Scallop, Pancetta and Zucchini Curly Fettuccine
Serves 4
Time 30 minutes
Ingredients
500g curly fettuccine
150g flat pancetta, finely diced
20 scallops
2 medium zucchinis, grated
½ cup extra virgin olive oil
2 garlic cloves, chopped
3 tbsp butter
1 cup cream
1 bunch chervil, chopped
1 lemon, zested
½ cup parmesan, grated
Salt & pepper
Method
Cook pasta as per packet directions.
In a large pan, heat half of the olive oil and 1 tablespoon of butter on medium heat. Add pancetta and cook for 3 minutes or until crispy.
Add zucchini, and garlic and cook for a further 5 minutes.
Remove bacon and zucchini from the pan. Add remaining olive oil and heat.
Place scallops into pan and sauté for 2 to 3 minutes or until scallops are cooked. Add remaining butter.
Add zucchini & bacon mix, lemon zest, and cream into the pan and bring to a simmer. Cook for a further 2 to 3 minutes.
Season with salt and pepper.
Add chervil to the pan and finally strain pasta and toss through the sauce.
Serve with grated parmesan and lemon zest.