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Kate Davis
Course Secondi
Servings 4 servings

Ingredients
  

  • 3 oz. pancetta
  • 2 medium leeks cleaned and sliced thin
  • 1 bunch asparagus trimmed
  • 2-3 cloves garlic minced
  • juice of 1 lemon
  • 1 tbsp. butter
  • 1/2 cup dry white wine a pinot grigio or savvy b
  • 1/2 cup heavy cream
  • 1 cup shredded parmesan with 1/2 reserved for topping
  • fettuccine
  • salt & pepper
  • 6-8 large fresh scallops or around 3 per serving depending on how many people are eating
  • 1 tbsp. oil
  • 1 tbsp. unsalted butter
  • salt & pepper

Instructions
 

SCALLOPS

  • heat the oil and unsalted butter in a large sauté pan to high heat. rinse scallops under cold water and pat dry with a paper towel--make sure they are completely dry otherwise they won't brown! season both sides of scallops with salt and pepper. when the butter just starts to foam (but not smoke), place the scallops in a single layer in the pan, without touching (or, broken record, they won't brown).
  • now, very important to leave them be to caramelize and do their thing in the pan for about 1-2 minutes per side. you should have a luscious golden crust on either side of the scallops. set aside and keep warm till ready to top on pasta. (or have a little taste, i won't tell).
  • PASTA
  • cook the pasta in boiling water till al dente, about 8-10 minutes.
  • start by heating a sauté pan to medium-high heat. add the pancetta and cook till just about crispy. transfer to a paper towel for later. sauté the leeks and garlic in the pancetta juices until translucent, and add a touch of oil if needed. add the butter, white wine, lemon juice and asparagus and cover with a piece of foil for 2-3 minutes (this will steam the asparagus).
  • uncover and add the heavy cream / greek yogurt and 1/2 of the cheese, stir to combine with salt & pepper to taste. let simmer for 2-3 minutes until sauce thickens a little. add the fettuccine, pancetta and toss to combine. top with seared scallops and another sprinkle of cheese.

Notes

to substitute the heavy cream with greek yogurt, make sure you dilute it with some milk or water so that it matches the consistency of heavy cream. when adding to the pan, be sure to take it off of the direct heat so that it doesn’t curdle (i know i hate that word too).