preferred

Instructions:

Step 1:

When you look at a scallop, it usually has a little muscle where it attached itself to the shell, you can feel it as it’s hard, remove that.

Rinse under cold water to remove any grit or sand, and pat dry with paper towels.

Step 2:

Salt and pepper the scallop.

Dust with flour using either a large zip-top bag with flour, shake to coat, remove the scallop and discard remaining flour OR filling a small strainer with flour and shaking it over both sides of the scallop.

Step 3:

Heat the oil in a large non-stick skillet over medium-high heat.

Add the scallops and sear on each side until lightly browned – do not, I repeat, do not overcook or you will have a rubber disk and not a tender piece of lovely seared scallop (I swear this is why so many people say they don’t like scallop is that it is notoriously overcooked); better too rare, than overcooked.

Step 4:

Remove the scallops from the pan, wipe it clean and then melt the butter over medium heat

Add the shallot; saute 1 minute

Add the wine, lemon peel, and lemon juice

Saute for one minute.

Step 5:

Add the pasta

Toss and heat through, then remove from the heat and add the parsley.

Toss to coat; adding some pasta water if it all seems a bit dry.

Taste and adjust seasonings with salt and pepper.

Step 6:

Divide the pasta between 4 plates and top with the scallops, pouring any juices let on the plate over the top.

Step 7:

If making this with shrimp or chicken, you can bypass the flouring.

Even with scallops, if you prefer not to flour, you don’t have too.

Just make sure everything is patted dry so it gets a little color when you saute it and doesn’t just “simmer’ in its own juice.

Shrimp should be pink and the chicken needs to be cooked all the way through, best to use boneless skinless breast meat and look for white throughout.

Nutrition Information:

Frequently Asked Questions:

What’s the purpose of flouring the scallops before searing?

Flouring the scallops helps achieve a golden brown crust when searing and also helps to absorb any excess moisture on the surface, resulting in a better sear.

However, you can bypass the flouring if preferred, especially if you’re aiming for a lighter dish.

Can I substitute the white wine with something else?

If you prefer not to use white wine, you can substitute it with chicken or vegetable broth.

Alternatively, you can increase the amount of lemon juice for added acidity and flavor.

How do I know when the scallops are properly cooked?

Scallops should be seared until they are lightly browned on each side and just cooked through.

Overcooking can result in a rubbery texture. It’s better to err on the side of undercooking than overcooking.

Can I use a different type of pasta instead of fettuccine?

Yes, feel free to use any type of pasta you prefer or have on hand.

Linguine, spaghetti, or even penne would work well with this dish.

Just adjust the cooking time according to the package instructions for the pasta you choose.

What’s the purpose of reserving pasta water and when should I add it?

Reserving pasta water is a common technique used to adjust the consistency of the sauce.

The starchy water helps bind the sauce and pasta together, creating a creamier texture.

Add the reserved pasta water gradually while tossing the pasta with the sauce until you reach your desired consistency.