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Smoked Scallop & Hazelnut Fettuccine

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

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

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
  1. 1
    Bring a large pot of salted water to a boil. Cook fettuccine to al dente, drain, and set aside.
  2. 2
    Warm the prepared Garlic Cream Sauce gently in a large skillet over low heat until fluid and smooth. Do not boil.
  3. 3
    Stir in the parmesan cheese off the heat until incorporated
  4. 4
    Add the cooked fettuccine directly to the warm sauce. Toss to coat evenly and remove from heat.
  5. 5
    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.
  6. 6
    Portion sauced fettuccine into four warm bowls.
  7. 7
    Top each portion with the buttered smoked scallops and hazelnuts.
  8. 8
    Finish with freshly grated Parmigiano-Reggiano and sliced green onion tops.
Read it online: https://brinnerbites.com/recipe/smoked-scallop-hazelnut-fettuccine/