scallop fettucine serene earth recipes

Scallop Fettucine with Lemon Butter – Gluten Free!

Happy 2020, everyone!

The first recipe of the year is a total mistake. I didn’t even plan on creating a recipe for my website, I was merely working on emptying out my fridge.

Turns out scallop fettucine with lemon butter is very easy to make. I also made this recipe with rice noodles as I try to eat gluten-free whenever possible. I purchased the scallops frozen and they are a popular brand found in the frozen seafood section of your grocery store.

Of course you’ve got to add your vegetables in too, which I did with my favorite broccolini, onion, and garlic. This made the scallop pasta come out with a delicious lemony garlic taste.

This was surprisingly easy to make and it saves great in the fridge. I highly recommend this recipe, and if you try it please let me know in the comments below!

So without further ado…let us begin!

Makes 3 servings

You will need:

  • 1 lb wild caught scallops
  • 1 lb organic broccolini
  • 1 lb fettucine rice noodles
  • 1 small red onion
  • 8 oz shitake mushrooms
  • 3 tbsp butter
  • 1 tbsp lemon juice
  • 2 garlic cloves
  • 3 tbsp avocado oil
  • parmesan cheese for topping
  • salt and pepper to taste

Step 1:

Boil the rice noodles according to package directions.

As the noodles are cooking, chop the broccolini, shitake mushrooms, onion, and garlic. Add to a pan with 1 tablespoon of avocado oil and saute on medium heat. Remove from heat when the vegetables are soft but still crunchy, about 3 minutes or so.

Step 2:

Drain the scallops from any water in the package and add to the large pan with 2 tablespoons of butter, the lemon juice, 1 tablespoon of avocado oil, salt, and pepper. Cook on medium heat until the scallops are done. Scallops will cook very fast so keep an eye on them. Overcooking scallops will cause them to get rubbery and chewy.

Remove from heat and add the vegetables back in.

Step 3:

By now the rice noodles should be done cooking. Drain the noodles and add them to the large pan with the scallops and veggies. Add the last tablespoon of butter and mix together. Cook on medium heat for a couple minutes. You should have a slight sauce, but if you need more moisture add another tablespoon of butter. Add more salt and pepper if needed.

Remove from heat, top with parmesan cheese and serve!

This is a delicious and satisfying meal!
The meal will store great in the fridge for up to a week!
Enjoy!
gluten-free scallop fettucine with lemon butter by serene earth recipes.

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