Lemon Fettuccine with Seared Scallops

LINDY SEZ
15Ingredients
20Minutes
450Calories

Ingredients

US|METRIC
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper (try to always use fresh pepper, it really does make a difference because the oils are fresh)
  • 1 pound sea scallops (large)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 shallot (large, minced)
  • 1/2 cup white wine (whichever you are drinking, or do what I do and use a dry white vermouth since the flavor never changes as with wine, and it's generally cheaper)
  • 2 tablespoons grated lemon zest (peel)
  • 3 tablespoons fresh lemon juice (zest the lemon first; then juice it)
  • salt
  • pepper
  • 8 ounces fettuccine
  • 1/2 cup pasta water
  • 1/3 cup chopped parsley (– flat-leaf preferred)
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    NutritionView More

    450Calories
    Sodium28% DV680mg
    Fat14% DV9g
    Protein57% DV29g
    Carbs20% DV60g
    Fiber12% DV3g
    Calories450Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol45mg15%
    Sodium680mg28%
    Potassium700mg20%
    Protein29g57%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A20%
    Vitamin C35%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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