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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%
detailed view... how is this calculated?

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Scallops with Spicy Tomatoes and Fettuccine

Recipe #62978 | 45 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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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.

0 people found this review helpful

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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.

1 person found this review helpful

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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.

2 people found this review helpful

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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!

1 person found this review helpful

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