Spicy Scallop with Wine Sauce on Fettuccine

Even though I am 12 weeks pregnant, apparently I can crave scallops!I am so glad I don’t have terribly bad morning sickness this time around!

Food is so wonderful…

I originally found this recipe on Pinterest, but I had to modify it a little bit because I had to work so hard to get a good sear… I think I finally got it perfect though! Or at least sooo much better than my previous attempts!

Note: This recipe isn’t for the super young… Too spicy.

editIMG_0173(Hailee is 11 months old now!)

This recipe is super simple, very few ingredients, and totally worth the scallop $$$…

Enjoy,

Kait

The ingredients:

5 jumbo sea scallops
2 tsp chili oil
1 tsp oil
2 Tbsp butter
4 large cloves garlic
3/4 cup white wine
2 Tbsp butter
salt and pepper to taste
1/2 cup minced parsley
1 package cooked fettuccine pasta

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Start out by putting 2 tsp hot chili oil, 1 tsp olive oil, and 2 Tbsp butter in a NON STICK frying pan. Don’t turn on the heat yet… Trust me, I’ve learned the hard way… over burnt chili pepper flakes 🙂

On a cutting board, slice thoroughly thawed jumbo Scallops in half so that they go from being nice and thick like this…

(Get water boiling for the pasta!)

to looking more like this…

 

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*Update* January 2014… I no longer slice them in a half. I have gotten better at cooking them and the husband prefers them thicker! Its about preference 🙂

Now, turn on the heat, medium high. When butter is all melted and starting to bubble around the edges of the pan, carefully set scallops  in it. Sprinkle with salt and pepper. Do not move, do not TOUCH scallops. Until you think they are probably getting all golden-brown around the edges. Lift one ever so gently- I use a spoon and a spatula so that I can carefully peak under without having to fully flip it. If it’s not done, let it sit for another minute. Flip once. And they should look something like this…. Add the garlic now, and allow to saute for just a minute or two before you add the liquid.

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(Hopefully your water is boiling now, and you can add the pasta… Now would be perfect timing!)

Pour in wine and add the second 2 tablespoons of butter. (Try to not pour the wine on top of the scallops, it can really mess up your sear.)

 

Allow to simmer, on a low medium. Butter will melt and make the sauce look even better!

After about 5 minutes of simmering, turn it all the way low, and sprinkle parsley over the top. Don’t stir, you don’t want the sauce to get on top of the scallops and remove the sear. (Just for looks, don’t worry if you do on accident!)

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Drain your pasta and serve into bowls. Carefully scoop the scallops on top of pasta and then split the wine-butter sauce between the two bowls.

Serve with some of the wine you used to cook with along side this. Unless your pregnant like me…. then enjoy it with water… Still delicious.

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