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Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus (Rachael Ray) Recipe

Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus (Rachael Ray) Recipe

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Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus (Rachael Ray)

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Ingredients:

Serving

1 lb asparagus tips
1 lb dry fettuccine
salt
extra-virgin olive oil , 2 tbsp plus some for drizzling
2 cloves garlic, chopped
1 shallot, thinly sliced
1/2 cup dry white wine , eyeball it
1/2 cup chicken stock
1 (14-oz) can crushed tomatoes
pinch saffron
1/4 cup heavy cream , eyeball it
black pepper
2 tbsp butter
1 cup bread crumbs
1 lemon , zested
handful parsley, finely chopped
16 sea scallops, trimmed

Directions:

Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.
While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.
While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.
Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	827.16 Kcal (3463 kJ)
Calories from fat	199.17 Kcal
		% Daily Value*
Total Fat	22.13g	34%
Cholesterol	133.01mg	44%
Sodium	289.69mg	12%
Potassium	481.42mg	10%
Total Carbs	128.53g	43%
Sugars	11.12g	44%
Dietary Fiber	9.59g	38%
Protein	26.25g	52%
Vitamin C	17.9mg	30%
Vitamin A	0.1mg	2%
Iron	7.5mg	42%
Calcium	137.6mg	14%

Amount Per 100 g
Calories	214.42 Kcal (898 kJ)
Calories from fat	51.63 Kcal
		% Daily Value*
Total Fat	5.74g	34%
Cholesterol	34.48mg	44%
Sodium	75.09mg	12%
Potassium	124.79mg	10%
Total Carbs	33.32g	43%
Sugars	2.88g	44%
Dietary Fiber	2.49g	38%
Protein	6.8g	52%
Vitamin C	4.6mg	30%
Iron	2mg	42%
Calcium	35.7mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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