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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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Lime Glazed Scallops on Creamy Wasabi Fettuccine

Recipe #25952 | 30 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #998485

On Jul 23, 2009

We've made this twice now and it was great both times. Highly recommended, especially if you like wasabi or horseradish!

1 person found this review helpful

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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!

3 people found this review helpful

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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

7 people found this review helpful

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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!

6 people found this review helpful

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