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

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Picture of Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus Recipe Photo: Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus Recipe
Rated 4 stars out of 5
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  • Read 24 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 24 reviews

  • on April 22, 2013

    Flag

    The scallops were very good but the pasta just didn't work. The combination of asparagus, which I usually love, and saffron simply did not work. And the lemon taste was almost non-existent - certainly not what I expected from the name of the recipe. And in the photo, the tomatoes don't show, so I'm not sure they were even supposed to be in there. I threw the recipe away and won't make it again.

    people found this review Helpful.
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  • on December 07, 2011

    Flag

    I am so mad at Rachael Ray - I can't stop making these scallops - why couldn't it be a recipe with something cheaper! These are delicious!!!

    people found this review Helpful.
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  • on September 08, 2011

    Flag

    I'm surprised this recipe has received such high reviews. I thought it was one of the weirdest things I've ever made. The pasta was decent - the sauce almost tasted like vodka sauce. But I didn't care for the scallops at all. I just read another RR recipe review where many people said she's unreliable, and I'd have to repeat that here - this just wasn't a winner to me.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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