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    You are in: Home / Recipes / Scallop with Spinach Fettuccine Recipe
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    Scallop with Spinach Fettuccine

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 10 mins

    24 hrs

    10 mins

    Dib's's Note:

    Add some slivered fresh spinach and a few whole pine nuts to finish off this recipe. Serve with a salad, bread sticks and dry white wine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk together the 7 T olive oil, white wine, garlic powder, oregano, basil, seasoned salt, paprika and chili powder.
    2. 2
      Stir in scallops and pour into a freezer bag.
    3. 3
      Chill overnight, turning a few times.
    4. 4
      Rinse out processor and add together the chopped peppers, pine nuts, cheese, oil, garlic and whirl until smooth.
    5. 5
      Pour into a bowl and whisk in the whipping cream.
    6. 6
      Cover and chill overnight.
    7. 7
      Bring a large pot of salted water to a boil and add pasta.
    8. 8
      In a large non-stick skillet over mediun high heat cook the scallops in a small amount of oil until cooked through, about 1-2 minutes per side.
    9. 9
      Remove from heat.
    10. 10
      In a large saucepan heat the pepper sauce.
    11. 11
      Drain the pasta and put into a large bowl.
    12. 12
      Add the pepper sauce and toss well.
    13. 13
      Pour onto a serving platter and arrange scallops on top.
    14. 14
      Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Scallop with Spinach Fettuccine

    Serving Size: 1 (507 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1097.8
     
    Calories from Fat 707
    64%
    Total Fat 78.6 g
    120%
    Saturated Fat 26.9 g
    134%
    Cholesterol 216.1 mg
    72%
    Sodium 496.0 mg
    20%
    Total Carbohydrate 61.2 g
    20%
    Dietary Fiber 4.1 g
    16%
    Sugars 8.0 g
    32%
    Protein 39.2 g
    78%

    The following items or measurements are not included:

    seasoning salt

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