Lime Glazed Scallops On Creamy Wasabi Fettuccine
This sounds so good i couldn't resist posting it!! From pantry raid, by dana mccauley, posted in the local newspaper. I will try it very soon!!
Steps
Bring a large pot of salted water to boil.
Add pasta and cook until al dente , 10 to 12 minutes.
Drain well.
Chop 1 / 4 cup of the ginger and reserve.
Remove connective muscle from each scallop and discard.
Pat dry.
Toss scallops with lime peel , garlic and a little salt and pepper.
Heat veggie oil in a large , heavy frypan set over medium high heat.
Add about on third of the scallops to the pan and cook , without disturbing , for 2 minutes or until deep golden.
They may stick at first but will then release as they become brown.
Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
Remove from pan and repeat as necessary to cook all remaining scallops.
Blend wasabi with 2 tablespoon of cream to make a paste.
Pour remaining cream into frypan used to cook the scallops.
Add butter and bring to a boil.
Reduce heat and whisk in wasabi paste , chopped ginger and parmesan , if using.
Add noodles and cooked scallops.
Toss to coat in .
Ingredients
fettuccine, pickled ginger, large scallops, lime peel, garlic cloves, salt, pepper, vegetable oil, wasabi powder, 35% cream, butter, parmesan cheese, chives