Best 4 Lime Glazed Scallops On Creamy Wasabi Fettuccine Recipes

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

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

CHILI LIME SCALLOPS

Steps:

• sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
• Add the scallops and sauté for one minute or until they turn from translucent to opaque.
• Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
• Garnish with fresh coriander and serve.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

• Cook pasta according to package directions. Drain well. Chop 1/4 c. of the ginger and reserve. Remove connective muscle from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic and a little salt and pepper. Heat oil in a large, heavy skillet over med-hi heat. Add the scallops about one third at a time and cook without disturbing, for about 2 minutes or until deep golden. Turn and cook the flip side a further 2 minutes or until cooked through and deeply golden. Remove from pan and repeat with remaining scallops. Blend wasabi with 2 T. of cream to make a paste. Pour remaining cream into the skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and parmesan (if using). Add noodles and cooked callops. Toss to coat in sauce. Adjust salt and pepper o taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and sprinkle with clives.

BAKED SCALLOPS WITH LIME

Steps:

• Preheat over to 400 degrees.
• Rinse the scallops and pat dry.
• Remove and discard each "foot" (tough piece on the side of each scallop).
• Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
• Place scallops in a baking dish.
• Sprinkle the wine over the top.
• Lightly cover the scallops with bread crumbs.
• Drizzle olive oil over the top.
• Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.