Scallops with Spicy Tomatoes and Fettuccine

Kim127's Note:

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!

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 ½ lbs sea scallops
• 2 tablespoons olive oil
• 2 scallions , finely chopped
• 2 tablespoons minced garlic
• 2 cups chopped fresh tomatoes
• ¾ cup red wine
• 3 tablespoons red wine vinegar
• 4 tablespoons chopped parsley
• 1 tablespoon chopped fresh basil (or 1 teaspooon dried)
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• ¾ lb fettuccine
• ¼ cup freshly grated parmesan cheese

Directions:

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.

Reviews

[susie cooks]

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.

[AmandaInOz]

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!

[Cluich]

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.