Lime Glazed Scallops On Creamy Wasabi Fettuccine

Name: Lime Glazed Scallops On Creamy Wasabi Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles; 1/3 cup pickled ginger; 2 lbs large scallops; 1 tablespoon freshly grated lime peel; 2 garlic cloves, smashed; salt; pepper; 2 tablespoons vegetable oil; 1 tablespoon wasabi powder; 1 1/4 cups 35% cream; 1/4 cup butter; 1 cup grated parmesan cheese (optional); chopped chives

Servings: persons

12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles
1/3 cup pickled ginger
2 lbs large scallops
1 tablespoon freshly grated lime peel
2 garlic cloves, smashed
salt
pepper
2 tablespoons vegetable oil
1 tablespoon wasabi powder
1 1/4 cups 35% cream
1/4 cup butter
1 cup grated parmesan cheese (optional)
chopped chives

1
Bring a large pot of salted water to boil.
2
Add pasta and cook until al dente, 10 to 12 minutes.
3
Drain well.
4
Chop 1/4 cup of the ginger and reserve.
5
Remove connective muscle from each scallop and discard.
6
Pat dry.
7
Toss scallops with lime peel, garlic and a little salt and pepper.
8
Heat veggie oil in a large, heavy frypan set over medium high heat.
9
Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
10
they may stick at first but will then release as they become brown.
11
Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
12
Remove from pan and repeat as necessary to cook all remaining scallops.
13
Blend wasabi with 2 tablespoon of cream to make a paste.
14
Pour remaining cream into frypan used to cook the scallops.
15
Add butter and bring to a boil.
16
Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
17
Add noodles and cooked scallops.
18
Toss to coat in sauce.
19
Taste and adjust salt and pepper to taste.
20
Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

940

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles, 1/3 cup pickled ginger, 2 lbs large scallops, 1 tablespoon freshly grated lime peel, and more.

Yes, Lime Glazed Scallops On Creamy Wasabi Fettuccine 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!