Ingredients
12 oz. dried fettuccine
1/3 c. pickled ginger
2 lbs. large sea scallops
1 T. freshly grated lime peel
2 cloves garlic, minced
Salt and pepper
2 T. vegetable oil
1 T. wasabi powder
1-1/4 c. heavy cream
1/4 c. butter
1 cup grated parmesan cheese (optional)
Chopped chives
Preparation
Cook pasta according to package directions. Drain well. Chop 1/4 c. of the ginger and reserve. Remove connective muscle from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic and a little salt and pepper. Heat oil in a large, heavy skillet over med-hi heat. Add the scallops about one third at a time and cook without disturbing, for about 2 minutes or until deep golden. Turn and cook the flip side a further 2 minutes or until cooked through and deeply golden. Remove from pan and repeat with remaining scallops. Blend wasabi with 2 T. of cream to make a paste. Pour remaining cream into the skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and parmesan (if using). Add noodles and cooked callops. Toss to coat in sauce. Adjust salt and pepper o taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and sprinkle with clives.
