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

Sea Scallops and Fettuccine Recipe

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Looking to shape up for warm-weather sports and styles? Donna Thompson in Laramie, Wyoming suggests her light, luscious and lemony meal mainstay. “When my husband and I decided to lose some weight, we found this recipe and loved it so much we had it every Tuesday!“ she writes. “Best of all? It’s so easy, he could fix it on nights I was late.“
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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


  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Nov. 15, 2015

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

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!"

Reviewed May. 16, 2008

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

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