Scallops in Garlic Butter Sauce Served over Fettuccine
- Total:
- 35 min
- Active:
- 25 min
- Yield:
- 4 servings
- Level:
- Easy
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.
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