Creamy Fettuccini with Scallops, Steelhead and Asparagus
Rich, creamy pasta sumptuously stocked with scallops, cubes of steelhead and bits of asparagus.
Recipe - Quality Foods
Creamy Fettuccini with Scallops, Steelhead and Asparagus
Prep Time30 Minutes
Servings2
Cook Time10 Minutes
Ingredients
200 grams dry fettuccini
2 tsp butter
2 tsp olive oil
16 to 20 bay (40 to 60 count) scallops, patted dry
1 (about 6-ounce/170 gram), steelhead fillet, skin removed, and cut into 1-inch cubes
1 Tbsp minced shallots
1 medium or large garlic clove, minced
1/2 tsp dried basil
1 Tbsp lemon juice
1 (237 mL) container whipping cream
1/4 cup freshly and finely grated Parmesan cheese (not the dried powder type)
salt and ground white pepper to taste
10 to 12 (not overly thick) asparagus spears, tough lower stems trimmed off, spears cut, widthwise, into 1-inch pieces and blanched (see Note)
10 to 12 (not overly thick) asparagus spears, tough lower stems trimmed off, spears cut, widthwise, into 1-inch pieces and blanched (see Note)
lemon slices and parsley sprigs, for garnish (optional)
Directions
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender, about 10 minutes.
- While pasta cooks, place butter and oil in a large skillet set over medium-high heat. When butter is melted, add the scallops and cubed steelhead and cook and stir 2 minutes, or until just cooked through. Remove skillet from the heat, and use tongs to transfer the scallops and steelhead to a plate.
- Set the skillet over medium heat, add the shallots, garlic and basil, and cook until fragrant, about 1 minute. Add the lemon juice and simmer it until almost evaporated. Add the cream to the skillet, bring to a simmer, and simmer until cream has reduced by a quarter and thickened slightly, about 1 minute. Mix in the Parmesan cheese, and then season this sauce for the pasta with salt and pepper.
- Put the cooked scallops and steelhead in the sauce. When the pasta is cooked, add 2 Tbsp of its cooking liquid to the sauce, and then drain the pasta well. Add the pasta to the sauce and gently toss to combine. Divide pasta between two serving bowls, garnish with lemon slices and parsley sprigs, if using, and serve.
Note: To blanch asparagus, cook in boiling water 2 minutes. Drain well, cool in ice-cold water, and then drain well again.
30 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Catelli - Classic, Linguine Pasta, 900 Gram
$5.99$0.67/100g
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Western Family - Bacon Wrapped Scallop Medallions - Uncooked, 300 Gram
$17.99$6.00/100g
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$18.11 avg/ea was $20.38 avg/ea$3.99/100g
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Mccormick - Basil Leaves, 8 Gram
$6.19$77.38/100g
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Dairyland - Whipping Cream 33% M.F., 473 Millilitre
$4.99$1.05/100ml
Deli Fresh - Grana Padano Cheese, 150 Gram
$8.99 avg/ea$5.99/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Asparagus - Fresh - Bunch, 465 Gram
$7.17 avg/ea$1.54/100g
Asparagus - Fresh - Bunch, 465 Gram
$7.17 avg/ea$1.54/100g
Lemons - Lemons Large, 1 Each
$0.89 was $1.19
Directions
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender, about 10 minutes.
- While pasta cooks, place butter and oil in a large skillet set over medium-high heat. When butter is melted, add the scallops and cubed steelhead and cook and stir 2 minutes, or until just cooked through. Remove skillet from the heat, and use tongs to transfer the scallops and steelhead to a plate.
- Set the skillet over medium heat, add the shallots, garlic and basil, and cook until fragrant, about 1 minute. Add the lemon juice and simmer it until almost evaporated. Add the cream to the skillet, bring to a simmer, and simmer until cream has reduced by a quarter and thickened slightly, about 1 minute. Mix in the Parmesan cheese, and then season this sauce for the pasta with salt and pepper.
- Put the cooked scallops and steelhead in the sauce. When the pasta is cooked, add 2 Tbsp of its cooking liquid to the sauce, and then drain the pasta well. Add the pasta to the sauce and gently toss to combine. Divide pasta between two serving bowls, garnish with lemon slices and parsley sprigs, if using, and serve.
Note: To blanch asparagus, cook in boiling water 2 minutes. Drain well, cool in ice-cold water, and then drain well again.