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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sea Scallops and Fettuccine Recipe

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This recipe for Sea Scallops and Fettuccine is from "Favorite" Recipes of Jewels & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces of uncooked fettuccine
1 tablespoon olive oil
1/2 medium sweet red pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional broth
1 tablespoon lemon juice
6 sea scallops (about 3/4 pound)
2 teaspoons grated Parmesan cheese
Directions:
Directions:
1) Cook fettuccine according to package directions; drain.
2) Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest, and pepper flakes; cook and stir for 2 minutes. Stir in broth, wine, and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half.
3) Cut each scallop horizontally in half; add to skillet. Cook, covered, for 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.
Personal Notes:
Personal Notes:
This luscious and lemony pasta dish is so easy, that it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests.
This scallop recipe is a luscious and lemony pasta dish that is so easy, it'll be a hit in your household of two. It's the perfect meal to have on busy weeknights when you want to make something simple yet satisfying.

 

 

 

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