CARAMELIZED LEMON AND GARLIC SCALLOP FETTUCCINE

CARAMELIZED LEMON AND GARLIC SCALLOP FETTUCCINE image

Yield 2-4

Number Of Ingredients 12

1 pound sea scallops
1/2 pound fettuccine
1 cup dry white wine
1 cup seafood stock
2 large cloves garlic, minced
1 large lemon, grated and juiced (reserve juice)
1 large shallot, finely chopped
2 tablespoons extra-virgin olive oil, divided
2 tablespoons butter, divided
salt and freshly ground pepper, to taste
dill, to taste, freshly chopped, garnish
water, for boiling

Steps:

In a large pot, bring salted water to a boil over high heat. Cook pasta according to packaging directions, or until al dente. Rinse scallops, remove muscle and pat dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter melts into the olive oil, cook scallops for 2-3 minutes on either side, or until browned. Transfer to a plate and keep covered. (Do not over cook scallops, as they will become rubbery.) Using the same pan, drizzle in the rest of your olive oil and butter, and cook your garlic, shallots (both seasoned with salt and pepper) and lemon peel, stirring frequently, for 2 minutes. Pour in your wine and let reduce 1-2 minutes. Then add seafood stock. Let reduce 3 minutes. Add the lemon juice (making sure to catch the seeds) and cook for 1 minute. Take your cooked pasta and add it to the sauce. Cook for 30 seconds and toss to coat well. Transfer to serving plates and top with scallops and fresh dill.