Show-Stopper Seared Scallops With Lemon Scented Bread Crumbs And Fettuccine With Saffron And Asparagus
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
50
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Asparagus Tips450 g
Fettuccine (dry)1
Salt2 cloves
Garlic (chopped)1 cup
Chicken Stock1 pinch
Saffron1 cup
Heavy Cream (eyeball it)2 tbsps
Butter1 cup
Bread CrumbDirections:
1
Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta
2
When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve
3
When the pasta water comes up to a boil, salt it and cook fettuccine to al dente
4
While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes
5
Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder
6
Simmer 10 minutes
7
Stir in cream then season sauce with salt and pepper, to taste
8
While sauce cooks, heat a small skillet over medium-low heat
9
Add butter, melt then add the bread crumbs and toast them
10
Add salt and pepper, lemon zest and parsley, remove and reserve
11
Wipe pan clean and return the skillet to medium-high heat and preheat until very hot
12
Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second
13
Chop asparagus into 1-inch pieces on an angle and add to sauce
14
Drain pasta and toss with asparagus and sauce
15
Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs