With this delicious fettuccine recipe, you can enjoy the rich taste of tender scallops and creamy pasta. After being seared to perfection, the succulent scallops are served on top of fettuccine with a thick, rich cream sauce.
Ingredients: 8 oz fettuccine pasta. 12 large sea scallops, patted dry. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/2 cup dry white wine. 1 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley, chopped, for garnish.
Instructions: Cook fettuccine according to package instructions until al dente. Drain and set aside. Season scallops with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add scallops and sear until golden brown on each side, about 2-3 minutes per side. Remove scallops from skillet and set aside. In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in white wine and let it simmer for 2 minutes to reduce. Stir in heavy cream and Parmesan cheese. Cook until sauce thickens, about 3-4 minutes. Add cooked fettuccine to the skillet and toss until well coated with the sauce. Gently place the seared scallops on top of the pasta. Garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
Carmen Garza Strong
