Pan-seared Scallops with Fettuccine and Lemon Olive Oil Sauce
Tender pan-seared scallops with a caper, spinach and lemon, olive oil pasta broth.
Servings: 4 people
Calories: 505kcal
Equipment
- Stockpot
Ingredients
Pasta
- 8 ounces fettuccine
- 8 cups water
- 1 pinch salt
Lemon Olive Oil Sauce
- 1 1/2 cup chicken broth
- 1/3 cup olive oil extra virgin
- 2 cloves garlic minced
- 1 lemon juiced
- 1/4 tsp lemon zest
- 1/3 cup white wine dry
- 2 tbsp capers
- 1 handful spinach fresh
- 1/4 tsp basil dried
Scallops
- 2 tbsp olive oil extra virgin
- 1 clove garlic minced
- 12 scallops fresh
Instructions
Pasta
- Heat water with a pinch of salt in a large stock pot until boiling. Add fettuccine and cook per the box directions. You want the pasta to be al dente or have a firm bite. Drain and set aside.
Lemon Olive Oil Sauce
- Add olive oil and minced garlic to frying pan. Saute for 2 minutes.
- Add broth, wine to the frying pan and bring to a boil. Add lemon juice and lemon zest.
- Add capers and pasta to the sauce. Bring to a boil.
- Add spinach and cook 1 minute until wilted.
- Add basil to sauce.
Scallops
- Rinse and pat dry scallops.
- Remove the small side muscle or foot. This is where the scallop was attached to the shell.
- Add olive oil and butter and mix. Add garlic and cook over medium heat for 1 minute.
- Add scallops. Cook 2-3 minutes on one side. Flip and 2-3 minutes on the second side and they are done.
- Add fettuccine to plate and arrange scallops on top. Sprinkle with shredded parmesan. Serve
Nutrition
Calories: 505kcal | Carbohydrates: 46g | Protein: 15g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 668mg | Potassium: 351mg | Fiber: 3g | Sugar: 2g | Vitamin A: 754IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 2mg