Fettuccine With Scallops And Lemon Chive Cream
Creamy fettuccine with tender scallops and a zesty lemon chive sauce, perfect for seafood lovers seeking a luxurious yet fresh pasta dish.
Ingredients
Instructions
- Combine half and half, 3 tablespoons lemon juice, chicken bouillon, and lemon rind in a small heavy saucepan.
- Simmer until reduced to 3/4 cup, about 20 minutes.
- Reduce heat to very low. Whisk in butter, one tablespoon at a time, until incorporated into the mixture.
- Season with salt and white pepper to taste. Add chopped fresh chives.
- Set aside and keep warm.
Tips & Substitutions
For a richer flavor, consider using heavy cream instead of half and half. If you don't have fresh chives, green onions or parsley can be good substitutes. To enhance the dish, add a pinch of nutmeg to the cream sauce. Be careful not to overcook the scallops; they should be tender and opaque. This dish pairs beautifully with Janet'S Fettucine Primavera for a delightful meal.
Serving Suggestions
Serve the fettuccine with scallops in a shallow bowl, garnished with additional chives and a wedge of lemon for brightness. It pairs well with a crisp green salad and crusty bread to soak up the delicious sauce. For a complete meal, consider serving alongside Italian Country Chicken for a delightful combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fettuccine and scallops in a skillet over low heat, adding a splash of half and half to maintain creaminess. Avoid microwaving, as it can overcook the scallops and alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fettuccine With Scallops And Lemon Chive Cream contains roughly 338 calories, with 12g protein, 67g carbohydrates, and 3g fat. It is an excellent source of iron (27% of the Daily Value), protein (23% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1753mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of seafood instead of scallops?
Yes, shrimp or lobster can be excellent substitutes for scallops in this recipe. Adjust the cooking time accordingly; shrimp cooks quickly and should be added just until pink and opaque, while lobster should be pre-cooked and simply warmed through in the sauce.
What can I do if I don't have chicken bouillon granules?
If you don't have chicken bouillon granules, you can use vegetable broth or seafood stock for a different flavor profile. Just make sure to adjust the salt in the recipe, as broths can vary in sodium content.
How can I make this recipe gluten-free?
To make this recipe gluten-free, ensure that the fettuccine is made from gluten-free pasta. Most brands offer rice or corn-based options that work well. Just be sure to follow the cooking instructions on the package for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).