Ingredients
Scale
- Fresh lemon juice
- 12 jumbo shrimp (peeled and deveined)
- 12 sea scallops
- 3 tablespoons all-purpose flour
- 4 tablespoons butter
- 2 small shallots (finely chopped)
- 2 cloves garlic (chopped)
- 2/3 cup orange juice
- 1 cup heavy cream
- 1/2 teaspoon dried basil 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 by removing its skin and pith, dividing it into wedges.
- Season the shrimp and scallops with lemon juice and coat lightly in flour.
- In a saucepan, melt 2 tablespoons of butter, sauté shallots until soft, then add garlic.
- Pour in orange juice, reduce by one-third, then add heavy cream and simmer gently.
- Cook fettuccine according to package instructions; drain well.
- In a skillet, melt remaining butter, sear scallops until golden brown, then add shrimp until cooked through.
- Combine drained pasta with the warm orange cream sauce.
- Serve pasta topped with seared seafood, garnished with orange wedges and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (320g)
- Calories: 560
- Sugar: 8g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg