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Sea Scallops and Fettuccine

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
Sea Scallops and Fettuccine Recipe photo by Taste of Home

Ingredients

  • 4 ounces uncooked fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium sweet red pepper, julienned
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup white wine or additional broth
  • 1 tablespoon lemon juice
  • 6 sea scallops (about 3/4 pound)
  • 2 teaspoons grated Parmesan cheese

Directions

  1. Cook fettuccine according to package directions; drain.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half.
  3. Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

Nutrition Facts

1 serving: 421 calories, 10g fat (2g saturated fat), 42mg cholesterol, 861mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 30g protein.

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