Skillet Scallops with Fettuccine
The great thing about this dish is how quickly it comes together. The pasta takes the longest, and that’s not even that long.
Sea scallops are so delicate and delicious, but they can be tricky to prepare if you aren’t careful. Pairing them up with a pasta coated in butter, garlic, and cheese seems like an unfair advantage. But your hunger is talking and demanding good food. You should listen.
SOFTWARE
· 1 lb. sea scallops (fresh or thawed)
· Kosher salt
· Freshly ground black pepper
· 8 oz. fettuccine dry
· 6 T. butter, divided
· 2 T. olive oil
· 2 T. garlic, minced
· 1/4 c. parmesan, grated or shredded, plus more for garnish if desired.
METHOD
1. Make sure the scallops are thoroughly dry before preparing. Excess liquid won’t give you a good browning effect. Season with salt and pepper on top and bottom.
2. Prepare the fettuccine according to the directions on the package.
3. In a large skillet over medium heat, melt 2 T. of the butter and add the olive oil. When the butter is completed melted and stopping bubbling, create a single layer of the seasoned scallops in the skillet.
4. Cook for about 2-3 minutes, flip, and cook for another 2 minutes. You want to see some browning on each side.
5. While those are cooking, melt the remaining butter and add the minced garlic in a small pot over low heat. When the butter is completely melted, add the cheese and stir, removing from the heat.
6. Drain the fetticcine completely and place in a large bowl. Pour the butter, garlic, and cheese mixture over the pasta and toss to coat.
7. To serve, place 2 oz. of the pasta on a plate and top with 4 oz. of scallops. Top with additional cheese if desired.
8. Enjoy.
VARIANTS
This also works with egg noodles or any other flat, long pasta. You want the sauce to be able to adhere to the pasta. Change the cheese to another hard cheese if you don’t like parmesan. Be careful not to go for something too salty.