Seared Sea Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Fettuccini

   Cook the gluten-free fettuccini according to package instructions. Drain and set aside.

2. 2

   Sauté Brussels Sprouts

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté for about 5-7 minutes until they are tender and slightly crispy. Remove from the skillet and set aside.

3. 3

   Sear the Scallops

   In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Pat the scallops dry with a paper towel, season with salt and pepper, and add them to the skillet. Sear for about 2-3 minutes on each side until golden brown. Remove the scallops and set aside.

4. 4

   Prepare the Sauce

   In the same skillet, add 2 tablespoons of butter and the minced garlic. Sauté for about 30 seconds until fragrant. Add the white wine, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes to reduce slightly.

5. 5

   Combine and Serve

   Return the scallops to the skillet to warm them through. Serve the scallops over the fettuccini with the sauce drizzled on top and sautéed Brussels sprouts on the side.