Scallop with Spinach Fettuccine

Name: Scallop with Spinach Fettuccine
Prep time: 24 h
Cook time: 10 min
Total time: 24 h 10 min
Yield: 6 serving(s)
Ingredients: 7 tablespoons olive oil; 1/4 cup dry white wine; 1 tablespoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon seasoning salt; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1 1/2 lbs scallops; 1 lb spinach fettuccine; 6 large red bell peppers, roasted peeled,seeded and chopped; 1/2 cup toasted pine nuts; 1 cup grated parmesan cheese; 1/2 cup olive oil; 1 tablespoon minced garlic; 2 cups whipping cream

Submitted by Diana Adcock

"Add some slivered fresh spinach and a few whole pine nuts to finish off this recipe. Serve with a salad, bread sticks and dry white wine."

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Ready In:: 24hrs 10mins
Ingredients:: 16
Serves:: 6

ingredients

7 tablespoons olive oil
¹⁄₄ cup dry white wine
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
¹⁄₂ teaspoon seasoning salt
¹⁄₂ teaspoon paprika
¹⁄₂ teaspoon chili powder
1 ¹⁄₂ lbs scallops
1 lb spinach fettuccine
6 large red bell peppers, roasted peeled,seeded and chopped
¹⁄₂ cup toasted pine nuts
1 cup grated parmesan cheese
¹⁄₂ cup olive oil
1 tablespoon minced garlic
2 cups whipping cream

directions

Whisk together the 7 T olive oil, white wine, garlic powder, oregano, basil, seasoned salt, paprika and chili powder.
Stir in scallops and pour into a freezer bag.
Chill overnight, turning a few times.
Rinse out processor and add together the chopped peppers, pine nuts, cheese, oil, garlic and whirl until smooth.
Pour into a bowl and whisk in the whipping cream.
Cover and chill overnight.
Bring a large pot of salted water to a boil and add pasta.
In a large non-stick skillet over mediun high heat cook the scallops in a small amount of oil until cooked through, about 1-2 minutes per side.
Remove from heat.
In a large saucepan heat the pepper sauce.
Drain the pasta and put into a large bowl.
Add the pepper sauce and toss well.
Pour onto a serving platter and arrange scallops on top.
Serve hot.