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Scallops with Homemade Fettuccine on Riesling Sauce

5 from 7 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 5 people
Calories 190 kcal

Ingredients
 

Fettuccine:

  • 225 g Durum wheat semolina
  • 1 Pc. Lime
  • 75 g Flour
  • 135 ml Warm water
  • 15 g Basil

Riesling sauce:

  • 2 Pc. Garlic cloves
  • 1 Pc. Shallot
  • 50 g Butter
  • 200 ml Vegetable stock
  • 100 ml Riesling
  • 100 ml Cream
  • Salt
  • Pepper

Scallops:

  • 10 Pc. Scallops
  • 50 g Butter
  • 1 Pc. Rosemary sprig
  • 1 Pc. Clove of garlic

Caramelized tomatoes:

  • 5 Pc. Cherry tomatoes
  • 1 tbsp Powdered sugar
  • Balsamic vinegar

Instructions
 

For the fettuccine:

  • Mix the flour with the semolina. Then slowly add the water while kneading the dough. Chop the basil and add to the dough. Continue kneading the pasta dough until it becomes elastic and no longer sticks to your hands. Let the dough rest in the refrigerator for half an hour.
  • Roll out the dough in a pasta machine to the desired thickness. Now portion the dough and guide it through the cutting attachment of the pasta machine. Hang the finished pasta on a pasta dryer.
  • Put the dried noodles in boiling salted water and cook for about 5 minutes, until the noodles are firm to the bite. Then arrange on plates.

For the Riesling sauce:

  • Chop the shallot and garlic and sauté in butter. When the shallots are translucent, deglaze with Riesling. Add the cream and vegetable stock and reduce. Puree everything in a blender and season with salt, pepper and lime juice.

For the jaboks clams:

  • Pat the scallops dry and season with coarse pepper. Melt the butter in a pan. Fry the scallops with the sprig of rosemary and the clove of garlic briefly on each side, then serve on the fettuccine.

For the caramelized tomatoes:

  • Melt powdered sugar in a pan. Caramelize the halved cherry tomatoes and deglaze with balsamic vinegar.

Nutrition

Serving: 100gCalories: 190kcalCarbohydrates: 10.2gProtein: 2.1gFat: 15.1g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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