Date Night Bay Scallop Fettuccine with White Wine & Garlic

Name: Date Night Bay Scallop Fettuccine with White Wine & Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 300 g fettuccine (dried); 500 g bay scallops (fresh, rinsed and patted dry); 2 tablespoons olive oil; 3 cloves garlic (minced); 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc); 1/4 cup unsalted butter (cubed); 1 tablespoon lemon juice (freshly squeezed); 1/4 cup parsley (chopped); to taste salt and pepper

35 min 4 servings Medium

All Recipes

Indulge in a romantic dish with tender bay scallops, rich white wine, and aromatic garlic, perfect for a date night.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Date night calls for a meal that's both impressive and comforting. This Bay Scallop Fettuccine with White Wine and Garlic checks all the boxes. Tender scallops pair beautifully with the rich, buttery sauce, creating an unforgettable dining experience right at home. The combination of white wine and garlic creates a delicate yet flavourful sauce that clings to the fettuccine, making each bite a delight. This version of the dish is perfect for those who appreciate the subtle sweetness of scallops and the aromatic kick of garlic. Whether you're a seasoned cook or just starting out, this recipe is approachable and sure to impress your dining companion. Its simplicity allows the quality ingredients to shine, making it an ideal choice for a special evening.

Instructions

Cook the fettuccine

In a large pot of salted boiling water, cook the fettuccine until al dente, about 8-10 minutes. Drain and set aside.

Pro tip: Reserve a cup of pasta water for adjusting sauce consistency if needed.

Prepare the scallops

Pat the scallops dry with paper towels. Season with salt and pepper on both sides.

Pro tip: Ensure scallops are completely dry for a perfect sear.

Sear the scallops

In a large skillet, heat olive oil over medium-high heat. Add scallops in a single layer and sear for 1-2 minutes per side until golden brown. Remove from skillet and set aside.

Pro tip: Avoid overcrowding the pan for even searing.

Make the garlic sauce

In the same skillet, reduce heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant.

Pro tip: Don’t let the garlic burn; it should be just golden.

Add wine and reduce

Pour in the white wine, scraping up any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

Pro tip: This step ensures a depth of flavour in the sauce.

Finish the sauce

Add the butter and lemon juice, stirring until the butter is melted and the sauce is smooth. Add the scallops back to the skillet along with the parsley, and toss to coat.

Pro tip: Adjust seasoning with salt and pepper to taste.

Combine and serve

Toss the cooked fettuccine with the scallop sauce until well coated. Serve immediately, garnished with extra parsley if desired.

Pro tip: Use reserved pasta water to loosen the sauce if needed.

💡

Tips & Tricks

Use fresh bay scallops for the best flavour and texture.
Ensure the pasta is al dente for the perfect bite.
Preheat your pan well to achieve a nice sear on the scallops.
Balance the acidity of the wine with a touch of butter.

Frequently Asked Questions

How many calories are in bay scallop fettuccine?

This bay scallop fettuccine has approximately 450 calories per serving.

What wine goes with scallop pasta?

A dry white wine like Chardonnay or Sauvignon Blanc pairs well with scallop pasta.

How do you avoid overcooking scallops?

Sear scallops for only 1-2 minutes per side over medium-high heat to keep them tender.

Can you prepare this dish ahead of time?

You can prep ingredients ahead, but it's best cooked fresh for optimal texture and flavour.

What should I serve with bay scallop fettuccine?

Serve with a crisp green salad and a glass of the same white wine used in the sauce.

Serving Suggestions

Serve this Bay Scallop Fettuccine with a crisp green salad and a glass of the same white wine used in the sauce to elevate your dining experience. If you're planning ahead, you can prep the ingredients a few hours in advance. Leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, gently warm on the stovetop with a splash of water to loosen the sauce, ensuring the scallops remain tender.

Nutrition per serving

450

Calories

26g

Protein

18g

Fat

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