Fettuccine with Baby Scallops, White Wine and leeks

 This dish sits halfway between classic French seafood cookery and Italian pasta culture. Delicate baby scallops are gently poached in a leek, white wine and stock sauce, bound just enough to coat fettuccine without masking the natural sweetness of the shellfish. Trout roe adds a final saline pop and a subtle textural contrast.

Elegant, restrained, and built on depth rather than creaminess.

Ingredients (2 servings)

Pasta

200 g fettuccine (preferably bronze-cut)

Seafood

200–250 g baby scallops (no coral), very fresh

Fine salt

Vegetables & aromatics

1 medium leek

1 small shallot

1 clove garlic (optional, very discreet)

Liquids & fats

120 ml dry white wine (Muscadet, Picpoul, or dry Sauvignon)

200 ml light fish stock or shellfish stock

30 g unsalted butter

Extra-virgin olive oil

Finish

2–3 tablespoons trout roe

Freshly ground white or black pepper

Optional: a few drops of lemon juice

Preparing the stock (if homemade)

If making your own, keep it clean and light: fish bones or shellfish shells, onion, leek green, parsley stems, cold water. Bring just to a simmer, cook 20 minutes, strain carefully. No herbs that would dominate.

This dish relies on clarity, not power.

Preparation

Leek preparation

Split the leek lengthwise and wash thoroughly to remove all grit. Slice finely into half-moons. Sweat gently in a saucepan with a little olive oil and a small knob of butter over low heat. No coloration. The leek should soften and become silky.

Aromatics

Add the finely chopped shallot (and garlic if using). Cook slowly until translucent. Season lightly with salt.

Deglazing

Increase heat slightly and deglaze with the white wine. Reduce by about half, letting the alcohol cook off while preserving acidity.

Stock reduction

Add the fish or shellfish stock. Simmer gently for 8–10 minutes, until the sauce reduces and gains body. It should coat a spoon lightly, not resemble a soup.

Pasta

Cook the fettuccine in well-salted water until just al dente. Reserve a ladle of pasta water.

Scallops

Lower the sauce to a gentle simmer. Add the baby scallops directly to the sauce. Cook for 60–90 seconds only. They should turn opaque but remain tender. Overcooking will ruin the dish.

Emulsifying

Add the drained fettuccine directly to the sauce. Toss gently. Add a little pasta water if needed to bind everything. Finish with the remaining butter to emulsify. Adjust seasoning and add a touch of white pepper.

Finishing

Off the heat, plate the pasta immediately. Spoon trout roe over the top just before serving so the heat doesn’t burst the eggs. Optional: a few drops of lemon juice for lift.

Serving notes

No cheese. Ever.

Keep the portion refined rather than abundant.

Serve immediately; this dish does not wait.

Wine pairing

A crisp, mineral white works best:

Muscadet Sèvre-et-Maine sur lie

Picpoul de Pinet

Dry Alto Adige Pinot Bianco

More pasta recipes:

Lesley's Tortelloni with spinach and tomato

Casarecce with scorched pachino tomatoes, fennel sausage and toasted almonds