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Four Peppercorn Fettuccine with Scallops in Green Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Four Peppercorn Fettuccine
  • 1/2 cup low-fat crème fraîche (or sour cream)
  • 2 teaspoons whole-grain mustard*
  • 2 garlic cloves, crushed*
  • 2-3 tablespoons fresh lime juice*
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons chives, chopped finely
  • 12 large prepared sea scallops
  • 1/4 cup white wine
  • 2/3 cup fish stock
  • Salt and freshly ground pepper, to taste
  • Lime wedges and parsley sprigs, for garnish

*Or use Pappardelle's (11 oz.) Coral Sauce

    1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain well and set aside in a warm serving dish.
    2. To make green sauce, combine crème fraîche, mustard, garlic, lime juice, herbs and seasoning in a bowl. (-Or- Eliminate Step 2 and “*” items. In Step 4, reduce wine/stock by 3/4, then add Pappardelle’s (11 oz.) Coral Sauce and cook until hot and sauce has thickened. Add scallops for 1 minute, spoon over pasta and garnish with crème fraîche.)
    3. Slice scallops in half, horizontally. Put white wine and fish stock into saucepan. Heat to simmering point and add scallops, cooking very gently for 3-4 minutes.
    4. Remove scallops and set aside. Boil wine and stock vigorously to reduce by half and then add green sauce to pan. Heat gently to warm, replace scallops and cook for 1 minute. Spoon the scallop/sauce mixture over the pasta and garnish with lime wedges and parsley and serve immediately.

    From This Recipe

    $6.99 | 11 oz. container