Lemon Garlic Pan Seared Spicy Scallop Fettuccine Recipe
Lemon Garlic Spicy Scallop Fettuccine Pasta
Description: A delectable blend of seared scallops and fresh fettuccine, enveloped in a lemon-garlic spicy sauce, all cooked in a single pan for minimal fuss and maximum flavor.
Prep Time: 15 minutes Cook Time: 20 minutes Inactive Time: 5 minutes Total Time: 40 minutes Servings: 4
Author: Ashton A.K.A. JustLikeGranny
Ingredients:
• 1 lb scallops, patted dry
• 8 oz fresh fettuccine
• 1 lemon, juice and zest
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 1/2 cups chicken stock
• 1 cup grated Parmesan
• 2 Thai chilis, sliced thinly
• 1/4 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon chili flakes
Instructions:
1. Sear Scallops: Heat olive oil and butter in a large skillet over medium-high heat. Add scallops, season with salt and pepper, and sear for 1-2 minutes per side. Remove and set aside.
2. Cook Aromatics: In the same skillet, add minced garlic and Thai chilis. Stir fry for 1-2 minutes until fragrant.
3. Cook Pasta: Add fresh fettuccine and chicken stock to the skillet. Cover and simmer for 6-8 minutes, stirring occasionally, until pasta is al dente and stock has reduced.
4. Add Remaining Ingredients: Stir in lemon juice, lemon zest, and chili flakes. Cook for another 2 minutes.
5. Final Touches: Add grated Parmesan and fresh parsley, stirring to combine. Adjust seasoning if necessary.
6. Assemble and Serve: Top the pasta with the seared scallops and serve immediately.
Notes to Make it Better:
• For a richer sauce, you can add an extra tablespoon of butter.
• Fresh pasta works best for this recipe as it absorbs flavors better and cooks quickly.
• If you prefer a milder dish, reduce the number of Thai chilis.
Nutritional Information:
Calories: 490 Protein: 35g Fat: 20g Carbohydrates: 40g Fiber: 2g Sugar: 4g Sodium: 810mg
Enjoy your meal!
***NUTRITIONAL FACTS MAY CHANGE DUE TO DIFFERENT PRODUCTS/BRANDS USED. ALSO DEPENDING ON YOUR SERVING SIZE AMOUNT.
