4 tablespoons butter
5 cloves garlic finely chopped
1 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste
1 cup chicken broth
1/2 pound scallops
1 package fettuccine pasta
2 tablespoon dried or chopped fresh parsley
2 tablespoons scallion
1 lemon freshly squeezed
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente and then drain. Wash and pat dry the scallops. Season it with salt and pepper on both side.
In a large skillet add oil over medium heat and then scallops, butter and sprinkle it with some salt and black pepper. Once scallops are lightly brown take them out on a plate and keep aside. In the same skillet saute garlic until lightly brown. Add chicken stock, salt, ground black pepper, rest of the butter, freshly squeezed lemon juice, parsley, scallions.
Add scallops to chicken broth and cook for 2 minutes and take the scallops out to keep it crispy. Reduce heat and add fettuccine pasta; toss the pasta to coat the chicken broth. Dish the pasta out and set scallops on top and garnish it with some more scallions.
Recipe courtesy by Gratify Cooking