Seared scallops & vegetable fettuccine with saffron beurre blanc

Seared scallops & vegetable fettuccine with saffron beurre blanc

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  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

The hero of this beautiful scallop pasta dish is the amazing saffron-infused butter sauce.

Featured in
Scallops, Pasta recipes


  • 2 carrots, peeled
  • 2 green zucchini, ends trimmed
  • 375g fettuccine
  • 1 teaspoon olive oil
  • 12 (about 320g) scallops, without roe

Saffron beurre blanc

  • 125ml (1/2 cup) white wine vinegar
  • 2 purple eschalots, peeled, finely chopped
  • 4 whole black peppercorns
  • 1 teaspoon saffron threads
  • 180g chilled unsalted butter, cubed
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped fresh chives
  • Salt & freshly ground white pepper


  • Step 1
    Use a vegetable peeler to slice the carrots and zucchini lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the carrot and zucchini ribbons in a bowl and set aside.
  • Step 2
    To make the saffron beurre blanc, place the vinegar, eschalot, peppercorns and saffron in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, for 3 minutes or until the liquid is reduced to about 2 tablespoons. Strain through a fine sieve into a small frying pan. Discard eschalot, peppercorns and saffron. Place the frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Continue until all the butter has been incorporated. Remove from heat. Stir in the lime juice and chives. Taste and season with salt and pepper. Set aside.
  • Step 3
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Place pasta in large bowl. Add the carrot, zucchini and half the saffron beurre blanc. Toss gently to combine.
  • Step 4
    Heat the oil in a small non-stick frying pan over high heat. Add the scallops and cook for 1 minute each side or until brown and opaque. Remove from heat.
  • Step 5
    Place pasta in serving bowls and top with the scallops. Drizzle with remaining beurre blanc and serve immediately.


  • 3186 kj


  • 41g

    Fat Total

  • 25g

    Saturated Fat

  • 26g


  • 199.91mg


  • 3g

    Carbs (sugar)

  • 69g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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