roasted red pepper & scallop fettuccine
(3 ratings)
Roasted red pepper sauce adds color and flavor to scallops served over pasta. Recipe / Photo Adapted from Land o Lakes
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(3 ratings)
yield
8 serving(s)
prep time
25 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For roasted red pepper & scallop fettuccine
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2whole red peppers
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16 ozpackage uncooked dried fettuccine
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1/4 cbutter (or margarine)
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2 tspfinely chopped fresh garlic
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1/2 csliced green onions
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1 1/2 lbfresh, or frozen, large scallops
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16 ozcarton dairy sour cream
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salt to taste
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coarsely ground black pepper to taste
How To Make roasted red pepper & scallop fettuccine
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1Heat oven to 400 F. Place whole red peppers on cookie sheet. Bake, turning occasionally, for 25 to 35 minutes or until skins are blackened.
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2Cool; remove skins and seeds. In a 5 cup blender, puree peppers on high until smooth (30 to 45 seconds). Set aside.
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3Prepare fettuccine according to package directions; drain. In a 10 inch skillet melt butter; add garlic. Cook over medium heat, stirring occasionally, 1 minute.
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4Add green onions and scallops. Continue cooking, stirring occasionally, until scallops are tender (5 to 7 minutes). Stir in sour cream and red pepper puree until well mixed
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5Continue cooking until heated through (4 to 6 minutes). In a large bowl toss together scallop mixture and cooked fettuccine. Season to taste
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