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Makes
Serves: 6
Level
medium
Marinate Time
15
Prep Time
5
Total Time
20

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.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
520
Saturated Fat:
6 g
Carbs:
62 g
Sugar:
7 g
Protein:
33 g
Cholesterol:
90 mg
Fiber:
4 g
Sodium:
860 mg