Pan Seared Scallops with Peas and Fettuccini

Pan Seared Scallops with Peas and Fettuccini

Serves 4


1 pound jumbo scallops/about 12 scallops patted dry and lightly salted and a little pepper.
4 T unsalted butter
Juice and zest of one lemon (about 3 T lemon juice)
2 very large cloves of garlic, peeled and finely chopped
1 T fresh sage leaves chiffonade cut
2 T red wine vinegar
1/3 C light brown sugar, not packed
1/3 C heavy cream
3/4 C frozen peas, thawed
1/3 lb cooked fettuccini pasta (it is bunch that is about 1 inch in diameter when holding in your fist. Yes, not much. But it’s plenty for a lovely serving)
Salt and pepper to taste


  • Bring 10 C of water to boil. Lightly salt water. Add pasta and cook for about 12-13 minutes, or until al dente.
    In a large saucepan brought to medium high heat, melt the butter. Add the scallops and sear well on both sides until caramelized. Remove them and cover with foil. Add the brown sugar and vinegar to the pan lowering the heat slightly. Add the garlic and the lemon juice. Let cook for about 2 minutes on low simmer. Add the fresh sage, and the heavy cream, and about ½ t salt and ¼ t pepper. Taste and add more if needed. Add in the drained and cooked pasta and the peas. Toss with the sauce. To serve place the pasta in a dish and arrange three scallops each on top and drizzle with some of the juice that has fallen down into the dish you’ve been keeping the scallops. Garnish with parsley and a little more sea salt,and a drizzle of oil if desired. I served with fresh garden tomatoes!
  • Note: You can thicken the sauce if you want with a little bit of corn starch roux.

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