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Scallop with Spinach Fettuccine

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“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.”
READY IN:
24hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together the 7 T olive oil, white wine, garlic powder, oregano, basil, seasoned salt, paprika and chili powder.
  2. Stir in scallops and pour into a freezer bag.
  3. Chill overnight, turning a few times.
  4. Rinse out processor and add together the chopped peppers, pine nuts, cheese, oil, garlic and whirl until smooth.
  5. Pour into a bowl and whisk in the whipping cream.
  6. Cover and chill overnight.
  7. Bring a large pot of salted water to a boil and add pasta.
  8. 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.
  9. Remove from heat.
  10. In a large saucepan heat the pepper sauce.
  11. Drain the pasta and put into a large bowl.
  12. Add the pepper sauce and toss well.
  13. Pour onto a serving platter and arrange scallops on top.
  14. Serve hot.

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