Table of Contents
Introduction: Scallops in Spanish Fettuccine
Combining the elegance of scallops with the bold flavors of Spanish cuisine, this Scallops in Spanish Fettuccine dish is a delightful fusion of seafood and Mediterranean influences. The recipe blends tender, pan-seared scallops with a creamy, saffron-infused sauce and al dente fettuccine, creating a dish that is both sophisticated and satisfying. Whether you are looking for an elevated weeknight meal or a show-stopping dinner-party dish, this recipe is sure to impress.
If you enjoy seafood with unique flavors, you might also love this Easy Honey Mustard Salmon Recipe, which brings a tangy twist to classic salmon.
What Makes This Recipe Special?
This dish draws inspiration from traditional Spanish ingredients such as smoked paprika, chorizo, and saffron, giving it a distinctive depth of flavor. The key to achieving restaurant-quality results lies in selecting the freshest scallops, properly seasoning them, and balancing the rich sauce with the delicate texture of the seafood.
For the best results, it’s crucial to choose dry-packed scallops rather than wet-packed ones, as the latter retain excess moisture and won’t sear properly. You can learn more about how to select the freshest scallops to ensure optimal flavor and texture in your dish.
Additionally, this recipe provides multiple variations, expert cooking techniques, and tips for perfecting scallops every time. If you love learning about cooking techniques, you might also be interested in Mastering the Art of Pork Chive Dumplings for another great hands-on recipe.
Ingredients and Preparation: Scallops in Spanish Fettuccine
Essential Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fettuccine pasta | 12 oz | Can substitute with linguine |
| Fresh scallops | 1 lb | Dry-packed for better sear |
| Spanish chorizo | 4 oz | Diced |
| Garlic | 4 cloves | Minced |
| Onion | 1 small | Finely chopped |
| Heavy cream | 1 cup | For a rich, creamy sauce |
| Saffron threads | 1/2 tsp | Steeped in warm water |
| Smoked paprika | 1 tsp | Adds depth and smokiness |
| White wine | 1/2 cup | Enhances flavor |
| Olive oil | 2 tbsp | For sautéing |
| Butter | 2 tbsp | For richness |
| Fresh parsley | 2 tbsp | Chopped, for garnish |
| Lemon zest | 1 tsp | Adds brightness |
| Red pepper flakes | 1/2 tsp | Optional, for heat |
| Salt & Pepper | To taste | Seasoning |
Step-by-Step Cooking Instructions: Scallops in Spanish Fettuccine
Prepare the Scallops
- Pat the scallops dry with a paper towel to remove excess moisture.
- Season both sides with salt, pepper, and a pinch of smoked paprika.
- Optionally, soak the scallops in milk for 15 minutes to enhance their sweetness and remove any fishy odor.
Sauté the Aromatics
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chorizo and cook until slightly crispy, about 3 minutes.
- Stir in the garlic, onions, and red pepper flakes, cooking until softened and fragrant.
- Sprinkle in a bit of lemon zest for additional freshness.
Deglaze and Create the Sauce
- Pour in the white wine to deglaze the pan, scraping up any browned bits.
- Add saffron-infused water and heavy cream, stirring well.
- Simmer the sauce on low heat until slightly thickened, about 5 minutes.
Cook the Pasta
- Boil fettuccine according to package instructions until al dente.
- Reserve 1/2 cup of pasta water before draining to adjust sauce consistency if needed.
- Toss cooked pasta with a drizzle of olive oil to prevent sticking.
Sear the Scallops
- Heat 1 tablespoon of butter and remaining olive oil in a separate pan over medium-high heat.
- Place scallops in the pan, ensuring they do not touch.
- Sear for 1-2 minutes on each side until golden brown.
- Transfer to a plate and keep warm.
- Add a squeeze of lemon juice over the scallops for enhanced flavor.
Combine and Serve
- Toss the cooked fettuccine into the sauce, adding reserved pasta water as needed.
- Stir in the remaining butter for a silky texture.
- Plate the pasta and top with seared scallops.
- Garnish with fresh parsley, extra smoked paprika, and an optional drizzle of olive oil.
- Serve immediately with crusty bread or a light side salad.
If you enjoy creamy comfort foods, try this Slow Cooker Cream Cheese Chicken for another rich and indulgent dish.
Why Soak Scallops in Milk?
Many chefs recommend soaking scallops in milk before cooking to remove any fishy odor and enhance their natural sweetness. This step also helps tenderize the scallops for a smoother texture. Additionally, it allows for more even browning during the searing process.
Common Mistakes to Avoid: Scallops in Spanish Fettuccine
- Overcrowding the Pan: Scallops need space to develop a golden sear.
- Skipping the Pat Dry Step: Excess moisture leads to steaming instead of searing.
- Overcooking: Scallops become rubbery if cooked too long—1-2 minutes per side is ideal.
- Not Resting the Scallops: Letting scallops sit for a minute before serving helps retain their juices.
- Using Frozen Scallops Without Thawing Properly: Always thaw in the refrigerator overnight for the best texture.
Pro Tips & Variations: Scallops in Spanish Fettuccine
- For a spicy kick, increase the red pepper flakes or add diced fresh chili.
- For a smoky depth of flavor, consider using smoked sea salt instead of regular salt.
