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Title: Scallops with Spicy Tomatoes & Fettuccine
Categories: Pasta Seafood
Yield: 4 Servings

1 1/2lbSea scallops
2tbOlive oil
2 Scallion -- finely chopped
2tbGarlic -- minced
2cFresh tomatoes -- chopped
3/4cRed wine
3tbRed wine vinegar
4tbItalian parsley -- chopped
1tbFresh basil -- chopped
  OR 1 teaspoon dried
1tsSalt
3/4lbFettucine
1/4cParmesan cheese -- freshly
  Grated
4 Sprigs fresh parsley -- for
  Garnish

Rinse scallops and set aside. In a large saute pan heat oil and add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper. Cook on medium high for approximately 5 minutes until vigorously boiling. Reduce heat to medium low and cook for 15 minutes. Cook pasta according to package directions. While pasta is cooking add scallops to tomatoes and cook for 5 to 7 minutes until scallops are done.

Add drained pasta to tomato sauce, toss. Sprinkle each serving with grated cheese and garnish with parsley.

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