Scallop Fettuccine


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The fresher the scallops, the better this dish will be!

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Serving Size / Yield

4-6 servings


  • 4 lg. garlic cloves, finely chopped
  • 1/4 C. olive oil
  • 1 lb. sea scallops, cut into 1/2-inch pieces
  • 1 pinch crushed red pepper
  • 2 tbs. salt
  • 1 lg. ripe tomato, seeded and diced
  • 2 C. basil leaves, torn into 3 pieces
  • 1 lb. fettuccine

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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.

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