Ristorante Ciao Tutti, La Grange, IL.
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Units: US | Metric
- 6 tablespoons olive oil
- 1/4 cup dry white wine
- 1 tablespoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 1/4 lbs sea scallops
- 1 lb spinach egg noodles
Red Bell Pepper Cream Sauce
- 1Whisk first 7 ingredients in large bowl.
- 2Mix in scallops.
- 3Refrigerate at least 3 hours or overnight.
- 4Cook fettuccine in large pot of boiling salted water until tender but still firm to bite.
- 5Drain well.
- 6Meanwhile, heat heavy large skillet over medium-high heat.
- 7Remove scallops from marinade.
- 8Add to skillet and cook just until opaque in center, about 1 minute per side.
- 9Bring Red Bell Pepper Cream Sauce to simmer in another large skillet.
- 10Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat.
- 11Season to taste with salt and pepper.
- 12Transfer to large bowl.
- 13Arrange scallops atop pasta.
- 14Drizzle any pan juices over scallops.
- 15Sprinkle with parsley and serve.
- 16Red Bell Pepper Cream Sauce:.
- 17Char peppers over flame or in broiler until blackened on all sides.
- 18Enclose in paper bag.
- 19Let stand 10 minutes.
- 20Peel, seed and coarsely chop peppers.
- 21Transfer to processor.
- 22Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped.
- 23Transfer mixture to large bowl.
- 24Stir in whipping cream.
- 25Season with salt and pepper.
- 26(Sauce can be prepared 6 hours ahead. Cover and refrigerate).
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Nutritional Facts for Scallops and Spinach Fettuccine With Red Bell Pepper Cream
Serving Size: 1 (347 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 844.2
- Calories from Fat 463
- Total Fat 51.4 g
- Saturated Fat 15.1 g
- Cholesterol 156.2 mg
- Sodium 577.8 mg
- Total Carbohydrate 66.3 g
- Dietary Fiber 7.7 g
- Sugars 4.1 g
- Protein 29.2 g
The following items or measurements are not included: