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.

Ultimate Scallops in Spanish Fettuccine

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

Scale

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