Pan-seared Scallops with Fettuccine and Lemon Olive Oil Sauce
Tender pan-seared scallops with a caper, spinach and lemon, olive oil pasta broth.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: Easy, Quick
Servings: 4 people
Calories: 505kcal
Author: Janna/Fit As A Fiddle Life
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
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
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