Lemon Garlic Fettuccine with Bay Scallops
Equipment
- 1 Large pot for boiling pasta,
- 1 large frying pan
- 1 Serving dish
Ingredients
- 1 lb bay scallops
- 1/2 lb fettuccine pasta
- 1/2 lb frozen green beans
- 2 lemons
- 5 tablespoons butter or olive oil for dairy-free option
- Salt and pepper to taste
Instructions
Cook Fettuccine and Green Beans:
- Cook the fettuccine pasta according to the package instructions until al dente.
- During the last 2 minutes of cooking, add the frozen green beans to the boiling pasta.
- Drain the pasta and green beans and set aside.
Saute Bay Scallops:
- In a large frying pan, melt 1 tablespoon of butter over medium heat.
- Add the bay scallops to the pan and sauté, stirring frequently, until they are opaque and cooked through, about 5 minutes.
Combine Ingredients:
- Transfer the cooked bay scallops to a serving dish.
- Add the drained fettuccine and green beans to the dish with the scallops.
Prepare Lemon Sauce:
- Juice the lemons and pour the lemon juice over the scallops, pasta, and green beans.
- Melt the remaining 4 tablespoons of butter (or olive oil) and pour over the mixture.
Season and Toss:
- Season with salt and pepper to taste.
- Toss everything together until well combined.
Serve:
- Serve the lemon garlic fettuccine with bay scallops hot, garnished with fresh parsley or grated Parmesan cheese if desired.
Notes & Wine Advice
Wine Pairing:
This dish pairs well with a light and crisp white wine such as a Pinot Grigio or a Chardonnay. The acidity in these wines complements the lemon sauce and enhances the flavors of the scallops and pasta.Nutrition values
Calories: 400 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 20 g | Sugar: 3 g