Scallops With Spicy Tomatoes And Fettuccine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Italian | Pasta, Seafood | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Sea scallops |
| 2 | T | Olive oil |
| 2 | Scallion, finely chopped | |
| 2 | T | Garlic, minced |
| 2 | c | Fresh tomatoes, chopped |
| 3/4 | c | Red wine |
| 3 | T | Red wine vinegar |
| 4 | T | Italian parsley, chopped |
| 1 | T | Fresh basil, chopped |
| OR 1 teaspoon dried | ||
| 1 | t | Salt |
| 3/4 | lb | Fettucine |
| 1/4 | c | Parmesan cheese, freshly |
| Grated | ||
| 4 | Sprigs fresh parsley, for | |
| Garnish |
INSTRUCTIONS
Rinse scallops and set aside. In a large saute pan heat oil and add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper. Cook on medium high for approximately 5 minutes until vigorously boiling. Reduce heat to medium low and cook for 15 minutes. Cook pasta according to package directions. While pasta is cooking add scallops to tomatoes and cook for 5 to 7 minutes until scallops are done. Add drained pasta to tomato sauce, toss. Sprinkle each serving with grated cheese and garnish with parsley. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 5.5mg
Sodium: 856.3mg
Potassium: 329.1mg
Carbohydrates: 8.1g
Fiber: 1.9g
Sugar: 3.2g
Protein: 4.1g