Shrimp Scallop Pasta With Orange Cream Sauce

Shrimp Scallop Pasta with Orange Cream Sauce will soon become your favorite seafood pasta recipe. Beautiful tender seafood drenched in a creamy orange sauce and served over Fettuccine. A lovely dish for entertaining.

Course Main Course Seafood

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 906kcal

Author Lea Ann Brown

Ingredients

1 good squeeze Fresh lemon juice
12 jumbo Shrimp peeled and deveined
12 Sea scallops
3 Tablespoons All-purpose flour to dust the seafood
4 tablespoons butter divided
2 small shallots fine chopped
2 cloves garlic chopped
¼ cup dry vermouth
⅔ cup orange juice
1 cup heavy cream
½ teaspoon basil dried, or 4 fresh leaves chopped
1 orange supreme cleaned and separated into wedges
1 pound Fettuccini cooked according to package instructions

Instructions

Supreme the orange. Remove skin and pith and divide into wedges, set aside.
Squeeze a little lemon juice on shrimp and scallops; toss them lightly in flour. Set aside.
In a sauce pan melt 2 tablespoons of the butter. Once the butter is melted and bubbles start to subside, add shallots and cook until tender, about two minutes. Add garlic and cook until fragrant, about 30 seconds.
Pour vermouth over shallots and garlic, bring to a simmer and reduce by ½. About 3 minutes. jAdd orange juice and simmer until reduced by ⅓, about 5 minutes. Add the heavy cream and simmer for about 10 minutes. Set aside and keep warm.
In the meantime, cook the fettuccini noodles according to package directions.
When the pasta is well underway cooking, heat a large skillet over medium high heat. Add the remaining 2 tablespoons butter. When the butter is hot, add the scallops, standing up. Brown the scallops, this will take 2 - 3 minutes and then with tongs, turn them over. Then add the shrimp. Cook until the shrimp are golden brown and the scallops are cooked through. About another 2 - 3 minutes.
Drain the pasta and return to pan. Pour the orange cream sauce over the pasta and with tongs, turn to mix well.
To serve, place the pasta into your favorite pasta bowls and top with the scallops and shrimp dividing them evenly between the bowls. Sprinkle on the orange slices and chopped basil.

Notes

How To supreme the oranges. Which means slicing off the skin and pith so those oranges will show beautifully when sprinkled over the finished pasta. It's easy. Just cut off the top and the bottom of the orange. Then stand the orange upright and with a sharp chef knife, start at the top of the orange and slice the skin off, including the white membrane. Just slowly move your knife down the orange. Voila, perfect beautiful slices of citrus. Then lift out the orange wedges. Hey look, you're a restaurant chef! :)

Tips For Cooking Scallops:

Searing Scallops and Shrimp: Don't be afraid of heat, and choose a cast iron skillet or a French Carbon Steel Skillet. Both are excellent tools that distribute heat very well and will create a lovely brown sear on delicate seafood. Don't use a non-stick skillet. They're notorious for not getting hot enough to create a good sear. Save non-stick skillets for scrambled eggs.

Always start with dry scallops and shrimp. Use a paper towel to pat them dry before flouring and searing.

When time to turn the scallops, turn them in the order in which you placed them in the pan. Use the same method once the shrimp are ready to turn.

Don't overcrowd the skillet. Leave space between the pieces of meat. Overcrowding will cause steam to form and will compromise a good sear.

Nutrition