SCALLOPS WITH SPICY TOMATOES AND FETTUCCINE

Scallops with Spicy Tomatoes and Fettuccine image

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!

Provided by Kim127

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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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

Steps:

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

Nutrition Facts : Calories 630.2, Fat 13.9, SaturatedFat 3.2, Cholesterol 133.6, Sodium 980.1, Carbohydrate 72.4, Fiber 4.5, Sugar 4.6, Protein 44.5

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