| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sea scallops |
| 2 |
tb |
Olive oil |
| 2 |
|
Scallion — finely chopped |
| 2 |
tb |
Garlic — minced |
| 2 |
c |
Fresh tomatoes — chopped |
| 3/4 |
c |
Red wine |
| 3 |
tb |
Red wine vinegar |
| 4 |
tb |
Italian parsley — chopped |
| 1 |
tb |
Fresh basil — chopped |
|
|
OR 1 teaspoon dried |
| 1 |
ts |
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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