Imagine a restaurant-quality dish that transforms your kitchen into a gourmet Italian haven in just 25 minutes! This herbed fettuccine with scallops is not just a meal, it's a culinary journey that marries the delicate sweetness of perfectly seared scallops with the rich, herbaceous embrace of al dente pasta. Whether you're looking to impress a date, treat yourself to a sophisticated dinner, or simply elevate your weeknight cooking, this recipe promises a dining experience that's both elegant and surprisingly simple to create.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces fettucini
- 1 pound scallops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 ounces of fettucini, 1 pound of scallops, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/4 cup of white wine, 2 tablespoons of chopped parsley, and salt and pepper to taste.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the fettucini. Cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, prepare the scallops. Pat the scallops dry with paper towels to remove excess moisture. This will help achieve a nice sear. Season both sides of the scallops with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the scallops to the skillet. Do not overcrowd the pan; cook in batches if necessary.
- Cook the scallops for about 2-3 minutes on one side without moving them, allowing them to develop a golden crust. Flip the scallops and cook for an additional 2-3 minutes on the other side until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Pour in the white wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the wine to simmer for about 2 minutes, reducing slightly.
- Once the fettucini is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the garlic and wine sauce.
- Gently toss the pasta in the sauce, adding a bit of the reserved pasta water if needed to help coat the noodles. Add the cooked scallops back to the skillet and sprinkle with chopped parsley.
- Season with additional salt and pepper to taste, and toss everything together until well combined and heated through.
- Serve the herbed fettucini with scallops immediately, garnished with extra parsley if desired. Enjoy your delicious Italian meal!
Tips
- Scallop Selection: Choose fresh, dry-packed scallops for the best sear and flavor. Avoid "wet" scallops that have been treated with preservatives.
- Moisture is the Enemy: Pat scallops completely dry with paper towels before cooking. Excess moisture prevents that coveted golden-brown crust.
- High Heat is Key: Use a heavy-bottomed skillet and ensure it's hot before adding scallops. This creates a beautiful caramelized exterior.
- Don't Overcrowd: Cook scallops in batches if necessary. Overcrowding the pan will steam them instead of searing.
- Timing Matters: Scallops cook quickly - about 2-3 minutes per side. Overcooking makes them tough and rubbery.
- Pasta Water Magic: Always reserve some pasta water. Its starchy nature helps create a silky sauce that clings perfectly to the noodles.
- Fresh Herbs Make a Difference: Use freshly chopped parsley for maximum flavor and a vibrant green color.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
