Scallops with Spicy Tomatoes and Fettuccine

Submitted by Kim127

"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!"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 1⁄2 lbs sea scallops
• 2 tablespoons olive oil
• 2 scallions, finely chopped
• 2 tablespoons minced garlic
• 2 cups chopped fresh tomatoes
• 3⁄4 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
• 3⁄4 lb fettuccine
• 1⁄4 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.

 

[EdandTheresa]

As a scallop lover this was outstanding, great flavor. Scallops didn't turn purple. Thanks Kim

 

[ellie_]

This is a really good scallop/pasta dish however the scallops turn light purple when cooked in the sauce. Otherwise the sauce is very good, but I think I may add mushrooms and/or green peppers to the sauce next time I make this dish. Thanks Kim for posting this recipe--a great alternative way of fixing scallops that the whole family enjoyed.