Lime Glazed Scallops on Creamy Wasabi Fettuccine Recipe

Cook pasta in boiling salted water until aldente. Drain well and set aside. Chop 1/4 cup (50 mL) of ginger and reserve.

Remove connective muscle (it looks like a little knob on the side) from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic, and a pinch of salt and pepper.

Heat vegetable oil in a large, heavy skillet set over medium-high heat. Add 1/3 of the scallops to the pan and cook without disturbing for 2 minutes, or until deep golden. Turn, and cook for 2 minutes or until deeply golden on the other side and cooked through. Remove from pan, and repeat as necessary to cook all scallops.

Blend wasabi with 2 tbsp (30 mL) of cream to make a paste. Pour remaining cream into skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and Parmesan. Add noodles and cooked scallops. Toss to coat in sauce. Adjust salt and pepper to taste. Serve garnished with ginger rosettes and chives.

Makes 6 servings.