Fettuccine with scallops

Ingredients for 4 servings:

• 400 g pasta (fettuccine)
• 1 small shallot(s), finely diced
• 1 clove(s) garlic, chopped
• 1 lime(s), the juice
• 12 scallops (only the white muscle meat without coral)
• 100 g butter
• 200 ml fish stock
• 100 ml white wine, good
• 100 ml cream
• salt and pepper
• 5 sprig(s) thyme, fresh

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick and easy

Heat half the butter in a pan. Sauté the shallot and garlic, then deglaze with white wine. Add the fish stock and cream and reduce, then puree with a hand blender. Season with salt, pepper, and lime juice. Meanwhile, cook the fettuccine al dente according to the package instructions. Melt the remaining butter in a pan. Add the scallops and a sprig of thyme, season lightly, and fry for about 40 seconds on each strand. Drain the pasta, toss in the sauce, and serve. Add the scallops. Grind pepper over the pasta and garnish each with a sprig of thyme to serve. Tip: Garnish with lobster sauce (if you have any on hand, but it’s not necessary).