Scallop Fettuccine
Serving Size / Yield
4-6 servings
Ingredients
- 4 lg. garlic cloves, finely chopped
- 1/4 C. olive oil
- 1 lb. sea scallops, cut into 1/2-inch pieces
- pinch crushed red pepper
- salt
- 1 lg. ripe tomato, seeded and diced
- 2 C. basil leaves, torn into 3 pieces
- 1 lb. fettuccine
Directions
In a large skillet, cook the garlic in the oil over medium heat until garlic is golden, 2 minutes. Stir in the scallops, pepper and salt to taste. Cook until scallops are opaque, about 1 minute. Stir in the tomato and basil. Cook 1 minute until the basil is wilted. Remove skillet from heat. Bring 4 qts. water to a boil. Add 2 Tbs. salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until pasta is al dente. Add pasta to the skillet. Toss well. Serve.
