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    • 1 dozen scallops
    • Salt and pepper to taste
    • Wondra flour, (or substitute all purpose), as needed
    • Olive oil as needed
    • ¾ cup dry white wine
    • 3 tablespoons fresh lemon juice
    • 3 cloves garlic, chopped
    • 1 teaspoon lemon zest
    • 12 oz. fettuccine
    • Chopped parsley to taste
    • 2 tablespoons butter or more to taste


Boil the fettuccine until almost done. Drain and mix it with a little bit of olive oil to prevent sticking and set it aside.

Season the scallops with salt and pepper and dredge them in the flour.

Sauté the scallops in a large skillet in the olive oil until browned on each side.

Make sure the pan and oil are very hot.

As soon as they’re browned on each side they’re done. 

Remove the scallops and deglaze the pan with the white wine and lemon juice.

Reduce the liquid by half.

Add the garlic and lemon zest and cook for 1-2 minutes.

Add the partially cooked fettuccini.

Season with salt and pepper and cook the pasta in the sauce until al dente. 

Just prior to the end of cooking, add the parsley, butter and scallops and cook until butter melts.

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