Scallops With Spicy Tomatoes And Fettuccine

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Sea scallops
2 tablespoons	30ml	Olive oil
2		Scallion - finely chopped
2 tablespoons	30ml	Garlic - minced
2 cups	125g / 4.4oz	Fresh tomatoes - chopped
3/4 cup	177ml	Red wine
3 tablespoons	45ml	Red wine vinegar
4 tablespoons	60ml	Italian parsley - chopped
1 tablespoon	15ml	Fresh basil - chopped
		OR 1 teaspoon dried
1 teaspoon	5ml	Salt
3/4 lb	340g / 11oz	Fettuccine
1/4 cup	36g / 1.3oz	Parmesan cheese - freshly
		Grated
4 sections		Fresh parsley - for
		Garnish

Recipe Instructions

Rinse scallops and set aside.

In a large saute pan heat oil and add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper.

Cook on medium high for approximately 5 minutes until vigorously boiling.

Reduce heat to medium low and cook for 15 minutes. Cook pasta according to package directions.

While pasta is cooking add scallops to tomatoes and cook for 5 to 7 minutes until scallops are done.

Add drained pasta to tomato sauce, toss. Sprinkle each serving with grated cheese and garnish with parsley.

Source:
Sunset Books

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