Fettuccine with Scallops
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (fettuccine)
- 1 small shallot (s), cut into small cubes
- 1 clove garlic, chopped
- 1 lime (s), the juice it
- 12 scallop (s) (only the white muscle meat without corail)
- 100 g butter
- 200 ml fish stock
- 100 ml white wine, good one
- 100 ml cream
- salt and pepper
- 5 sprigs thyme, fresh
Print Recipe
Pin Recipe Instructions
- Heat half the amount of butter in a pan. Sweat the shallot and garlic in it, deglaze with white wine. Pour in the fish stock and cream and reduce, then mix with a hand blender. Season to taste with salt, pepper and lime juice.
- In the meantime, cook the fettuccine al dente according to the instructions on the packet.
- Melt the remaining butter in a pan. Add the mussels and a sprig of thyme, season lightly and fry on each string for approx. 40 seconds.
- Drain the pasta, toss in the sauce and arrange on the plates. Top with the scallops. Grind the pepper over it and serve decorated with a sprig of thyme each.
- Tip: Decorate with lobster sauce (if you have one at hand, but it doesn`t have to be).
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