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Creamy Seared Scallop Fettuccine Pasta

Perfectly seared scallops are tossed with fettuccine in a creamy Parmesan sauce with pancetta and spinach for a rich, comforting Italian pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • ½ lb Fettuccine
  • 1 lb large scallops
  • 2 tbsp each olive oil and butter
  • 2 tbsp chopped garlic
  • ½ cup chopped onion
  • 2 cups spinach chopped
  • 1 cup diced pancetta
  • 1 cup parmesan cheese
  • 1 cup heavy whipping cream
  • 1 cup reserved pasta water
  • 1 cup chicken stock
  • 1 tbsp each chopped Italian parsley and basil
  • Salt and pepper to taste

Instructions
 

  • Cook Fettuccine according to package directions reserve 1 cup of the water before draining
  • Remove the tough side mussel from the scallops . then pat them dry. Salt and pepper to taste
  • Heat oil and butter over medium high heat add the scallops turning once to brown both sides, ( 3-4 minutes per side)remove and set aside.
  • In the same pan add  the onion and garlic cook  until soft and translucent. Then add the pancetta and cook until brown
  • Add heavy whipping cream, chicken stock, resevered pasta water and parmesan cheese
  • Simmer until thickens about 10 minutes
  • Add  spinach  simmer 5 minutes longer
  • Return scallops to pan just to heat through
  • Toss cooked fettuccine in sauce adjust salt and pepper to your taste
  • Top with additional parmesan