1 lb. fresh fettuccine (dry can also be used)
2 Tbsp. butter
2 Tbsp. lemon zest
1 cup creme fraiche, at room temperature (to make your own, combine 1 cup heavy cream with 1/3 cup sour cream and leave at room temperature up to 6 hours then refrigerate)
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh dill
1 1/2 Tbsp. olive oil
1 lb. medium scallops (16-20 per lb)
2 Tbsp. fresh lemon juice
salt and pepper to taste
Coat saute pan with 1 1/2 Tbsp. olive oil and heat until very hot then add scallops and cook 2 1/2 to 3 minutes on each side. Take scallops out and put on a plate, drizzle with 2 Tbsp. lemon juice and lightly season with salt and pepper. Set aside.Cook fettuccine in a large pot of boiling salted water and cook until pasta is al dente. Drain pasta well and return to the pot. Melt 2 Tbsp. butter in the microwave and then add the lemon zest. Pour this over the pasta and toss to mix well. Add the creme fraiche, half of the Parmesan and half of the dill.
To serve, mound some pasta into 4 shallow bowls. Top each serving with 4-5 scallops and then sprinkle each bowl with remaining cheese and dill. Serves 4.