Lemon Fettuccine with Scallops
This pasta dish is filled with juicy scallops and fragrant with lemon, simplicity at its most delicious!
Equipment
- We love cooking this dish in our Le Creuset Deep Fry Pan.
Ingredients
- 250 g Diamond Fettuccine
- 1 tbsp butter
- Olivado olive oil
- 2 cloves garlic chopped
- 2 dozen Sea Cuisine fresh or frozen scallops we love
- ⅓ cup fish stock
- ¼ cup white wine we love Sauvignon Blanc
- 1 Lemon Juice & zest
- 80 ml cream
To serve
- Parmesan
- Superb Herb Fresh herbs
Instructions
- Bring a large pot of water to the boil, and cook the pasta following packet instructions. In a good quality frying pan, melt the butter and a drizzle of olive oil over a medium heat. Add the garlic and cook for 1 minute, then pan fry the scallops for 1-2 minutes on each side and set aside.
- Add the wine and lemon juice/zest to the pan and evaporate to half the original quantity. Add the stock, and simmer until reduced by half. Add the cream to the stock pan and stir well, then add the scallops to warm through. Season with salt and pepper.
- Add the pasta to the pan to mix thoroughly. Serve immediately garnished with fresh herbs and freshly grated parmesan.
Tried this recipe?Let us know how it was!
