Fettuccine with Scallops and Tobiko Cream Sauce

Name: Fettuccine with Scallops and Tobiko Cream Sauce
Total time: 1800 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 150 grams fettuccine; 6 small scallops, chopped; 9 scallops for grilling; 1 small box pasta cream; Tobiko, to taste; Chopped parsley; 2 teaspoons salt for cream sauce; 2 teaspoons black pepper; 1/2 cup pasta cooking water; 1 tablespoon salt for boiling pasta; 1/2 tablespoon salted butter; 1/2 tablespoon olive oil

Ig: gotoeatwithmoo @moo1988

Fettuccine with Scallops and Tobiko Cream Sauce

Ig: gotoeatwithmoo @moo1988

Saved

Ingredients

30 minutes

Serves 3 servings

150 gramsfettuccine
6small scallops, chopped
9scallops for grilling
1small box pasta cream
Tobiko, to taste
Chopped parsley
2 teaspoonssalt for cream sauce
2 teaspoonsblack pepper
1/2 cuppasta cooking water
1 tablespoonsalt for boiling pasta
1/2 tablespoonsalted butter
1/2 tablespoonolive oil

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Steps

30 minutes

1

Cook the fettuccine according to the package instructions, adding salt to the water for flavor. Once cooked, set aside.
2

Grill the scallops in a pan, seasoning with a little salt and pepper while grilling. Set aside when done.
3

In a pan, melt butter and add olive oil. Sauté the chopped scallops until just cooked.
4

Add the pasta cream, pasta cooking water, salt, black pepper, and tobiko. Stir to combine over low heat.
5

Add the cooked fettuccine to the pan. Add chopped parsley and mix well with the cream sauce.
6

Plate as desired. Enjoy!