Sea Scallops and Fettuccine Recipe

4 4 6
Sea Scallops and Fettuccine Recipe
Sea Scallops and Fettuccine Recipe photo by Taste of Home
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Sea Scallops and Fettuccine Recipe

Read Reviews
4 4 6
Publisher Photo
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 ounces uncooked fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium sweet red pepper, julienned
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon peel
  • 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

Cook fettuccine according to package directions; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon peel and pepper flakes; cook and stir 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.
Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese. Yield: 2 servings.
Originally published as Sea Scallops and Fettuccine in Cooking for 2 Spring 2006, p25

Nutritional Facts

1 serving: 421 calories, 10g fat (2g saturated fat), 42mg cholesterol, 861mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 30g protein.

  • 4 ounces uncooked fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium sweet red pepper, julienned
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon peel
  • 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
  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 peel and pepper flakes; cook and stir 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, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese. Yield: 2 servings.
Originally published as Sea Scallops and Fettuccine in Cooking for 2 Spring 2006, p25

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Reviews forSea Scallops and Fettuccine

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Figerre User ID: 3348465 252279
Reviewed Aug. 6, 2016

"Used spaghetti squash instead of fettuccine, really good. Love it!"

MY REVIEW
kookyman User ID: 8617850 237373
Reviewed Nov. 15, 2015

"Awesome recipe! I was never a big fettuccine fan until this dish. It's light with sensational flavor."

MY REVIEW
Chefjulie1 User ID: 1574406 108971
Reviewed Dec. 24, 2010

"This was an excellent, healthy pasta recipe. We really liked the little kick that the crushed red peppers gave it. It wasn't too hot, just flavorful. Simple and satisfying!"

MY REVIEW
Sarah7180 User ID: 2530696 136512
Reviewed May. 16, 2008

"This was a great "light" recipe! I added some imitation crab flakes to it as well."

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