Scallops with Spicy Tomatoes and Fettuccine |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I'll be waiting for my garden tomatoes for this one. 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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