Name: Seared scallops & vegetable fettuccine with saffron beurre blanc
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 2 carrots, peeled; 2 green zucchini, ends trimmed; 375g fettuccine; 4.60 gm olive oil; 12 (about 320g) scallops, without roe; 125ml (1/2 cup) white wine vinegar; 2 purple eschalots, peeled, finely chopped; 4 whole black peppercorns; 1 tsp saffron threads; 180g chilled unsalted butter, cubed; 42.00 gm fresh lime juice; 40.00 ml finely chopped fresh chives; Salt & freshly ground white pepper

Seared scallops & vegetable fettuccine with saffron beurre blanc

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Saffron butter sauce shines in this scallop pasta dish.

Ingredients:

2 carrots, peeled
2 green zucchini, ends trimmed
375g fettuccine
4.60 gm olive oil
12 (about 320g) scallops, without roe
125ml (1/2 cup) white wine vinegar
2 purple eschalots, peeled, finely chopped
4 whole black peppercorns
1 tsp saffron threads
180g chilled unsalted butter, cubed
42.00 gm fresh lime juice
Salt & freshly ground white pepper

Instructions:

Create delicate ribbons of carrots and zucchini with a vegetable peeler. Then, gently slice the ribbons into strips. Combine the carrot and zucchini ribbons in a bowl and set aside.
To prepare the saffron beurre blanc, combine vinegar, eschalot, peppercorns, and saffron in a small saucepan over medium heat. Bring it to a boil and simmer for 3 minutes until the liquid reduces to about 2 tablespoons. Strain the mixture into a small frying pan, discard the eschalot, peppercorns, and saffron. Place the frying pan on low heat and gradually whisk in butter, one cube at a time until fully incorporated. Stir in lime juice, chives, and season with salt and pepper. Remove from heat and set aside.
While the pasta is cooking in a large saucepan of salted boiling water according to the packet directions until al dente, drain it and transfer to a large bowl. Mix in the carrot, zucchini, and half of the saffron beurre blanc, tossing gently to combine.
In a small non-stick frying pan over high heat, heat oil. Add scallops and sear each side for 1 minute until golden brown and opaque. Remove from heat.
Divide pasta into serving bowls, layer with scallops, generously drizzle with the rest of the beurre blanc, and serve promptly.

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