Sea Scallops with Tomato Fettuccine
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Serves: Serves 2
 
Tender sauteed sea scallops with Fettuccine dressed in heavy cream, sun dried tomatoes, parsley, garlic, onions and Parmesan cheese.
Ingredients
Seafood
  • 3/4 lb. sea scallops
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • salt and pepper
Tomato Fettuccine
  • 6 oz. tomato fettuccine
  • 1/4 cup chopped minced onion
  • 2 - 3 garlic cloves - minced
  • 4 tablespoons sun dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup heavy cream
  • salt and pepper
Instructions
  1. Clean the scallops, remove the beard if there is one. Put the scallops on a paper to dry them. Turn over, Season with salt and pepper.
  2. Bring a pot of salted water to a boil. Add the pasta and cook until ala dente. Strain and set aside while you cook the scallops.
  3. Add the olive oil and butter to a saute pan. Place the scallops in the pan over medium high heat. Cook without turning until bottom of scallops are browned, about 4 minutes. Turn over and cook until done. Remove to a plate.
  4. Add the onions, garlic to the pan you just sauteed the scallops in. Stir and as soon as they turn transparent, add the cream. Bring to a boil and reduce quickly by a third. Stir in the sun dried tomatoes and parsley. Add the pasta, Season with salt and pepper.
  5. Divide the pasta between 2 dinner plates. Top with the scallops.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/02/12/sea-scallops-tomato-fettuccine/