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Citrus Scallops and Fettuccini

Citrus Scallops and Fettuccini


  • Author: The Kilted Chef
  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Units Scale
  • 2 tbsp olive oil
  • 1 lb scallops, beards removed and dried
  • 2 tbsp butter
  • Zest and juice of 1 grapefruit
  • Zest and juice of 1 lime
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1/2 red bell pepper, finely chopped
  • 1/2 jalapeno, deseeded and finely diced
  • 1/4 cup shredded coconut
  • 1/4 cup marmalade
  • 1/4 cup minced chives
  • 1 can full fat coconut milk
  • 16 oz cooked fettuccini

Instructions

  1. Heat the olive oil over high heat, add the scallops and sear until golden brown, remove and set aside.
  2. Add the butter to the pan that the scallops were seared in, melt.
  3. Add the zest and juice from the grapefruit and lime.
  4. Add the shallot, garlic, red pepper, and jalapeno, sautƩ until the shallot begins to soften.
  5. Add the coconut and marmalade, mix well and heat through.
  6. Stir in the coconut milk and bring to a boil, reduce to a simmer and cook until thickened.
  7. Stir in the cooked fettuccini and gently fold in the scallops. Serve.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Seafood, Entrees, Pasta, Recipes