Filotea Fettuccine Pasta with Seared Scallops

Pasta with Scallops

Sharing with all of you my all time favorite dish, SCALLOPS!  I have never tried cooking scallops until few months ago, because I thought they are just too complicated to make and I would mess things up:).  But trust me when I tell you they are not and it takes less than 10 minutes to cook them.  I hope this post will help to clear things up for you and if you indeed never cooked them, I dare you to at least try.  There are few things you might look into though when choosing the right type of scallops.

  • The smell of the scallops is a good indicator of the freshness of the scallops.  If the scallops smell strongly, do not buy them. They should have a slight sea smell, but they should not smell fishy. The stronger they smell, the more likely they are not fresh.
  • Your scallops should not be mushy. When you touch it, it should bounce back rather than caving in. If they are mushy, they are old, and you do not want to buy them.
  • Scallops are going to be white to a light pink or peach color. If they are another color, they have probably been sitting around for a while, and you do not want to buy them.
  • Before picking out your scallops, it is a good idea to make sure that you have looked at your scallop recipes to see what  size of scallop is going to be used in your recipes.
Source:  Scallops: Picking them and preparing them like a Pro.  http://www.articlesbase.com/cooking-tips-articles/scallops-picking-and-preparing-them-like-a-pro-1038912.html.  Retrieved July 3, 2013
 

Picking the right scallops is important thus all the background research, cooking them on the other hand is quite easy!  You will need large Sea Scallops for this recipe!  I usually get mine at Fairway and so far they’ve been very fresh, every time!  In addition to scallops, I wanted to talk about this new amazing product we also discovered at Fairway – Filotea Pasta!  It’s by far the best store-bought pasta we’ve ever tried.  This brand also won 2013 sofi Gold Award for its taste!  Here is the statement about this pasta from their website:

“Noted for its freshness, Filotea pasta is made according to an ancient recipe from le Marche using only the best flour and durum wheat semolina. Handmade and dried slowly at low temperatures, this pasta exhibits an authentic flavor of homemade pasta.”  Here is the company’s website for more info www.filoteasrl.com.

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Now without further wait, let’s get cooking Seared Scallops Filotea Fettuccine Pasta in herbed butter and white wine sauce!

Ingredients:

1/4 White Wine
2 Table Spoons of Freeze Dried Red Onion (can replace with fresh)
2 Table Spoons of Dried Parsley
2 Table Spoons of Freeze Dried Scallions
1 Table Spoon of Freeze Dried Garlic
1/2 Stick of Butter
1/4 Cup of Vegetable oil for cooking
6  Fresh Jumbo Scallops
1 Pack of Filotea Fettuccine Pasta
Salt and Pepper to Taste
 
Seared Scallops Ingredients
 

 How to make Seared Scallops Filotea Fettuccine Pasta in herbed butter and white wine sauce:

1.  Fill your pot with water and wait until it boils.  Take out 1 pack of your Filotea Fettuccine pasta.

Filotea Pasta

2.  Once water hit boiling point add your pasta and salt.

Filotea Pasta Boiling

3.  Let your pasta cook for 4-5 minutes, stirring it occasionally and then drain it.

Drained Filotea Pasta

4.  Add your pasta back in your pot add just a little bit of butter and mix.  The cover it with lid, so it wouldn’t dry out.

Cooked Filotea Pasta

5.  Now you are ready to make your scallops.  Pat the scallops dry with paper towels and rub them on all sides with a light coating of olive oil.

Scallops

6.  Heat a skillet over medium high heat until a drop of water sizzles in the skillet.

Hot Pan

7.  Arrange the scallops in a single layer in the pan with about an inch of space on all sides of each scallop.

Pan Seared Scallops

8.  Cook the scallops for 90 seconds on one side or until a golden, crunchy crust develops.

Scallops turned over

9.  Turn the scallops with tongs and cook for an extra 90 seconds on the second side.  Then remove them and your scallops are ready!

