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