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Lime Glazed Scallops on Creamy Wasabi Fettuccine

Created by Derf on May 2, 2013

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.