Ingredients
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1 Lb. Bay Scallopssmall pack
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1/2 Lb. Fettuccine Pastayou can use Spaghetti or Penne instead
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1/2 Lb. Green Beansyou can use also Frozen green beans
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5 tablespoons Butter
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2 Medium Lemonsofter ones for lemon juice
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1 tablespoon Salt
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1 tablespoon Pepperblack pepper is recommended
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4 tablespoons Parmigiano Cheese
Steps for Scallops with Fettuccine in Lemon Sauce
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1
Done
10 Minutes
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Cook Fettuccine Pasta.Cook Fettuccine Pasta as directed on the package or, we recommend to make it al-dente. To make the pasta al-dente, you will need a lot of water too. Fill it with water, put it on fire and add salt. Do not just give a single tap of the salt shaker (give at least 5 taps)! This will give the paste and flavor boost. Bring the water to a full boil. Put the Fettuccine pasta into the boiling water and mix, mix, mix! Depending on what Fettuccine pasta you bought, cook as directed on package. Continue stirring even if you'll do your biceps workout in your kitchen. Using a slotted spoon (or your utensil of choice), fish out a single pasta, let it cool a bit, then take a bite. If it's al-dente, then take out your pasta... if no, let the pot on the heater and try again in one minute. |
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2
Done
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Add Green Beans in the boiling water2 minutes before draining the Pasta, add the Green Beans (or Frozen green beans) to the boiling water. After 2 minutes, place a colander in the kitchen sink and drain the water out. |
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3
Done
5 Minutes
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Cook the Bay ScallopsTurn over to medium heat. In a large frying pan, place one tablespoon of Butter and saute the Bay Scallops. Stir frequently (mix, mix, mix), until the composition becomes opaque. This will take about 5 minutes or less, depending on the Bay Scallops brand. |
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4
Done
3 Minutes
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Wrapping up. Place them all on a plateNow it's time for the final touch. Place the Bay Scallops into the serving dish, add the cooked Fettuccine Pasta and Green Beans. Bon appétit! |
Additional Info for Scallops with Fettuccine in Lemon Sauce
If you search for a recipe with pasta, this simple dish with fettuccine and scallops in what you need. I’ve also added the lemon sauce to bring a greater and crazy flavor, making the scallops with fettuccine one of the tastiest dishes you’ll ever cook.
Content on this page…
About the recipe.
Scallops with Fettuccine Pasta in Lemon sauce is a recipe that can be made easily and is a simple and delicious low-fat meal. Some people are afraid to cook scallops at home due to the fact that scallops are delicious only if are cooked right. A scallop is best when seared quickly and opaque in the center. Note that the broth and cream need to simmer for a long time until they are well reduced. Be sure to grate the lemons before you juice them, as we want to make the sauce similar to Alfredo Sauce. You can use also Spaghetti or Penne instead of Fettuccine pasta, but I recommend keeping the ingredients of this recipe as written here. Even if Fettuccine, Spaghetti, or Penne are part of the Pasta family, each one of them tastes slightly different. Therefore, the ingredients and dosage from this recipe are made and tested with Fettuccine pasta.
Despite having a few ingredients in its list, scallops with fettuccine pasta have a very good taste, it’s fragrant and full of flavor. Well, almost all the dishes from Italian Cuisine are wonderful, therefore I like to test my recipes before writing them here.
Why Scallops and not another ingredient?
The original recipe for Fettuccine Pasta in Lemon sauce is made with Scallops and not with another key ingredient. It’s all about the taste and the blending of flavors. Every recipe is written after lots of tests and ingredient changes until I have found the perfect combination. But keeping the scallops instead of any other type of meat (fish, pork, chicken, beef) is necessary.
Do scallops taste good?
Depending on your taste mostly, the scallops are great or not. The Scallops have a slightly fishy taste (but not too overwhelming), similar to crab or lobster taste-wise with a firmer texture. It’s like a tender muscle, slightly sweet with a delicate and briny saltiness.
How do you tell if a scallop is done (cooked)?
This is one of the most asked questions. To know is your scallops are cooked and ready to take them off from the heat, follow these 4 steps written by ehow.com:
- Look for a golden brown on the pan side when you sautée scallops in a pan. Once the pan side is golden brown, flip the scallop.
- When the scallop is golden brown on both sides, it is done.
- Look for the scallops to break apart slightly along the edge. This works no matter how you are cooking them.
- Check the texture.
Are scallops supposed to be chewy?
If you prepared scallops and are chewy means that they are overcooked. In fact, overcooked scallops have a very chewy texture. The proteins have cooked to the point that they squeeze out all the moisture. Make sure you have time to stay near the pan when cooking scallops and check them frequently to not overcook them.
Why using Fettuccine for this recipe and not Spaghetti?
Due to the fact that Fettuccine Pasta has more eggs in its composition, the taste is different than Spaghetti. Another thing that made me use them, Fettuccine is wider, and I see this as a great thing because the lemon sauce can blend more efficiently with this kind of pasta.
Fettuccine pasta with Scallops for weight-loss
If you are on a losing weight diet and want to have a fat-free meal and also tasty, the fettuccine pasta with scallops in lemon sauce is the best choice I can think of. No other weight-loss dish can even approach the tastiness of this one.
