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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

How to Make Roasted Red Pepper & Scallop Fettuccine


  • 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

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About Roasted Red Pepper & Scallop Fettuccine

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