Seared Scallops Fettuccine Recipe
2022-02-19- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
251 -
Protein
25.6 g -
Carbohydrate
29.4 g -
Fat
1.8 g -
Cholesterol
49.3 mg -
Sodium
482 mg
Seared scallops fettuccine recipe.
Seared scallops with delicious homemade wine sauce. Very easy, healthy, and delicious seafood recipe.
Scallops are more than 80% protein. According to http://www.menshealth.com “one 3 oz (90 g) serving provides 20 g of protein and only 95 g calories”
How to eat scallops: Sear them, it is a very fast and easy way to prepare this seafood.
Purchase fresh and dry-packed scallops. Place them in a large bowl. Preheat a large nonstick skillet over medium-high heat. While you heat the skillet, pat scallops dry with paper towels and season with salt and cracked black pepper, to taste.
When the skillet is hot, add one tablespoon of olive to it.
Carefully place scallops in hot oil, seasoned side down, and season the top sides. Sear scallops until the bottom is caramelized (for about 2 minutes), then flip them and sear for further 1-2 minutes.
Serve seared scallops with sautéed vegetables or cooked brown rice. Dry white wine is good to pair with this seafood recipe.
Seared Scallops Fettuccine Recipe
Ingredients
- 2 tablespoons vegetable oil
- 5 oz (150 g) fresh bay or sea scallops(cut into quarters)
- 1 cup sliced mushrooms
- 1 teaspoon all-purpose flour
- 1 garlic clove, peeled and minced
- 1/2 cup (125 ml) low-fat milk (1% milk fat)
- 1/4 cup (60 ml) dry white table wine
- 1 tablespoon chopped fresh basil
- dash of freshly ground black pepper
- 1 cup cooked fettuccine (hot)
Method
Step 1
In 10-inch nonstick skillet heat oil. Add scallops and cook over medium-high heat, turning occasionally, until lightly browned about 3 min. Transfer to the plate and set aside.
Step 2
In the same skillet combine mushrooms and garlic and cook over medium-high heat, stirring frequently, until mushrooms are softened about 2 min. Sprinkle with flour and stir quickly to combine.
Step 3
Stir in remaining ingredients except for fettuccine. Reduce heat to low and cook, stirring constantly, until mixture thickens, about 3 min. Return scallops to the skillet, turn to coat with sauce and cook until heated through about 1 min. To serve, arrange fettuccine on serving platter: top with scallop mixture.