Scallops

10.  Now you are ready to make your butter sauce.  Take out your lemon and make a zest.

Lemon Zest

11.  Then combine and mix up all of your dried or fresh spices along with your lemon zest.

Butter Sauce Seared Scallops Recipe

12.  Take out your white wine and pour 1/4 of a cup.

Seared Scallops White Wine

13.  Now on the same skillet that you had cooked the scallops so it still has some juices in it:) add your butter.

Butter on Skillet

14.  Then add your white wine, once your butter has melted.

White Wine

15.  Now you can add your herbs and lemon zest.

Herbs and Lemon Zest

16.  Mix everything well and let it simmer for about 7-10 minutes.

Skillet with Herbs

17.  Your sauce is now done!

Butter Herb and Wine Sauce

18.  Add your sauce to you pasta and mix it all up.  You can add some extra butter, salt and pepper to taste.

Pasta with Butter Sauce

19.  Your pasta is now ready!  Doesn’t it look great?  Smells even better, believe me:)

Pasta

Can’t just get enough of it:) Best tasting pasta, ever!

Pasta

20.  Now that your pasta and scallops are done, all you need to do is to put it all together:) You can serve it with lemon wedges and sprinkle with some extra cheese if you prefer.

Seared Scallop Pasta Dish

Seafood Dish Close Up

I hope you will enjoy this dish, I know we did!  Let me know what you think!:)

Sincerely,

Natalie

5.0 from 1 reviews
Filotea fettuccine Pasta with Seared Scallops
 
Prep time
Cook time
Total time
 
Filotea fettuccine Pasta with Seared Scallops in herbed butter and white wine sauce
Author:
Recipe type: Seafood, Lunch, Dinner
Cuisine: Italian
Serves: 2
Ingredients
  • ¼ White Wine
  • 2 Table Spoons of Freeze Dried Red Onion (can replace with fresh)
  • 2 Table Spoons of Dried Parsley
  • 2 Table Spoons of Freeze Dried Scallions
  • 1 Table Spoon of Freeze Dried Garlic
  • ½ Stick of Butter
  • ¼ Cup of Vegetable oil for cooking
  • 6 Fresh Jumbo Scallops
  • 1 Pack of Filotea fettuccine Pasta
  • Salt and Pepper to Taste
Instructions
  1. Fill your pot with water and wait until it boils. Take out 1 pack of your Filotea Fettuccine pasta.
  2. Once water hit boiling point add your pasta and salt.
  3. Let your pasta cook for 4-5 minutes, stirring it occasionally and then drain it.
  4. Add your pasta back in your pot add just a little bit of butter and mix. The cover it with lid, so it wouldn’t dry out.
  5. Now you are ready to make your scallops. Pat the scallops dry with paper towels and rub them on all sides with a light coating of olive oil.
  6. Heat a skillet over medium high heat until a drop of water sizzles in the skillet.
  7. Arrange the scallops in a single layer in the pan with about an inch of space on all sides of each scallop.
  8. Cook the scallops for 90 seconds on one side or until a golden, crunchy crust develops.
  9. Turn the scallops with tongs and cook for an extra 90 seconds on the second side. Then remove them and your scallops are ready!
  10. Now you are ready to make your butter sauce. Take out your lemon and make a zest.
  11. Then combine and mix up all of your dried or fresh spices along with your lemon zest.
  12. Take out your white wine and pour ¼ of a cup.
  13. Now on the same skillet that you had cooked the scallops so it still has some juices in it:) add your butter.
  14. Then add your white wine, once your butter has melted.
  15. Now you can add your herbs and lemon zest.
  16. Mix everything well and let it simmer for about 7-10 minutes
  17. Your sauce is done. Add your sauce to you pasta and mix it all up. You can add some extra butter, salt and pepper to taste.
  18. Now that your pasta and scallops are done, all you need to do is to put it all together:) You can serve it with lemon wedges and sprinkle with some extra cheese if you prefer.

 

Comments

  1. Barbara Walger says:

    I too discovered this fabulous pasta when I found it at Costco. We would by several boxes each week and reserved it for special meals for company etc. My stockpile is running low and Costco no longer has it. Can someone help me find a store that sells it. I live in the Wester part of Massachusetts…..( The Berkshires) Thanks…………Barbara

  2. Thanks Natalia for recipe . She is a Great woman e Great chef

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