- Marinate Time
- 15 mins
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 6
Ingredients
- Salt
- 1 box
- Compliments Fettuccine
- 16 ounces
- 1 jar
- sundried tomato alfredo pasta sauce
- 15 ounces
- 1 tbsp
- finely grated and minced lemon peel (yellow part only)
- 1/3 cup
- minced Compliments Organics Chives
- 2 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1 bag
- scallops, thawed according to package instructions
- 24 ounces
Method
- Step 1
- In a 6 to 8 quart pan, bring 4 quarts of salted water to a boil over high heat.
- Step 2
- Add fettuccine. Reduce heat and simmer, stirring occasionally, until pasta is tender to bite, 9-11 minutes.
- Step 3
- Meanwhile, in a 3 to 4 quart pan, combine pasta sauce and lemon peel.
- Step 4
- Place over medium-low heat and stir often until hot, about 10 minutes.
- Step 5
- While pasta and sauce cook, rinse scallops and pat thoroughly dry between paper towels.
- Step 6
- Heat oil in a 12 to 14 inch frying pan over high heat.
- Step 7
- When pan is very hot, add scallops and cook 1 minute.
- Step 8
- With a spatula, flip scallops over and cook until no longer translucent in center (cut to test), about 1 minute more.
- Step 9
- Remove from heat.
- Step 10
- To serve, drain pasta and transfer to a large serving bowl.
- Step 11
- Add warmed sauce and all but 1 tablespoon chives.
- Step 12
- Toss well. Top with scallops and sprinkle with remaining chives.
Tips
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.
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