Lime Glazed Scallops On Creamy Wasabi Fettuccine

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles
• 1/3 cup pickled ginger
• 2 lbs large scallops
• 1 tablespoon freshly grated lime peel
• 2 garlic cloves, smashed
• salt
• pepper
• 2 tablespoons vegetable oil
• 1 tablespoon wasabi powder
• 1 1/4 cups 35% cream
• 1/4 cup butter
• 1 cup grated parmesan cheese (optional)
• chopped chives

Recipe

• 1 bring a large pot of salted water to boil.
• 2 add pasta and cook until al dente, 10 to 12 minutes.
• 3 drain well.
• 4 chop 1/4 cup of the ginger and reserve.
• 5 remove connective muscle from each scallop and discard.
• 6 pat dry.
• 7 toss scallops with lime peel, garlic and a little salt and pepper.
• 8 heat veggie oil in a large, heavy frypan set over medium high heat.
• 9 add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
• 10 they may stick at first but will then release as they become brown.
• 11 turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
• 12 remove from pan and repeat as necessary to cook all remaining scallops.
• 13 blend wasabi with 2 tablespoon of cream to make a paste.
• 14 pour remaining cream into frypan used to cook the scallops.
• 15 add butter and bring to a boil.
• 16 reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
• 17 add noodles and cooked scallops.
• 18 toss to coat in sauce.
• 19 taste and adjust salt and pepper to taste.
• 20 transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.