Enjoy the recipe?

Share with a friend!
Seared Scallops & Vegetable Fettuccine
A Lambert Produce Recipe

Seared Scallops & Vegetable Fettuccine Recipe

Prep

Cooking

Serves

Ingredients

  • 2 carrots, peeled
  • 2 green zucchinis, ends trimmed
  • 375g fettuccine
  • 1 tsp olive oil
  • 12 scallops, without roe

 

Saffron-Butter Sauce

  • 1½ cups white wine vinegar
  • 2 purple eschalots, peeled and finely chopped
  • 4 whole peppercorns
  • 1 tsp saffron threads
  • 180g chilled unsalted butter
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh chives, finely chopped
  • Salt & ground white pepper

Method

1. Using a vegetable peeler, slice the carrots and zucchini lengthways into thin ribbons. Then, use a small sharp knife to cut the ribbons lengthways into thinner strips. Place the carrot and zucchini ribbons in a bowl and set aside.

2. To make the saffron-butter sauce, place the vinegar, eschalot, peppercorns, and saffron in a small saucepan over medium heat and bring to a boil. Boil, uncovered, stirring occasionally, until the liquid is reduced to about 2 tablespoons.

3. Strain the liquid through a fine sieve into a smaller frying pan over low heat. Discard the eschalot, peppercorns, and saffron caught in the sieve.

4. Add the butter to the frying pan, one cube at a time, whisking constantly. Add another cube only when the previous cube has been completely incorporated. Continue this process until all the butter has been incorporated.

5. Remove the frying pan from heat. Stir in the lime juice and chives. Taste and season with salt and white pepper. Set aside.

6. Meanwhile, in a large saucepan of boiling salted water, cook the pasta according to the packet directions until al dente. Drain and place the pasta in a large bowl. Add the carrot and zucchini ribbons as well as half of the saffron-butter sauce. Toss gently to combine.

7. In a small non-stick frying pan, heat the olive oil over high heat. Add the scallops and cook for 1 minute on each side or until brown and opaque. Remove from heat.

8. Divide the pasta mixture among serving bowls and top with the scallops. Drizzle with the remaining saffron-butter sauce and serve immediately. Enjoy!