Sea Scallops and Fettuccine

Name: Sea Scallops and Fettuccine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Donna Thompson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

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

TEST KITCHEN APPROVED

Sea Scallops and Fettuccine

4 Reviews Add your review

Yield:2 servings

Prep:15 min

Cook:15 min

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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

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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.