Blackened Sea Scallops with Corn Fettucine

Cuisine Tonight

Yield: 4 servings
Community Recipe from

Ingredients

  • Scallops

Preparation

  1. For pasta:
  2. 1 pkg. fresh fettucini (9 oz)
  3. 1/2 c. diced onion
  4. 2 t. minced garlic
  5. 2 T. unsalted butter
  6. 1 1/2 c. frozen corn
  7. 1/2 c. chicken broth
  8. 1/4 c. cream
  9. 1 c. halved grape tomatoes
  10. 1/4 c. fresh basil
  11. 3 T. parm, grated
  12. 1 t. fresh lemon juice
  13. salt and pepper

  14. Cook fettucine in pot according to directions, drain and set aside. Saute onion and garlic in butter in pan over med. heat until soft, about 5 min. Stir in corn, broth and cream; simmer until corn is cooked through and mixture is slightly thickened, 5-8 min. Stir in reserved pasta, tomatoes, basil, parm and lemon juice. Season to taste with salt and pepper. Keep warm over low heat.

  15. For Scallops:
  16. 1 T. paprika
  17. 2 t. ea. dry mustard, brown sugar, and salt
  18. 1 t. ea. celery seed, dried thyme, dried oregano, black pepper, and cayenne pepper
  19. 12 sea scallops
  20. 2 T. veg. oil.

  21. Combine spices and sugar in bowl. Coat 1 side of each scallop with spice mixture.

  22. Heat skillet over med-high heat until very hot. Add oil and sear scallops, spice side down until blackened, about 3 min. Flip scallops and sear until cooked through, 2 min. more. Serve over pasta.
March 2012

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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