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Steve And Julie's Cape Cod Scallops And Pasta

chef.julissa's picture
Ingredients
  Fettuccine 1 Pound
  Extra-virgin olive oil 1 Tablespoon
  Sea scallops 1 Pound, rinsed and dried, attached muscle removed and discarded
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Red bell pepper 1 Medium, cored, seeded and diced
  White wine 1⁄2 Cup (8 tbs)
  Pasta cooking water 1⁄2 Cup (8 tbs)
  Plum tomatoes 6 , diced
  Butter 1 Tablespoon, unsalted
  Basil 3⁄4 Cup (12 tbs), snipped
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large pot of lightly salted boiling water, cook the fettuccine until tender.
2) In a Dutch oven, sear the scallops on both sides in the olive oil over a high heat until golden. Remove and keep aside.
3) Saute the garlic on a low heat, stirring constantly, until soft.
4) Stir in the red bell pepper, stir continuously and saute for 3 minutes.
5) Add the wine and cook on a high heat for 1 minute. Then stir in the pasta water, tomatoes and butter.
6) Return the scallops into the pan with its juices and cook the scallops for about 2 minutes until they are just done.
7) Lower the heat, stir in the basil and cook the sauce for another 1 minute. Season with the salt and pepper.
8) Drain the fettuccine and add into the sauce. Toss well and heat thoroughly for 1 minute.

SERVING
9) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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