Fettuccine With Sea Scallops, Asparagus, And Prosci

Name: Fettuccine With Sea Scallops, Asparagus, And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 tablespoons unsalted butter, divided, plus a little olive oil; 3 green onions, sliced thinly on the bias; 1/4 cup finely chopped Italian parsley, plus extra for garnish; 1/4 cup crumbled toasted nori; zest of 1 lemon; 1/2 teaspoon Aleppo pepper; 1/4 cup roasted red pepper strips, thinly sliced in 2-inch lengths; 1 bunch thin asparagus; 1/2 pound driest possible sea scallops, cut into chunks; flour for dusting; 1/4 cup brandy; 1/2 cup clam juice or fish stock; 1/4 cup heavy cream; lemon juice to taste (start with 1/2 a lemon and adjust from there); 1/2 pound fettuccine (fresh if possible); 1-2 ounces prosciutto, preferably San Daniele, sliced paper-thin so that it is almost translucent

Servings: persons

3-4 tablespoons unsalted butter, divided, plus a little olive oil
3 green onions, sliced thinly on the bias
1/4 cup finely chopped Italian parsley, plus extra for garnish
1/4 cup crumbled toasted nori
zest of 1 lemon
1/2 teaspoon Aleppo pepper
1/4 cup roasted red pepper strips, thinly sliced in 2-inch lengths
1 bunch thin asparagus
1/2 pound driest possible sea scallops, cut into chunks
flour for dusting
1/4 cup brandy
1/2 cup clam juice or fish stock
1/4 cup heavy cream
lemon juice to taste (start with 1/2 a lemon and adjust from there)
1/2 pound fettuccine (fresh if possible)
1-2 ounces prosciutto, preferably San Daniele, sliced paper-thin so that it is almost translucent

1
["Fill a large (13"") skillet with just enough water to cook the pasta. Season with salt, cover and set to boil. (This will produce extra-starchy pasta water for finishing the dish. Using a wide, shallow dish with more surface area also allows the water to come to a boil more quickly.)", "Set another skillet over medium heat and film it with olive oil. Melt 2 tbsp butter in the oil. Saute green onions, parsley, nori, lemon zest, Aleppo pepper, and roasted red pepper strips together until fragrant, a minute or two. Season to taste with salt and pepper. Snap the woody ends off the asparagus and peel any overly-thick stems. Cut into 1 1/2-2-inch lengths, and add to the pan along with the aromatics. Lightly coat scallops in flour, then add to the pan as well. Toss and saute another minute or so.", "Add brandy to the pan and flame. (Or don't, and just let the alcohol cook off by itself. But flaming is more fun.) When the flames die out, add clam juice and cream and bring to a simmer. Meanwhile, cook the pasta. If using fresh, it should only take a couple minutes and you can leave the scallops to simmer. If using dried, cover the scallops and remove from heat while the pasta cooks.", "When pasta is just al dente, use tongs or a spider to transfer to the pan with the scallops, add another tbsp or two of butter and a ladleful of pasta water, and toss until butter melts. Add lemon juice and toss again. Tear the prosciutto into smaller pieces and scatter over the pasta. Garnish with extra parsley and serve."]

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3-4 tablespoons unsalted butter, divided, plus a little olive oil, 3 green onions, sliced thinly on the bias, 1/4 cup finely chopped Italian parsley, plus extra for garnish, 1/4 cup crumbled toasted nori, and more.

Yes, Fettuccine With Sea Scallops, Asparagus, And Prosciutto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine With Sea Scallops, Asparagus, And Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions