New Year Spinach Fettuccine with Scallops

Name: New Year Spinach Fettuccine with Scallops
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g fresh spinach fettuccine (or regular fettuccine); 450 g large scallops (fresh or thawed); 1 tbsp olive oil; 1 tbsp unsalted butter; 2 cloves garlic (minced); 1/2 cup heavy cream; 1/2 cup Parmesan cheese (grated); 1 tbsp lemon juice (freshly squeezed); to taste salt and pepper

50 min 4 servings Medium

All Recipes

Celebrate with a delightful New Year spinach fettuccine paired with perfectly seared scallops for a luxurious and festive meal.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Welcome the New Year with a dish that is as vibrant and refreshing as the holiday itself. Our New Year Spinach Fettuccine with Scallops is a perfect blend of fresh spinach-infused pasta and succulent, seared scallops. This dish is not only visually stunning but also packed with flavours that will have your taste buds dancing. This version takes a classic Italian pasta and elevates it with the addition of fresh, high-quality scallops, making it a fantastic choice for seafood lovers. The fettuccine, tinted with spinach, adds a pop of colour and a subtle earthy flavour that complements the scallops beautifully. It's ideal for those looking to serve something special and a bit indulgent for their New Year's celebration.

Instructions

Cook the fettuccine

Bring a large pot of salted water to a boil. Cook the spinach fettuccine until al dente, about 3-4 minutes. Drain and set aside.

Pro tip: Reserve some pasta water to adjust the sauce consistency later.

Prepare the scallops

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

Pro tip: Ensure scallops are dry to achieve a good sear.

Sear the scallops

Heat olive oil and butter in a large skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.

Pro tip: Do not overcrowd the pan to get a nice crust on the scallops.

Make the sauce

In the same skillet, sauté minced garlic until fragrant, about 1 minute. Add heavy cream and bring to a simmer.

Pro tip: Stir continuously to prevent the garlic from burning.

Combine pasta and sauce

Add the cooked fettuccine to the skillet. Toss to coat the pasta in the sauce. Stir in grated Parmesan cheese and lemon juice.

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

Final adjustments

Return the scallops to the skillet, gently mixing them with the pasta. Season with additional salt and pepper to taste.

Pro tip: Serve immediately for the best flavour and texture.

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Tips & Tricks

Use fresh spinach pasta for the best flavour and texture.
Pat scallops dry for a perfect sear.
Balance flavours with a hint of lemon juice.
Finish with freshly grated Parmesan cheese.

Frequently Asked Questions

How do I make spinach fettuccine with scallops?

Cook spinach fettuccine, sear scallops, and toss them in a creamy garlic Parmesan sauce with lemon juice for flavour.

Can I use dried fettuccine instead of fresh?

Yes, you can use dried spinach fettuccine. Just adjust the cooking time as per the package instructions.

How long does it take to cook scallops?

Scallops should be seared for about 2-3 minutes per side until golden brown.

What pairs well with spinach fettuccine with scallops?

A crisp green salad and a glass of white wine pair beautifully with this dish.

How many calories are in spinach fettuccine with scallops?

Each serving contains approximately 510 calories.

Serving Suggestions

Serve this New Year Spinach Fettuccine with Scallops with a crisp green salad and a glass of chilled white wine to enhance the seafood notes. This dish can be made ahead by preparing the pasta and sauce separately, then combining them with freshly seared scallops just before serving. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, adding a splash of cream or stock to loosen the sauce if necessary.