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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (290g) Recipe makes 6 servings The following items or measurements are not included below: pickled ginger 1 tablespoon lime peel wasabi powder |
||
| Calories 606 | ||
| Calories from Fat 281 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.3g | 48% | |
| Saturated Fat 15.9g | 79% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.1g | ||
| Cholesterol 173mg | 57% | |
| Sodium 326mg | 13% | |
| Potassium 680mg | 19% | |
| Total Carbohydrate 46.0g | 15% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.1g | ||
| Protein 34.6g | 69% | |
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By: Derf
Apr 22, 2002
This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!
SERVES 6
Ingredients
- 12 ounces dried fettuccine or 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
Directions
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.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > North American > Canadian > British Columbian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: ChicagoRN
On Jul 10, 2008
This was CRAZY GOOD!!!! I am for the first time dubbing a recipe "restaurant quality". This is it! It's rich, it's creamy, it's loaded with an amazing blend of flavors....it's wonderful. I was a bit skeptical with the list of ingredients. I used wasabi powder and also did a mixture of 1/2 and 1/2 with 2% milk for the cream to cut fat/calories. I added triple the garlic and stuck to the money with the ginger (ginger scares me because it can be quick to overpower a recipe) and I used the optional parmesan cheese. I will cut the amount of parmesan at least by 1/2 next time. It was super rich with the 1/2 & 1/2/Milk mixture with the parmesan. I'll stick with my milk mixture and decrease the cheese a bit. For the first time ever, I didn't change the recipe other than to increase the garlic. My husband couldn't get his head out of the pot and I'm actually surprised there's leftovers. The wasabi was NOT overpowering at all! This was the perfect blend of flavors. A+++++! Thank you for posting! Amazing dish!
From: Normaone
On Jun 21, 2007
This is outstanding! I made it as suggested and it was a HUGE hit. The wasabi was not overpowering at all and when combined with the ginger the result was delicious, like a dish you would expect to find in a restaurant! Thank you, Derf and all of you who added your comments! They were very helpful!
From: Bergy
On Jul 30, 2002
I hope you have tried this by now it is super! I cut the recipe in half - worked. I also cut back on the oil and a bit on the wasabi I didn't want the wasabi to overpower the prawns. Definately use the parmesan. Next time I will use 2% milk and cut back on the butter just for the sake of a few calories. Delicious as usual Dorothy Thanks
From: Donna
On Oct 19, 2002
I can't begine to say how good this is, this is probably the most elegant recipe I have ever made. I am planning on serving this on Christmas Eve, to my inlaws and I can't wait for them to taste it. I followed the recipe exactly, it is exceptional!
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