dimanche 7 décembre 2008

Black Fettucini with Scallops in a Lemon Cream Sauce

Scallops are one of my favourite foods. They have a delicate flavour and are tender if not over overcooked. I like them seared quickly over high heat so they are slightly carmelized. A few ways scallops can be prepared are: served plain with a sprinkling of lemon or lime, used in a seafood combination, paired with pasta or served on the shell as Coquille St. Jacques (with a cream, onion and wine sauce covered with cheese and broiled).
For a dramatic presentation, the white of the scallops pairs well with black (squid ink) pasta.
This recipe combines scallops, black pasta, lemon and cream.

Squid Ink Fettuccini with Scallops in a Lemon-Garlic Cream Sauce
Serves 2-4

500 g (1 lb) large scallops
Salt and freshly ground black pepper
45 mL (3 Tbsp) butter
2 cloves garlic, minced or very finely chopped
60 mL (1/4 cup) white wine
250 mL (1 cup) heavy cream

Zest and juice of 1 lemon
15 mL (1 Tbsp) Italian parsley or cilantro (coriander leaves), finely chopped
500 g (1 lb) squid ink fettuccini (fresh or dried)

Clean the scallops by removing and discarding the roe and small muscle. Dry scallops on paper towels. Season both sides with salt and pepper. Melt butter in a large skillet over medium-high heat. Sear scallops on both sides (about 3 to 4 minutes per side), and remove to a plate. Reduce heat to medium; add garlic and sauté until soft and fragrant (about 1 minute). Deglaze the pan with wine, increase heat to high and reduce the liquid by half. Add cream and simmer until thickened. Season salt and pepper, add lemon juice, stir, and reduce heat to medium-low. Meanwhile, cook fettuccini in boiling water until al dente. Return scallops to the skillet and sprinkle with parsley or cilantro. Drain pasta and add to sauce; toss until well coated. Increase heat to medium high and cook for 1 minute more to heat through. Serve immediately.

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