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Steve and Julie's Cape Cod Scallops and Pasta

chef.julissa's picture
  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

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.

9) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 642 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 45.5 mg15.2%

Sodium 293.5 mg12.2%

Total Carbohydrates 93 g31.1%

Dietary Fiber 5.8 g23.2%

Sugars 5.7 g

Protein 35 g69.1%

Vitamin A 38.5% Vitamin C 90.6%

Calcium 5% Iron 18.2%

*Based on a 2000 Calorie diet

Steve And Julie's Cape Cod Scallops And Pasta Recipe