Lime Glazed Scallops on Creamy Wasabi Fettuccine
Created by Derf on May 2, 2013
- Servings: 6
- Prep Time: qom
- Cook Time: 20m
- Recipe #9396
Ingredients
- 12 ounces dried fettuccine (or 12 ounces tagliatelle pasta noodles)
- 1/3 cup pickled ginger
- 2 pounds scallops (large scallops)
- 1 tablespoon freshly grated lime zest
- 2 garlic cloves, smashed
- Salt and freshly ground pepper to taste
- 2 tablespoons vegetable oil
- 1 tablespoon wasabi powder
- 1 1/4 cups (35%) cream
- 1/4 cup butter
- 1 cup grated parmesan cheese (optional)
- Chopped chives
How to Make
-
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.
How to Make
-
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.