Easy Scallops and Fettuccine for Two

Easy Scallops and Fettuccine for Two

It’s that time of year again for sending and receiving all kinds of mixed messages. Do we really think flowers are a waste of money, and dinner reservations are too much trouble, and chocolate is too many calories? And when our other half says not to bother with a gift because Valentines Day is just a made up holiday, do we listen? Or do we get a gift just in case we are blindsided with one? Even if it is just an excuse to spend some extra money, even if it is invented by Hallmark, and even if your other half claims not to care, Valentine’s Day is a good excuse for a special meal. And in our house special meal has become synonymous with scallops. And lately it has become this recipe for super Easy Scallops and Fettuccine for Two.

I recently read that one serving of pasta is enough to fill the lid of a soda bottle. And I couldn’t figure out how to quantify that for you, so I took the picture below. This was the perfect amount for two! This recipe is so easy it is almost silly. After you sear the scallops, you toss in the tomatoes, then the minced garlic and pasta. And all of this magic happens in one pan. Who wants to spend time cleaning the kitchen on Valentines Day? It shouldn’t be you (especially if you said not to bother with flowers or a card).

After years of being bla about Valentines Day, I now look forward to it and this special meal every year. Skip the reservations and waiting for a table. Let the babysitter go out with her boyfriend. Make Easy Scallops and Fettuccine for Two, instead. No fuss, one pan, and happiness for two. You may not know how you feel about the Hallmark holiday, but this meal will make anyone feel special with no mixed messages.

Easy Scallops and Fettuccine for Two

The easiest most special dinner that will make you feel like a chef! This recipe makes any night feel like a special occasion.

Servings: 2
  • 8-10 sea scallops (or about a half pound)
  • 2 T butter + a little bit more
  • 1 c grape or cherry tomatoes, sliced in half
  • 1 1/2 t minced garlic
  • 1/2 t salt
  • pepper to taste
  • enough fettuccine pasta for two (linguine or regular spaghetti work well too)
  • parsley
  1. Prepare the pasta al dente according to the box instructions. Reserve at least 1/4 cup of the pasta water when draining.

  2. Rinse scallops and pat dry. Season both sides with salt and pepper to taste. Melt 2T butter in a large skillet. When it starts to sizzle place scallops in the skillet being careful not to crowd them. You might want to do this in two batches. Allow the scallops to sear for about two minutes per side. Don’t scoot them around the pan until it is time to flip them

  3. When the scallops are done, place them on an oven safe plate and cover with foil to keep warm. I usually put them in the oven on the warm setting until the rest of the dinner is ready. Do not drain the skillet.

  4. Add a little butter to the juice left in the skillet from the scallops, and saute the tomatoes. When they start to pop, smash a few of them with the back of the spatula so they start to become saucy. When they are almost finished, add the minced garlic and allow to cook for about thirty seconds until fragrant.

  5. Add the cooked pasta to the pan and mix everything around with tongs. Add some of the reserved pasta water to get the consistency you like. Taste and season the pasta with salt and pepper.

  6. Divide the pasta between two plates (three, if babysitter’s boyfriend cancelled on her), and top with scallops. Sprinkle with parsley. Serve and enjoy!

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