1. Bring a large pot of salted water to
a boil and cook noodles until tender.
Drain well, and leave about
1⁄
4 cup
pasta water for sauce.
2. In a large
sauté pan, heat 1 tablespoon olive oil.
3. Add shallot and garlic and sauté
over medium heat until softened,
about 5 minutes.
4. Add white wine
and bring to a simmer.
5. Reduce for
about 10 minutes or until just a few
tablespoons of liquid are left. Heat a
small sauté pan and add remaining 1
tablespoon of olive oil.
6. Add
scallops and sear 3 to 5 minutes per
side over medium high heat or until you
get a golden brown crust on both sides.
Stir lemon juice and butter into reduced
wine sauce.
7. Add cooked fettuccine
and a few tablespoons of reserved
pasta water.
8. Toss to coat noodles,
adding more water if necessary.
9. Add
scallops and toss to combine.
10. Divide
pasta and scallops between 2 plates
and serve immediately.
