roasted red pepper & scallop fettuccine

Name: Roasted Red Pepper & Scallop Fettuccine
Prep time: 25 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: Italian
Ingredients: 2 - whole red peppers; 16 ounce(s) package uncooked dried fettuccine; 1/4 cup(s) butter (or margarine); 2 teaspoon(s) finely chopped fresh garlic; 1/2 cup(s) sliced green onions; 1 1/2 pound(s) fresh, or frozen, large scallops; 16 ounce(s) carton dairy sour cream; - salt to taste; - coarsely ground black pepper to taste

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

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

How To Make roasted red pepper & scallop fettuccine

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
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