Fettuccine with Scallops

by Editorial Staff


Prep Time 25 mins
Total Time 25 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)


  • 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
Fettuccine with Scallops
Fettuccine with Scallops


  1. 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.
  2. In the meantime, cook the fettuccine al dente according to the instructions on the packet.
  3. 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.
  4. 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.
  5. Tip: Decorate with lobster sauce (if you have one at hand, but it doesn`t have to be).

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