Scallop with Spinach Fettuccine |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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Add some slivered fresh spinach and a few whole pine nuts to finish off this recipe. Serve with a salad, bread sticks and dry white wine. Ingredients:
7 tablespoons olive oil |
1/4 cup dry white wine |
1 tablespoon garlic powder |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon seasoning salt |
1/2 teaspoon paprika |
1/2 teaspoon chili powder |
1 1/2 lbs scallops |
1 lb spinach fettuccine |
6 large red bell peppers, roasted peeled,seeded and chopped |
1/2 cup toasted pine nuts |
1 cup grated parmesan cheese |
1/2 cup olive oil |
1 tablespoon minced garlic |
2 cups whipping cream |
Directions:
1. Whisk together the 7 T olive oil, white wine, garlic powder, oregano, basil, seasoned salt, paprika and chili powder.
2. Stir in scallops and pour into a freezer bag.
3. Chill overnight, turning a few times.
4. Rinse out processor and add together the chopped peppers, pine nuts, cheese, oil, garlic and whirl until smooth.
5. Pour into a bowl and whisk in the whipping cream.
6. Cover and chill overnight.
7. Bring a large pot of salted water to a boil and add pasta.
8. In a large non-stick skillet over mediun high heat cook the scallops in a small amount of oil until cooked through, about 1-2 minutes per side.
9. Remove from heat.
10. In a large saucepan heat the pepper sauce.
11. Drain the pasta and put into a large bowl.
12. Add the pepper sauce and toss well.
13. Pour onto a serving platter and arrange scallops on top.
14. Serve hot.
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