More Great Recipes: Main Dish

Lime Glazed Scallops on Creamy Wasabi Fettuccine


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

12 oz dry fettuccini or tagliatelle
1/3 cup pickled ginger
2 lbs large sea scallops
1 tbsp freshly grated lime peel
2 cloves garlic, minced
salt and pepper to taste
2 tbsp vegetable oil
1 tbsp wasabi powder
1 ¼ cups 35% cream
¼ cup butter
1 cup grated parmesan cheese
chives, to taste


Bring a large pot of salted water to boil. Add pasta and cook until al dente, 10 to 12 minutes. Drain well. Chop ¼ cup of the ginger and reserve.


Remove connective muscle (it looks like a little knob on the side of the scallop) from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic and a little salt and pepper.


Heat vegetable oil in a large, heavy skillet set over medium-high heat. Add about one-third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden. They may stick at first but will then release as they become brown. Turn and cook 2 minutes longer or until cooked through and deeply golden on the other side. Remove from pan and repeat as necessary to cook all of the remaining scallops.


Blend wasabi with 2 tbsp of cream to make a paste. Pour remaining cream into skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and Parmesan. Add noodles and cooked scallops.


Toss to coat in sauce. Taste and adjust salt and pepper to taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze