Roasted Red Pepper & Scallop Fettuccine

Russ Myers

By
@Beegee1947

Roasted red pepper sauce adds color and flavor to scallops served over pasta.
Recipe / Photo Adapted from Land o Lakes


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Comments:

Serves:

8

Prep:

25 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

2
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

Directions Step-By-Step

1
Heat oven to 400 F.
Place whole red peppers on cookie sheet.
Bake, turning occasionally, for 25 to 35 minutes or until skins are blackened.
2
Cool; remove skins and seeds.
In a 5 cup blender, puree peppers on high until smooth (30 to 45 seconds).
Set aside.
3
Prepare fettuccine according to package directions; drain.
In a 10 inch skillet melt butter; add garlic.
Cook over medium heat, stirring occasionally, 1 minute.
4
Add 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
5
Continue cooking until heated through (4 to 6 minutes).
In a large bowl toss together scallop mixture and cooked fettuccine.
Season to taste

About this Recipe

Course/Dish: Pasta, Roasts, Seafood
Main Ingredient: Pasta
Regional Style: Italian