LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

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Lime Glazed Scallops on Creamy Wasabi Fettuccine image

This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!

Provided by Derf2440

Categories     Canadian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles
1/3 cup pickled ginger
2 lbs large scallops
1 tablespoon freshly grated lime peel
2 garlic cloves, smashed
salt
pepper
2 tablespoons vegetable oil
1 tablespoon wasabi powder
1 1/4 cups 35% cream
1/4 cup butter
1 cup grated parmesan cheese (optional)
chopped chives

Steps:

  • Bring a large pot of salted water to boil.
  • Add pasta and cook until al dente, 10 to 12 minutes.
  • Drain well.
  • Chop 1/4 cup of the ginger and reserve.
  • Remove connective muscle from each scallop and discard.
  • Pat dry.
  • Toss scallops with lime peel, garlic and a little salt and pepper.
  • Heat veggie oil in a large, heavy frypan set over medium high heat.
  • Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
  • they may stick at first but will then release as they become brown.
  • Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
  • Remove from pan and repeat as necessary to cook all remaining scallops.
  • Blend wasabi with 2 tablespoon of cream to make a paste.
  • Pour remaining cream into frypan used to cook the scallops.
  • Add butter and bring to a boil.
  • Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
  • Add noodles and cooked scallops.
  • Toss to coat in sauce.
  • Taste and adjust salt and pepper to taste.
  • Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

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