Name: Lemon Lavender Fettuccine with Pan-Seared Scallops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 cup all-purpose flour; 2 cups whole milk; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 cup fettuccine pasta; 1 cup pan-seared scallops; 2 lemons, zested and juiced; 1/4 cup dried lavender buds; Salt and pepper, to taste; Grated Parmesan cheese, for serving; Chopped fresh parsley, for garnish

Imagine walking into a bustling market on a sunny morning, the air filled with the sweet aroma of fresh flowers and the sound of sizzling meat wafting from a nearby stall. The citrusy scent of lemons and the earthy smell of herbs transport you to a world of sensory delight. It’s a perfect day to indulge in a dish that captures the essence of spring – Lemon Lavender Fettuccine with Pan-Seared Scallops.

If you’re looking for a recipe that combines the brightness of citrus with the soothing warmth of lavender, look no further than this seasonal dish. Its delicate balance of flavors is reminiscent of a spring morning, and the textures of crispy scallops and tender pasta will leave you wanting more. See Related Recipe

🛒 Quick Shopping List

1 cup all-purpose flour
2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup fettuccine pasta
1 cup pan-seared scallops
2 lemons, zested and juiced
1/4 cup dried lavender buds
Salt and pepper, to taste
Grated Parmesan cheese, for serving
Chopped fresh parsley, for garnish

Why This Recipe Works

The combination of lemon and lavender creates a citrusy yet soothing flavor profile that’s perfect for spring.
The texture of crispy scallops and tender pasta adds depth and interest to each bite.
The use of high-quality ingredients, such as fresh lemons and dried lavender, elevates this dish from ordinary to extraordinary.

Key Ingredients

When it comes to cooking with citrus, using high-quality lemons is essential. I recommend purchasing organic lemons from a local market or grocery store. For the lavender, look for dried buds that are free of additives and preservatives. These ingredients will make all the difference in the flavors and aromas of your dish.

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Recipe Courtesy of Our Kitchen

Lemon Lavender Fettuccine with Pan-Seared Scallops

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 cup all-purpose flour

2 cups whole milk

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 cup fettuccine pasta

1 cup pan-seared scallops

2 lemons, zested and juiced

1/4 cup dried lavender buds

Salt and pepper, to taste

Grated Parmesan cheese, for serving

Chopped fresh parsley, for garnish

Directions

Melt 1 tablespoon of butter in a medium saucepan over medium heat. Whisk in the flour, cooking for 1-2 minutes, or until lightly golden.

Pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer, cooking for 2-3 minutes, or until thickened.

Stir in the vanilla extract and cook for another minute. Season with salt and pepper to taste.

Meanwhile, cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the fettuccine.

In a large skillet, melt the remaining 1 tablespoon of butter over medium-low heat. Add the scallops and cook for 3-4 minutes per side, or until cooked through.

Storage & Reheating

Store leftover lemon lavender fettuccine and pan-seared scallops in separate airtight containers in the refrigerator for up to 3 days. Reheat the fettuccine in the microwave or on the stovetop with a splash of milk, whisking until smooth. Serve the reheated fettuccine alongside the pan-seared scallops and garnish with chopped parsley.