Scallops with Spicy Tomatoes and Fettuccine Recipe #62978
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!
by Kim127
45 min | 10 min prep
SERVES 4
- 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
- Rinse scallops and set aside.
- In a large saute pan heat oil and then add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper.
- Cook on medium-high heat for about 5 minutes and until vigorously boiling.
- Reduce heat to medium-low and cook for 15 minutes.
- Cook pasta according to package directions.
- While the pasta is cooking, add scallops to tomatoes and cook for another 5-7 minutes or until scallops are done.
- Add drained pasta to sauce and toss.
- Sprinkle each serving with the Parmesan cheese.
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5 stars