Caramelized Lemon And Garlic Scallop Fettuccine Food

LEMON GARLIC SCALLOP PASTA

Steps:

• Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
• Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil, once shimmering, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown. The last minute, add 2 tablespoons of butter and baste the scallops, then remove from pan and tent loosely with foil to keep warm
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.

SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC SCALLOP FETTUCCINE

Steps:

• In a large pot, bring salted water to a boil over high heat. Cook pasta according to packaging directions, or until al dente. Rinse scallops, remove muscle and pat dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter melts into the olive oil, cook scallops for 2-3 minutes on either side, or until browned. Transfer to a plate and keep covered. (Do not over cook scallops, as they will become rubbery.) Using the same pan, drizzle in the rest of your olive oil and butter, and cook your garlic, shallots (both seasoned with salt and pepper) and lemon peel, stirring frequently, for 2 minutes. Pour in your wine and let reduce 1-2 minutes. Then add seafood stock. Let reduce 3 minutes. Add the lemon juice (making sure to catch the seeds) and cook for 1 minute. Take your cooked pasta and add it to the sauce. Cook for 30 seconds and toss to coat well. Transfer to serving plates and top with scallops and fresh dill.