Creamy Tomato Fettuccine and Scallops
Prep Time
Serves
Cooking Mode
Salt
1 box Compliments Fettuccine
1 jar sundried tomato alfredo pasta sauce
1 tbsp finely grated and minced lemon peel (yellow part only)
⅓ cup minced Compliments Organics Chives
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 bag scallops, thawed according to package instructions
Salt
1 box Compliments Fettuccine
1 jar sundried tomato alfredo pasta sauce
1 tbsp finely grated and minced lemon peel (yellow part only)
⅓ cup minced Compliments Organics Chives
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 bag scallops, thawed according to package instructions
Directions
1In a 6 to 8 quart pan, bring 4 quarts of salted water to a boil over high heat.
2Add fettuccine. Reduce heat and simmer, stirring occasionally, until pasta is tender to bite, 9-11 minutes.
3Meanwhile, in a 3 to 4 quart pan, combine pasta sauce and lemon peel.
4Place over medium-low heat and stir often until hot, about 10 minutes.
5While pasta and sauce cook, rinse scallops and pat thoroughly dry between paper towels.
6Heat oil in a 12 to 14 inch frying pan over high heat.
7When pan is very hot, add scallops and cook 1 minute.
8With a spatula, flip scallops over and cook until no longer translucent in center (cut to test), about 1 minute more.
9Remove from heat.
10To serve, drain pasta and transfer to a large serving bowl.
11Add warmed sauce and all but 1 tablespoon chives.
12Toss well. Top with scallops and sprinkle with remaining chives.
Tips
1
This recipe takes only 20 minutes total, but remember to plan ahead and thaw the scallops overnight in the refrigerator so that they’re ready to go when you are.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note