Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Curtain Call

Rated: 4 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

1 pound asparagus tips
1 pound dry fettuccine
Salt
Extra-virgin olive oil, 2 tablespoons plus some for drizzling
2 cloves garlic, chopped
1 shallot, thinly sliced
1/2 cup dry white wine, eyeball it
1/2 cup chicken stock
1 (14-ounce) can crushed tomatoes
Pinch saffron or 1 packet saffron powder, available at many markets on spice aisle
1/4 cup heavy cream, eyeball it
Black pepper
2 tablespoons butter
1 cup bread crumbs
1 lemon, zested
Handful parsley, finely chopped
16 sea scallops, trimmed

Directions

Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.

While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.

While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.

Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.

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Comments & Reviews

recipe Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus
Shevaughn Brooklyn, NY 03-07-2009
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Great ideas, but too much beige
Rated: 4 stars out of 5

Obviously, you don't look to Rachael Ray for health food, but I loved the idea of this recipe, so I just tinkered with this a... little. First, I don't consume milk or cream, so I needed to modify the sauce. I skipped the cream, swapped wine with champagne, increased it to 3/4 cup and added about 1/2 tsp cornstarch to thicken. I used the lemon zest in the sauce, along with a squirt of lemon, and that really brightened up the sauce, making the meal less heavy. I also had no parsley, but fresh dill worked fine. I skipped the breadcrumbs. I just think they're unnecessary calories. Alton Brown has great instructions for searing scallops (with salt and pepper). The whole plate was very pretty with the brown crust on the scallops, red sauce with green dill and green asparagus on the side. Worked great! I agree with the other reviewers that there's alot going on all at once in this recipe. You need to plan ahead and do all the chopping and measuring ahead, or something's going to overcook or burn. Read more
recipe Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus
Anja Vancouver, WA 01-19-2009
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Tasted Okay, but not that easy to make
Rated: 4 stars out of 5

I have to agree with several of the other posts. This recipe had way too much going on all at once in different pans and at... different cooking times. I read the reviews before making this and cut the bread crumbs down to 1/2 c. that seemed like plenty and they did have a great flavor. We did not really notice the saffron in the recipe so I don't know that I would even bother with it (especially since it's a high price item) and the sauce we thought had a great flavor. I think it was definitely my wine choice! I could tell that the wine makes the sauce. Overall, I would probably make it again, but would allow more time to cook and maybe prep the bread crumbs and sauce ahead of time. It was also a very attractive plate if you are serving company.Read more
recipe Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus
Emily PBB, FL 01-17-2009
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Fabulous and Sooo Pretty!
Rated: 5 stars out of 5

Made this from on-hand ingredients. It was wonderful. My husband really loves scallops and very much enjoyed this dish. ... Use the leftover breadcrumbs for something the next day! They have a fantastic flavor! I used a fresh lemon from our garden and it was well worth it. Such a pretty dish and would be great to pull together at the last minute for company. Read more
recipe Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus
JON NASHVILLE, TN 01-07-2009
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"DELISH"
Rated: 5 stars out of 5

Made this recipe last night. was very impressed.next time might cut the bread crumbs in half but otherwise, WONDERFUL. A nice... glass of chardonay really set this dish off. Can''t wait to entertain friends.Read more
recipe Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus
Anonymous 09-19-2008
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tokk two hours to prep and prepare
Rated: 2 stars out of 5

My husband will eat anything and he didn't enjoy this recipe at all. I followed the recipe perfection. I do alot of cooking... from this site and would not recommend this one.Read more
recipe Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus
Anonymous 05-07-2008
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doesn't work
Rated: 1 stars out of 5

not quick & easy - too many things going on in too many pans that require too many different cooking times - the pasta, the... bread crumbs, the vegetables, the sauce, the scallops. very difficult to time everything just so and keep it within 30 min. and after all is said & done, the dish was pretty bland, although it did look pretty. not worth the bother. i wouldn't make this again.Read more