Scallops with Spicy Tomatoes & Fettuccine
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sea scallops
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | cups |
tomatoes
fresh, chopped |
|
| ¾ | cup |
red wine
|
*
|
| 3 | tablespoons |
red wine vinegar
|
|
| 4 | tablespoons |
italian parsley
chopped |
|
| 1 | tablespoon |
basil
fresh, chopped, or 1 teaspoon dried |
|
| 1 | teaspoon |
salt
|
|
| ¾ | pound |
pasta, fettuccine
|
|
| ¼ | cup |
Parmesan cheese
freshly grated |
|
| 4 | sprigs |
parsley leaves
fresh, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sea scallops
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
garlic
minced |
|
| 473 | ml |
tomatoes
fresh, chopped |
|
| 177 | ml |
red wine
|
*
|
| 45 | ml |
red wine vinegar
|
|
| 6E+1 | ml |
italian parsley
chopped |
|
| 15 | ml |
basil
fresh, chopped, or 1 teaspoon dried |
|
| 5 | ml |
salt
|
|
| 340.2 | g |
pasta, fettuccine
|
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
| 4 | sprigs |
parsley leaves
fresh, for garnish |
|
Directions
Rinse scallops and set aside.
In a large sauté 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.
