Scallops in Garlic Butter Sauce Served over Fettuccine

Name: Scallops in Garlic Butter Sauce Served over Fettuccine
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound fettuccine; Kosher salt; 1 tablespoon grapeseed oil; 2 pounds large sea scallops; 1/2 teaspoon cayenne; Seasoning salt and black pepper; 1 stick (8 tablespoons) unsalted butter; 3 tablespoons chopped garlic; 1 cup white wine

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Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 servings

Ingredients

1 pound fettuccine

Kosher salt

1 tablespoon grapeseed oil

2 pounds large sea scallops

1/2 teaspoon cayenne

Seasoning salt and black pepper

1 stick (8 tablespoons) unsalted butter

3 tablespoons chopped garlic

1 cup white wine

Directions

Bring a large stockpot of water to a boil. Add 2 teaspoons kosher salt and the fettuccine. Cook until al dente, about 10 minutes. Drain the pasta and toss with the grapeseed oil; set aside.
Sprinkle the scallops with the cayenne, 1 teaspoon seasoning salt and 1/2 teaspoon black pepper. Melt the butter in a large skillet over medium heat. Add the garlic and cook until soft, 1 minute. Add the scallops and cook for 2 minutes. Pour in the wine, turn the heat down to low and let the scallops cook for 3 minutes. Flip the scallops over and cook until firm, 5 minutes.
Serve the scallops over the fettuccine.