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Roasted Red Pepper & Scallop Fettuccine

Russ Myers


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

★★★★★ 3 votes
25 Min
1 Hr 10 Min
Stove Top


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).
Set aside.
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

About this Recipe

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