Seafood Pasta Recipe: Caramelized Lemon And Garlic Scallop Fettuccine

1. 1

   In a large pot, bring salted water to a boil over high heat. Cook pasta according to packaging directions, or until al dente.

2. 2

   Rinse scallops, remove muscle and pat dry with paper towels. Season with salt and pepper.

3. 3

   In a large saute pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter melts into the olive oil, cook scallops for 2-3 minutes on either side, or until browned. Transfer to a plate and keep covered. (Do not over cook scallops, as they will become rubbery.)

4. 4

   Using the same pan, drizzle in the rest of your olive oil and butter, and cook your garlic, shallots (both seasoned with salt and pepper) and lemon peel, stirring frequently, for 2 minutes.

5. 5

   Pour in your wine and let reduce 1-2 minutes. Then add seafood stock. Let reduce 3 minutes.

6. 6

   Add the lemon juice (making sure to catch the seeds) and cook for 1 minute.

7. 7

   Take your cooked pasta and add it to the sauce. Cook for 30 seconds and toss to coat well.

8. 8

   Transfer to serving plates and top with scallops and fresh dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.