Fettuccine with Scallops

Lorenza Ávila
Delicious recipe for fettuccine with scallops that you will love for the combination of pasta, scallops, and the creamy sauce it's served with.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 750 grams fettuccine pasta
  • 1/4 cups olive oil
  • 5 cloves garlic, finely chopped
  • 2 cups white wine
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons basil
  • 2 cups whole cream
  • 500 grams ax callus
  • 1/2 cups Parmesan cheese, grated
Preparation
35 mins
0 mins
Medium
  • Cook the fettuccine according to the instructions on the box in boiling water until al dente. While the pasta is cooking, make the sauce.
  • In a large skillet, heat the olive oil and cook the garlic for 2-3 minutes. Add the wine, parsley, and basil, and cook until reduced by half.
  • Strain the sauce through a colander and return it to the skillet. Add the cream and mix well. Allow to cook on low heat until reduced by half.
  • In another pan, heat 2 tablespoons of olive oil and cook the scallops until they are opaque.
  • Add the creamy sauce. Mix well.
  • Serve the pasta and top it with the scallop sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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