Citrus-Infused Scallops with Creamy Wasabi Fettuccine
Experience a culinary delight with this Citrus-Infused Scallops on Creamy Wasabi Fettuccine. The sweetness of large, succulent scallops is perfectly balanced by a vibrant lime glaze, while the creamy wasabi fettuccine adds a bold kick to every bite. This dish combines delicate flavors and textures, making it ideal for a special occasion or a delightful weeknight dinner. With the zing of pickled ginger and a sprinkle of fresh chives, this recipe is not only beautiful but also a feast for the senses. You won’t want to miss out on this fantastic combination that will impress your family and guests alike!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
dried fettuccine or tagliatelle pasta noodles
12 ounces (uncooked)
pickled ginger
1/3 cup plus extra for garnish (chopped and reserved)
large scallops
2 lbs (cleaned and patted dry)
freshly grated lime peel
1 tablespoon (freshly grated)
garlic cloves
2 (smashed)
salt
to taste
pepper
to taste
vegetable oil
2 tablespoons
wasabi powder
1 tablespoon
35% cream
1 1/4 cups
butter
1/4 cup
grated parmesan cheese
1 cup (optional)
chopped chives
to taste (for garnish)
Instructions
1
1. Bring a large pot of salted water to a boil.
2
2. Add fettuccine (or tagliatelle) and cook until al dente, about 10 to 12 minutes. Drain well and set aside.
3
3. Chop 1/4 cup of the pickled ginger and reserve for garnish.
4
4. Prepare the scallops by removing any connective muscle and patting them dry with a paper towel.
5
5. In a bowl, toss the scallops with freshly grated lime peel, smashed garlic, and a pinch of salt and pepper.
6
6. Heat the vegetable oil in a large, heavy skillet over medium-high heat. Add one-third of the scallops to the skillet without overcrowding. Cook undisturbed for about 2 minutes, or until the underside is deep golden brown and they release easily from the pan.
7
7. Flip the scallops and cook for another 2 minutes until they are cooked through and golden on the other side. Transfer cooked scallops to a plate and repeat until all scallops are cooked.
8
8. In a small bowl, mix the wasabi powder with 2 tablespoons of the cream to form a paste. Set aside.
9
9. Pour the remaining cream into the skillet used for the scallops. Add the butter and bring to a gentle boil.
10
10. Reduce the heat and whisk in the wasabi paste, chopped ginger, and optional parmesan cheese until smooth and creamy.
11
11. Add the cooked pasta to the sauce, along with the scallops. Gently toss to coat everything in the creamy sauce.
12
12. Taste and adjust seasoning with salt and pepper as needed.
13
13. Serve the pasta in bowls, garnishing with rosettes made from the reserved pickled ginger and a sprinkle of chopped chives.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this dish?
The main protein in this recipe is large scallops, specifically 2 pounds of them.
What type of pasta is recommended?
You can use either dried fettuccine or tagliatelle pasta noodles.
How long should I cook the pasta?
The pasta should be cooked in boiling salted water for approximately 10 to 12 minutes until al dente.
How do I prepare the scallops before cooking?
Remove any connective muscle, pat them dry with a paper towel, and toss them with lime peel, smashed garlic, salt, and pepper.
What is used to give the dish a bold kick?
The bold kick comes from a combination of wasabi powder and pickled ginger.
What kind of citrus is used in this recipe?
The recipe uses freshly grated lime peel to provide a citrus infusion.
How do I ensure the scallops get a good sear?
Heat vegetable oil in a heavy skillet over medium-high heat and cook the scallops in small batches without overcrowding.
How long do the scallops need to cook on each side?
Cook them for about 2 minutes per side until they are deep golden brown and cooked through.
How do I make the wasabi paste?
Mix 1 tablespoon of wasabi powder with 2 tablespoons of the cream until a smooth paste forms.
What kind of cream is required for the sauce?
The recipe calls for 1 1/4 cups of 35% heavy cream.
Is cheese used in the sauce?
Yes, 1 cup of grated parmesan cheese is listed as an optional ingredient to whisk into the sauce.
How should I use the pickled ginger?
Part of it is chopped and whisked into the sauce, while the rest is used as rosettes for garnish.
What oil is best for frying the scallops?
Vegetable oil is recommended for its high smoke point and neutral flavor.
What is the best way to garnish this dish?
Garnish with rosettes of pickled ginger and a sprinkle of fresh chopped chives.
How much butter is needed?
The recipe requires 1/4 cup of butter for the creamy sauce.
Can I use frozen scallops?
Yes, but ensure they are completely thawed and patted extremely dry before seasoning and searing.
How many garlic cloves are in the recipe?
The recipe uses 2 smashed garlic cloves to flavor the scallops.
When should I add the pasta to the sauce?
Add the cooked pasta and scallops to the sauce once the wasabi, ginger, and cheese have been whisked in smoothly.
What should I do if the scallops stick to the pan?
Wait for them to cook undisturbed; they will release easily from the pan once a deep golden crust has formed.
Is this dish considered gourmet?
Yes, the recipe is tagged as gourmet and is ideal for special occasions.
What is the total ingredient count?
There are 13 ingredients in total for this recipe.
Can I substitute the cream?
While 35% cream is recommended for the best texture, you could use a lighter cream, though the sauce may be thinner.
How do I prevent the cream from curdling?
Bring the cream and butter to a gentle boil rather than a rolling boil and whisk constantly when adding the wasabi paste.
What are the primary flavors of this dish?
The primary flavors are sweet scallops, zesty lime, spicy wasabi, and tangy pickled ginger.
Is this a Canadian recipe?
Yes, the recipe tags categorize this as Canadian cuisine.
Should I season the scallops before or after cooking?
Season the scallops with salt and pepper before cooking while tossing them with the lime and garlic.
How much lime peel is needed?
You will need 1 tablespoon of freshly grated lime peel.
Do I need to chop the chives?
Yes, the chives should be chopped and added to taste as a final garnish.
What type of skillet is best for the scallops?
A large, heavy skillet is best to maintain even heat for a proper sear.
How do I serve the final dish?
Serve the tossed pasta and scallops in bowls, garnished with ginger rosettes and chives.