Tuesday, May 31, 2011

Fettuccine with Scallops

This is my go-to scallop recipe. Yes there are others, but I usually have all these ingredients on hand and I can whip it up in a jiffy.

Yield: 4 servings
14 ounces dry fettuccine pasta
1 pound scallops 
1 small shallot, chopped
1-2 garlic cloves, minced
Juice of 1 lemon
6 tablespoons butter
1 cup chicken broth
1/2 cup white wine
1/2 cup whipping cream
2 teaspoons dry thyme
Salt and pepper to taste
1. Cook fettuccine until al dente; drain well.
2. In a large frying pan, heat 3 tablespoons butter; saute shallot and most of the garlic ( save some for the scallops) until tender. Add wine and chicken broth. Simmer 10 minutes.
3. Add cream and lemon juice and bring to boil. Season to taste with salt and pepper. Add pasta to sauce; toss well.
4. In a skillet melt the remaining butter. Add scallops, remaining ( or additional) garlic  and thyme. Sauté scallops, 2-3 minutes either side, or until lightly browned. Season to taste with salt and pepper.
5. Put fettuccine on serving dishes and place scallops over pasta. Serve.

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