Scallops with Oktoberfest Mustard & Lemon Cream Sauce

Tender sea scallops, silky fettuccine, and a bright lemon cream sauce finished with SNickelFritz Kitchens Oktoberfest Mustard. This dish is rich without being heavy—perfect for an indulgent dinner that still feels fresh.

Cook time: 45 - 60 min

Serves 4

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Ingredients

Scallops

• 12 large sea scallops, side muscle removed

• Sea salt and white pepper, to taste

• 2 tsp butter

• 2 tsp good-quality olive oil

• ½–1 small garlic clove, lightly crushed

Lemon & Oktoberfest Mustard Cream Sauce

• 2 tbsp butter

• 2 tbsp all-purpose flour

• Sea salt and white pepper, to taste

• ½–1 small garlic clove, finely minced

• 1 cup cream (or a mix of heavy cream and 2% milk)

• 1 tbsp SNickelFritz Kitchens Oktoberfest Mustard

• 3 tbsp freshly squeezed lemon juice

• 1 tsp finely grated lemon zest

Pasta

• 300 g fresh fettuccine

• 2 tbsp butter

• 1 garlic clove, minced

• Reserved pasta water, as needed

To Finish

• Mini gem sprouts, for garnish

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Directions

Make the Lemon & Oktoberfest Mustard Cream Sauce

1. In a saucepan over medium heat, melt the butter. Whisk in the flour, salt, and white pepper. Cook, whisking constantly, until bubbling and lightly golden, about 1–2 minutes.

2. Gradually whisk in half of the cream until smooth, then slowly incorporate the remaining cream, whisking continuously to prevent lumps.

3. Add the garlic and simmer gently for 5 minutes, stirring occasionally, until thickened and silky.

4. Whisk in the Oktoberfest Mustard, lemon juice, and lemon zest. Taste and adjust seasoning if needed.

5. Remove from heat and keep warm. Gently reheat before serving if necessary.

Prepare the Pasta

1. Cook the fettuccine in well-salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain.

2. In a wide pan over medium heat, melt the butter until foaming and lightly golden. Season with a pinch of salt and white pepper.

3. Add the garlic and cook just until fragrant, about 30 seconds.

4. Add the cooked pasta and toss gently to coat. Add a few tablespoons of reserved pasta water to create a silky finish.

5. Keep warm, adding more pasta water if reheating before plating.

Sear the Scallops

1. Pat the scallops completely dry and season both sides with sea salt and white pepper.

2. Heat the olive oil in a skillet over medium-high heat until shimmering.

3. Add the butter and garlic, swirling the pan until fragrant (do not let the garlic brown).

4. Add the scallops in a single layer and sear undisturbed for about 3 minutes, until a deep golden crust forms.

5. Flip and sear for another 2–3 minutes, basting with the butter, until just cooked through.

To Plate

1. Swirl the fettuccine into the centre of each plate.

2. Spoon the lemon mustard cream sauce over the pasta.

3. Arrange the scallops on top and drizzle with additional sauce if desired.

4. Finish with a sprinkle of mini gem sprouts.

Pair with A crisp Sauvignon Blanc to beautifully cut through the richness and highlights the lemon notes.