Scallop with Spinach Fettuccine Recipe

Name: Scallop with Spinach Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil; ¼ cup dry white wine; 1 tablespoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon seasoning salt; ½ teaspoon paprika; ½ teaspoon chili powder; 1 12 lbs scallops; 1 lb spinach fettuccine; 6 large red bell peppers, roasted peeled,seeded and chopped; ½ cup toasted pine nuts; 1 cup grated parmesan cheese; ½ cup olive oil; 1 tablespoon minced garlic; 2 cups whipping cream

Servings: persons

7 tablespoons olive oil
¼ cup dry white wine
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon seasoning salt
½ teaspoon paprika
½ teaspoon chili powder
1 12 lbs scallops
1 lb spinach fettuccine
6 large red bell peppers, roasted peeled,seeded and chopped
½ cup toasted pine nuts
1 cup grated parmesan cheese
½ cup olive oil
1 tablespoon minced garlic
2 cups whipping cream

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.

1307

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 tablespoons olive oil, ¼ cup dry white wine, 1 tablespoon garlic powder, 1 teaspoon dried oregano, and more.

Yes, Scallop with Spinach Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop with Spinach Fettuccine

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