Lime Glazed Scallops on Creamy Wasabi Fettuccine
Recipe: #9396
May 02, 2013
"This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (292.5 g)
- Calories 1030
- Total Fat - 79.4 g
- Saturated Fat - 19.6 g
- Cholesterol - 162.9 mg
- Sodium - 1340.6 mg
- Total Carbohydrate - 55.4 g
- Dietary Fiber - 4.1 g
- Sugars - 0.4 g
- Protein - 32.2 g
- Calcium - 301.3 mg
- Iron - 3.7 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Bring a large pot of salted water to boil.
Step 2
Add pasta and cook until al dente, 10 to 12 minutes.
Step 3
Drain well.
Step 4
Chop 1/4 cup of the ginger and reserve.
Step 5
Remove connective muscle from each scallop and discard.
Step 6
Pat dry.
Step 7
Toss scallops with lime peel, garlic and a little salt and pepper.
Step 8
Heat veggie oil in a large, heavy frypan set over medium high heat.
Step 9
Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
Step 10
They may stick at first but will then release as they become brown.
Step 11
Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
Step 12
Remove from pan and repeat as necessary to cook all remaining scallops.
Step 13
Blend wasabi with 2 tablespoon of cream to make a paste.
Step 14
Pour remaining cream into frypan used to cook the scallops.
Step 15
Add butter and bring to a boil.
Step 16
Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
Step 17
Add noodles and cooked scallops.
Step 18
Toss to coat in sauce.
Step 19
Taste and adjust salt and pepper to taste.
Step 20
Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.
Tips
No special items needed.
0 Reviews
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