Recipe courtesy of Patti LaBelle
Scallops in Garlic Butter Sauce Served over Fettuccine
Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Easy
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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