Celebrate a couple of the ocean’s most popular catches by serving them on a bed of pasta in a light white wine sauce.
Shrimp and scallops are some of the quickest-cooking proteins around, and with a little attention and the right amount of seasoning, achieving perfection couldn’t be simpler.
For the scallops, quality starts with what you buy. If possible, buy dry-packed scallops. Wet-packed scallops have been treated with phosphates, which can make them watery. When cooking them, make sure the pan is hot so you get a good sear — caramelizing the surface brings out their natural sweetness. Don’t cook them through right away though — they’ll simmer in the sauce to finish cooking.
And don’t rinse the cooked fettuccine. Rinsing removes starches that help sauce cling to the pasta.
Makes
4 servings
Total Time
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Ingredients
COOK:
SEASON:
DEGLAZE:
GARNISH:
Test Kitchen Approved
Instructions
Cook fettuccine in a pot of boiling salted water according to package directions; drain.
Season scallops and shrimp with salt and black pepper. Heat oil in a large sauté pan over mediumhigh. Add scallops and shrimp and cook until browned on both sides, ⏰ 1–2minutes per side. Transfer scallops and shrimp to a plate. Add garlic to pan and cook until fragrant, ⏰ 1 minute.
Deglaze pan with wine and broth, scraping up any browned bits. Add tomatoes and cook to soften, ⏰ 1–2minutes. Return scallops and shrimp to pan to heat through. Stir in parsley, zest, and lemon juice; season with salt and pepper flakes.
Garnish servings with feta.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 541
% Daily Value*
Total Fat 16g 24%
Saturated Fat 2g 10%
Cholesterol 117mg 39%
Sodium 864mg 36%
% Daily Value*
Carbs 52g 17%
Fiber 2g 8%
Protein 32g
*Percent Daily Values are based on a 2,000 calorie diet.
