Blackened Sea Scallops with Corn Fettucine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. For pasta:
2. pkg. fresh fettucini (9 oz)
3. /2 c. diced onion
4. t. minced garlic
5. T. unsalted butter
6. /2 c. frozen corn
7. /2 c. chicken broth
8. /4 c. cream
9. c. halved grape tomatoes
10. /4 c. fresh basil
11. T. parm, grated
12. t. fresh lemon juice
13. salt and pepper
14. Cook fettucine in pot according to directions, drain and set aside. Saute onion and garlic in butter in pan over med. heat until soft, about 5 min. Stir in corn, broth and cream; simmer until corn is cooked through and mixture is slightly thickened, 5-8 min. Stir in reserved pasta, tomatoes, basil, parm and lemon juice. Season to taste with salt and pepper. Keep warm over low heat.
15. For Scallops:
16. T. paprika
17. t. ea. dry mustard, brown sugar, and salt
18. t. ea. celery seed, dried thyme, dried oregano, black pepper, and cayenne pepper
19. sea scallops
20. T. veg. oil.
21. Combine spices and sugar in bowl. Coat 1 side of each scallop with spice mixture.
22. Heat skillet over med-high heat until very hot. Add oil and sear scallops, spice side down until blackened, about 3 min. Flip scallops and sear until cooked through, 2 min. more. Serve over pasta.
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