Scallops with Spicy Tomatoes and Fettuccine

Total Time
Prep 10 mins
Cook 35 mins

I haven't tried this yet, but I wanted to make sure I didn't lose the recipe and so posted it here. I'll be waiting for my garden tomatoes for this one!

Ingredients Nutrition


  1. Rinse scallops and set aside.
  2. In a large saute pan heat oil and then add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper.
  3. Cook on medium-high heat for about 5 minutes and until vigorously boiling.
  4. Reduce heat to medium-low and cook for 15 minutes.
  5. Cook pasta according to package directions.
  6. While the pasta is cooking, add scallops to tomatoes and cook for another 5-7 minutes or until scallops are done.
  7. Add drained pasta to sauce and toss.
  8. Sprinkle each serving with the Parmesan cheese.


Most Helpful

This is very good. But it did turn the scallops a weird color. I added green pepper as suggested in other reviews and it turned out great. Next time I make this I am going to use a white wine instead of red.

susie cooks June 25, 2008

This was a really nice scallop dish. I think the sauce could have been a bit richer in flavour. I'd also be interested in trying the sauce with white wine and white wine vinegar next time. Thanks Kim!

AmandaInOz January 21, 2008

I liked this a lot! I used bay scallops, because I like the way the smaller scallops mix with pasta, and they didn't turn purple at all. I do agree with ellie, though, in that I think that mushrooms or green peppers would be a nice addition to make the tomato sauce a bit more robust.

Cluich May 13, 2007

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