Scallops in Garlic Butter Sauce Served over Fettuccine
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 294
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 38 mg
- Sodium
- 342 mg
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 294
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 38 mg
- Sodium
- 342 mg
Ingredients
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.
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