Hot Dill Pasta with Scallops
This meal is best accompanied by a slightly sweet white wine.
Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 8 oz. fettuccine
- 2 Tbsp. olive oil, divided
- 1 Tbsp. butter
- 1 lb. sea scallops, cleaned
- 3 garlic cloves, peeled and minced
- 1⁄2 cup dry white wine
- 1⁄3 cup water
- 1 Tbsp. fresh dill
- 1 tsp. instant chicken bouillon granules
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
- Cook the fettuccine in boiling water with 1 tablespoon of the olive oil until al dente. Drain, toss with the butter, and set aside.
- Pour the remaining oil into a large skillet. Preheat over medium-high heat. Add the scallops to the pan. Do not overcrowd; work in batches if necessary. Cook the scallops for 4 minutes on the first side. Flip and cook an additional 2 minutes. Move to a plate and cover to keep warm.
- Add the garlic to the pan and fry for 1 minute. Add the wine and scrape the pan to remove any bits stuck to the pan. Add the 1⁄3 cup water, the dill, and bouillon granules to the pan. Bring to a boil, then reduce heat to low. Simmer, uncovered, for 2 minutes.
- Stir together the cornstarch and 2 tablespoons cold water. Add to the wok. Cook and stir until the mixture is thickened and bubbly. Add the pasta and toss to mix. Heat through.
- Transfer pasta to dinner plates and top with scallops.