- For a lower-carb version, swap the pasta with zucchini noodles or spaghetti squash.
- For a creamy tomato variation, add a small amount of tomato paste to the sauce and blend well.
Love Spanish flavors? You’ll also enjoy these Authentic Beef Birria Tacos for a delicious and flavorful meal.
FAQs: Everything You Need to Know about Scallops in Spanish Fettuccine
What Are Names for Scallops in Spanish Fettuccine?
In Spain, scallops are commonly called “vieiras”. This term is widely used, particularly in Galicia, where scallops are a traditional delicacy.
How Do You Say Scallops in Spanish Fettuccine Chile?
In Chile, scallops are called “ostiones”. This is the preferred term in Latin American Spanish, especially along coastal regions.
What Are Scallops in Spanish Fettuccine in Spain?
Scallops in Spain are referred to as “vieiras”, particularly in Galician cuisine, where they are often served in their shells with breadcrumbs and ham.
Why Do You Soak Scallops in Milk Before Cooking?
Soaking scallops in milk helps remove any fishy odor and enhances their natural sweetness. Additionally, it tenderizes the scallops and results in a better sear when cooked.
Should Scallops Be Cooked in Butter or Oil?
It’s best to use both. Oil has a higher smoke point, preventing burning, while butter adds rich flavor and enhances browning.
What Happens If You Don’t Rinse Scallops Before Cooking?
Rinsing scallops can remove surface debris, but too much moisture prevents proper searing. Instead, pat them dry thoroughly before cooking for the best texture.
Conclusion: Scallops in Spanish Fettuccine
Scallops in Spanish Fettuccine is a dish that combines the best of Spanish flavors with the elegance of seafood pasta. With the right ingredients, technique, and a little patience, you can create a restaurant-quality meal in your own kitchen. Whether you prefer a spicy kick, a smoky twist, or a low-carb alternative, this recipe offers plenty of customization options. Enjoy this luxurious dish for a special occasion or a refined weeknight dinner!
PrintScallops in Spanish Fettuccine
- Total Time: 35 minutes
- Yield: 4 plated portions 1x
Description
Combining the elegance of scallops with the bold flavors of Spanish cuisine, this Scallops in Spanish Fettuccine dish is a delightful fusion of seafood and Mediterranean influences. Tender, pan-seared scallops are paired with a creamy saffron-infused sauce and al dente fettuccine, creating a sophisticated and satisfying meal. Featuring Spanish chorizo, smoked paprika, and white wine, this dish is perfect for an elevated weeknight dinner or an impressive meal for guests.
Ingredients
For the Pasta & Sauce:
- 12 oz fettuccine pasta (can substitute with linguine)
- 4 oz Spanish chorizo, diced
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream (for a rich, creamy sauce)
- ½ tsp saffron threads, steeped in warm water
- 1 tsp smoked paprika (adds depth and smokiness)
- ½ cup white wine (enhances flavor)
- 2 tbsp olive oil (for sautéing)
- 2 tbsp butter (for richness)
- ½ tsp red pepper flakes (optional, for heat)
- Salt & pepper, to taste
- ½ cup reserved pasta water, if needed
For the Scallops:
- 1 lb fresh scallops (dry-packed for a better sear)
- Salt & pepper, to taste
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp lemon zest (adds brightness)
- 1 tbsp lemon juice (for enhanced flavor)
For Garnish:
- 2 tbsp fresh parsley, chopped
- Extra smoked paprika, for dusting
- Drizzle of olive oil, optional
Instructions
1. Prepare the Scallops
- Pat the scallops dry with a paper towel to remove excess moisture.
- Season both sides with salt, pepper, and a pinch of smoked paprika.
- (Optional) Soak scallops in milk for 15 minutes to enhance sweetness and remove any fishy odor.
2. Sauté the Aromatics
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add diced chorizo and cook until crispy, about 3 minutes.
- Stir in garlic, onions, and red pepper flakes, cooking until softened and fragrant.
- Sprinkle in a bit of lemon zest for additional freshness.
3. Deglaze & Create the Sauce
- Pour in white wine to deglaze the pan, scraping up any browned bits.
- Add saffron-infused water and heavy cream, stirring well.
- Simmer on low heat until the sauce thickens slightly, about 5 minutes.
4. Cook the Pasta
- Boil fettuccine according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta.
- Toss cooked pasta with a drizzle of olive oil to prevent sticking.
5. Sear the Scallops
- Heat 1 tbsp butter and remaining olive oil in a separate pan over medium-high heat.
- Place scallops in the pan without overcrowding.
- Sear for 1-2 minutes per side until golden brown.
- Transfer scallops to a plate and keep warm.
- Add a squeeze of lemon juice over the scallops for enhanced flavor.
6. Combine & Serve
- Toss the cooked fettuccine into the saffron cream sauce, adding reserved pasta water as needed.
- Stir in the remaining butter for a silky texture.
- Plate the pasta and top with seared scallops.
- Garnish with fresh parsley, extra smoked paprika, and an optional drizzle of olive oil.
- Serve immediately with crusty bread or a light side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: LUNCH
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 600 kcal
- Fat: 28g
- Carbohydrates: 55g
- Protein: 35g