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    You are in: Home / Recipes / Lime Glazed Scallops on Creamy Wasabi Fettuccine Recipe
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    Lime Glazed Scallops on Creamy Wasabi Fettuccine

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Derf's Note:

    This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!

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    Units: US | Metric


    1. 1
      Bring a large pot of salted water to boil.
    2. 2
      Add pasta and cook until al dente, 10 to 12 minutes.
    3. 3
      Drain well.
    4. 4
      Chop 1/4 cup of the ginger and reserve.
    5. 5
      Remove connective muscle from each scallop and discard.
    6. 6
      Pat dry.
    7. 7
      Toss scallops with lime peel, garlic and a little salt and pepper.
    8. 8
      Heat veggie oil in a large, heavy frypan set over medium high heat.
    9. 9
      Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
    10. 10
      they may stick at first but will then release as they become brown.
    11. 11
      Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
    12. 12
      Remove from pan and repeat as necessary to cook all remaining scallops.
    13. 13
      Blend wasabi with 2 tablespoon of cream to make a paste.
    14. 14
      Pour remaining cream into frypan used to cook the scallops.
    15. 15
      Add butter and bring to a boil.
    16. 16
      Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
    17. 17
      Add noodles and cooked scallops.
    18. 18
      Toss to coat in sauce.
    19. 19
      Taste and adjust salt and pepper to taste.
    20. 20
      Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

    Ratings & Reviews:

    • on July 30, 2002


      I hope you have tried this by now it is super! I cut the recipe in half - worked. I also cut back on the oil and a bit on the wasabi I didn't want the wasabi to overpower the prawns. Definately use the parmesan. Next time I will use 2% milk and cut back on the butter just for the sake of a few calories. Delicious as usual Dorothy Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2002


      Excellent! This is a keeper and plan to make it again. I liked using some ingredients that I never used before, but liked them in this recipe so much that I will definitely use them again. I followed Bergy's suggestion to use 2% milk instead of cream and forgot to add the chives.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2002


      I thought this sounded so good that I made it despite not having either the ginger or the fettuccine on hand. Otherwise I followed the recipe and served the scallops over rice along with the sauce. It was Excellent!!! And so Easy!!! The lime, wasabi and parmesean is a wonderful combination. I would urge everyone to try this. For those that don't like scallops, I am sure it would work equally as well with shrimp. Definitely a keeper. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Lime Glazed Scallops on Creamy Wasabi Fettuccine

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 606.6
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 15.8 g
    Cholesterol 173.3 mg
    Sodium 326.8 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 1.9 g
    Sugars 1.1 g
    Protein 34.6 g

    The following items or measurements are not included:

    pickled ginger

    lime peel

    wasabi powder

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