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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (421g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 630 | ||
| Calories from Fat 125 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 133mg | 44% | |
| Sodium 980mg | 40% | |
| Potassium 1103mg | 31% | |
| Total Carbohydrate 72.4g | 24% | |
| Dietary Fiber 4.5g | 17% | |
| Sugars 4.6g | ||
| Protein 44.5g | 89% | |
Scallops with Spicy Tomatoes and Fettuccine
By: Kim127
May 23, 2003
I haven't tried this yet, but I wanted to make sure I didn't lose the recipe and so posted it here. I'll be waiting for my garden tomatoes for this one!
SERVES 4
Ingredients
- 1 1/2 lbs sea scallops
- 2 tablespoons olive oil
- 2 scallions, finely chopped
- 2 tablespoons minced garlic
- 2 cups chopped fresh tomatoes
- 3/4 cup red wine
- 3 tablespoons red wine vinegar
- 4 tablespoons chopped parsley
- 1 tablespoon chopped fresh basil (or 1 teaspooon dried)
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 3/4 lb fettuccine
- 1/4 cup freshly grated parmesan cheese
Directions
1
Rinse scallops and set aside.2
In a large saute pan heat oil and then add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper.3
Cook on medium-high heat for about 5 minutes and until vigorously boiling.4
Reduce heat to medium-low and cook for 15 minutes.5
Cook pasta according to package directions.6
While the pasta is cooking, add scallops to tomatoes and cook for another 5-7 minutes or until scallops are done.7
Add drained pasta to sauce and toss.8
Sprinkle each serving with the Parmesan cheese.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: susie cooks
On Jun 25, 2008
This is very good. But it did turn the scallops a weird color. I added green pepper as suggested in other reviews and it turned out great. Next time I make this I am going to use a white wine instead of red.
From: Cluich
On May 13, 2007
I liked this a lot! I used bay scallops, because I like the way the smaller scallops mix with pasta, and they didn't turn purple at all. I do agree with ellie, though, in that I think that mushrooms or green peppers would be a nice addition to make the tomato sauce a bit more robust.
From: ellie_
On Jun 22, 2003
This is a really good scallop/pasta dish however the scallops turn light purple when cooked in the sauce. Otherwise the sauce is very good, but I think I may add mushrooms and/or green peppers to the sauce next time I make this dish. Thanks Kim for posting this recipe--a great alternative way of fixing scallops that the whole family enjoyed.
From: AmandaInOz
On Jan 21, 2008
This was a really nice scallop dish. I think the sauce could have been a bit richer in flavour. I'd also be interested in trying the sauce with white wine and white wine vinegar next time. Thanks Kim!
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