Scallops and Spinach Fettuccine With Red Bell Pepper Cream

Ristorante Ciao Tutti, La Grange, IL.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

• 3  large red bell peppers
• 1⁄2 cup pine nuts, toasted
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup olive oil
• 1  tablespoon garlic, chopped
• 1  cup  whipping cream
•  Italian parsley, chopped

Directions

1. Whisk first 7 ingredients in large bowl.
2. Mix in scallops.
3. Refrigerate at least 3 hours or overnight.
4. Cook fettuccine in large pot of boiling salted water until tender but still firm to bite.
5. Drain well.
6. Meanwhile, heat heavy large skillet over medium-high heat.
7. Remove scallops from marinade.
8. Add to skillet and cook just until opaque in center, about 1 minute per side.
9. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet.
10. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat.
11. Season to taste with salt and pepper.
12. Transfer to large bowl.
13. Arrange scallops atop pasta.
14. Drizzle any pan juices over scallops.
15. Sprinkle with parsley and serve.
16. Red Bell Pepper Cream Sauce:
17. Char peppers over flame or in broiler until blackened on all sides.
18. Enclose in paper bag.
19. Let stand 10 minutes.
20. Peel, seed and coarsely chop peppers.
21. Transfer to processor.
22. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped.
23. Transfer mixture to large bowl.
24. Stir in whipping cream.
25. Season with salt and pepper.
26. (Sauce can be prepared 6 hours ahead. Cover and refrigerate).