Roasted Red Pepper & Scallop Fettuccine
Recipe / Photo Adapted from Land o Lakes
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- whole red peppers
- 16 oz
- package uncooked dried fettuccine
- 1/4 c
- butter (or margarine)
- 2 tsp
- finely chopped fresh garlic
- 1/2 c
- sliced green onions
- 1 1/2 lb
- fresh, or frozen, large scallops
- 16 oz
- carton dairy sour cream
- salt to taste
- coarsely ground black pepper to taste
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.
2Cool; remove skins and seeds.
In a 5 cup blender, puree peppers on high until smooth (30 to 45 seconds).
3Prepare fettuccine according to package directions; drain.
In a 10 inch skillet melt butter; add garlic.
Cook over medium heat, stirring occasionally, 1 minute.
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
5Continue cooking until heated through (4 to 6 minutes).
In a large bowl toss together scallop mixture and cooked fettuccine.
Season to taste