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
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.
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.
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.
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.
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/