|½ lb (225 g)||Italpasta Traditional Recipe Fettucine|
|4 tbsp (60 mL)||unsalted butter, divided|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive Oil|
|6 large (120 g)||sea scallops, patted dry|
|1 cup (250 mL)||dry white wine|
|1 tbsp (15 mL)||granulated sugar|
|¼ cup (60 mL)||heavy whipping cream|
|pinch of saffron threads|
|salt and pepper|
|freshly chopped parsley, for serving|
- Season scallops with salt and pepper. Bring a large pot of water to a boil. Season water with 1 tablespoon kosher salt, add fettucine and cook until just al dente, about 8 minutes. Drain and reserve ¼ cup pasta water.
- Preheat a skillet over high heat. Add 2 tablespoons of butter and olive oil, heat until butter is melted and frothy. Add scallops and sear for 2-3 minutes until golden brown. Flip and continue to cook until golden and just cook through, 2-3 minutes more. Remove from the skillet and tent scallops with foil.
- Add wine to the skillet and deglaze. Reduce heat to medium-low and allow the wine to reduce by half, about 2 minutes. Stir in the cream, sugar, remaining butter and saffron threads. Continue to stir until butter is melted and sauce is fully combined; season with salt and pepper.
- Add 3 tablespoons of pasta water and pasta to the skillet; toss for 1 minute. Serve pasta between warm dishes, top each dish with 3 scallops and spoon remaining sauce over the scallops. Garnish with freshly chopped parsley.
Calories per ⅓ prepared past and scallops 585.2, Fat 29.3 g, Saturated Fat 15.3 g, Cholesterol 94.3 mg, Sodium 300.1 mg, Carbohydrates 48.4 g, Fibre 2 g, Sugar 6.4 g, Protein 21.4 g
- Scallops are an excellent source of vitamin B12 and omega-3 fatty acids
- Garnishing dishes with fresh herbs add flavour without requiring excessive amounts of salt
- Cooking with unsalted versus salted butter with save approximately ¼ teaspoon of salt per ½ cup of butter.