Name: Smoked Scallop & Hazelnut Fettuccine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb. fettuccine, dry; 1 batch Garlic Cream Sauce , prepared; 1 lb. smoked bay scallops; 1/2 cup toasted hazelnuts, roughly chopped; 1.5 Tbsp butter; 1/4 cup Parmigiano-Reggiano, finely grated for garnish; 1/4 cup green onion tops, thinly sliced

Smoked Scallop & Hazelnut Fettuccine

This sophisticated pasta dish pairs delicate ocean sweetness with the warm, roasted crunch of toasted tree nuts. A gentle run through clean wood heat infuses the seafood without overpowering its natural briny finish. Wrapped in a smooth, rich emulsion, it delivers a complex balance of textures that elevates a simple noodle base into a fine-dining feature

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Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Intermediate Best Season: Suitable throughout the year

Ingredients

1 lb. fettuccine, dry
1 batch Garlic Cream Sauce , prepared (finished as Alfredo)
1 lb. smoked bay scallops
¹⁄₂ cup toasted hazelnuts, roughly chopped
1.5 Tbsp butter
¹⁄₄ cup Parmigiano-Reggiano, finely grated for garnish
¹⁄₄ cup green onion tops, thinly sliced

Instructions

Bring a large pot of salted water to a boil. Cook fettuccine to al dente, drain, and set aside.
Warm the prepared Garlic Cream Sauce gently in a large skillet over low heat until fluid and smooth. Do not boil.
Stir in the parmesan cheese off the heat until incorporated
Add the cooked fettuccine directly to the warm sauce. Toss to coat evenly and remove from heat.
Melt 1.5 Tbsp butter in a separate skillet over medium heat. Add smoked bay scallops and toasted hazelnuts. Toss 1 to 2 minutes just until warmed through and glistening. Remove from heat immediately.
Portion sauced fettuccine into four warm bowls.
Top each portion with the buttered smoked scallops and hazelnuts.
Finish with freshly grated Parmigiano-Reggiano and sliced green onion tops.

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Smoked Scallop & Hazelnut Fettuccine