Scallops and Spinach Fettuccine With Red Bell Pepper Cream Recipe

Name: Scallops and Spinach Fettuccine With Red Bell Pepper Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; ¼ cup dry white wine; 1 tablespoon garlic powder; 1 ½ teaspoons dried oregano; ½ teaspoon seasoning salt; ½ teaspoon paprika; ½ teaspoon chili powder; 1 14 lbs sea scallops; 1 lb spinach egg noodles; 3 large red bell peppers; ½ cup pine nuts, toasted; ½ cup parmesan cheese, grated; ¼ cup olive oil; 1 tablespoon garlic, chopped; 1 cup whipping cream; Italian parsley, chopped

Servings: persons

6 tablespoons olive oil
¼ cup dry white wine
1 tablespoon garlic powder
1 ½ teaspoons dried oregano
½ teaspoon seasoning salt
½ teaspoon paprika
½ teaspoon chili powder
1 14 lbs sea scallops
1 lb spinach egg noodles
3 large red bell peppers
½ cup pine nuts, toasted
½ cup parmesan cheese, grated
¼ cup olive oil
1 tablespoon garlic, chopped
1 cup whipping cream
Italian parsley, chopped

1
Whisk first 7 ingredients in large bowl.
2
Mix in scallops.
3
Refrigerate at least 3 hours or overnight.
4
Cook fettuccine in large pot of boiling salted water until tender but still firm to bite.
5
Drain well.
6
Meanwhile, heat heavy large skillet over medium-high heat.
7
Remove scallops from marinade.
8
Add to skillet and cook just until opaque in center, about 1 minute per side.
9
Bring Red Bell Pepper Cream Sauce to simmer in another large skillet.
10
Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat.
11
Season to taste with salt and pepper.
12
Transfer to large bowl.
13
Arrange scallops atop pasta.
14
Drizzle any pan juices over scallops.
15
Sprinkle with parsley and serve.
16
Red Bell Pepper Cream Sauce:.
17
Char peppers over flame or in broiler until blackened on all sides.
18
Enclose in paper bag.
19
Let stand 10 minutes.
20
Peel, seed and coarsely chop peppers.
21
Transfer to processor.
22
Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped.
23
Transfer mixture to large bowl.
24
Stir in whipping cream.
25
Season with salt and pepper.
26
(Sauce can be prepared 6 hours ahead.
27
Cover and refrigerate).

1254

kcal

Calories

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: 6 tablespoons olive oil, ¼ cup dry white wine, 1 tablespoon garlic powder, 1 ½ teaspoons dried oregano, and more.

Yes, Scallops and Spinach Fettuccine With Red Bell Pepper Cream 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.

Scallops and Spinach Fettuccine With Red Bell Pepper Cream

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