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Fettucine with seared scallops and prosecco cream sauce

Servings:
6 main course servings
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Ingredients

  • 6 tablespoon butter
  • 1 1/4 pound large sea scallops
  • 1 pound large yellow onion, finely chopped
  • 1/2 cup chicken stock (or substitute vegetable stock)
  • 2 1/2 cup light cream
  • 1 1/2 pound fettucine
  • 1/4 cup prosecco
  • 1/4 cup champagne vinegar (or substitute white wine vinegar)
  • 3 tablespoon fresh tarragon, chopped roughly
  • 1/2 tablespoon lemon, juiced
  • 3 tablespoon fresh chives, chopped finely

Preparation

Baking Directions:

Preheat your oven to 225 degrees.

Rinse the scallops individually under cold water, then pat them dry with a paper towel (this will help you get a nice golden sear) and season them well with salt and pepper.

Set aside.

Put a large pot of salted water on the stove to boil for the pasta.

While the water is heating, melt 3 tablespoons of the butter in a wide skillet.

When the pan is nice and hot, sear the scallops for 3 to 4 minutes on each side until they are a medium golden brown.

Remove the scallops from the pan and put them on a plate.

Cover the plate with foil and place it in the oven to keep the scallops warm.

Let the scallop pan cool slightly, then add the remaining butter over medium high heat.

Sautee the onions in the butter until they are translucent.

Add the chicken stock and stir the onions, deglazing the pan for about one minute.

Add the light cream and stir.

Let the sauce simmer for about 3 minutes, adding salt and pepper to taste.

In the meantime, add the fettucine to the boiling water and cook according to package instructions.

To the sauce, add the prosecco, the Champagne vinegar and the tarragon and stir.

Let the mixture reduce slightly for another 3 minutes or so.

Squeeze in the juice of half a lemon and stir.

When the pasta is cooked, drain it and reserve a few tablespoons of the cooking liquid.

Add the pasta to the pan with the sauce and toss well to coat with the sauce.

Place the fettucine on a large platter.

Remove the scallops from the oven and place them on top of the pasta.

Sprinkle the chive “confetti” over the top of the scallops.