Sea Scallops and Fettuccine

By á-7018

Recipe Source: Cooking for 2

Ingredients

• 4 oz uncooked fettuccine
• 1/2 medium sweet red pepper, julienned
• 1 garlic clove, minced
• 1/2 tsp grated lemon peel
• 1/4 tsp crushed red pepper flakes
• 1 Tbs olive oil
• 1/2 cup chicken broth
• 1/4 cup white wine or additional chicken broth
• 1 Tbs lemon juice
• 8 sea scallops (about 12 ounces)
• 2 tsp grated Parmesan cheese
• Nutrition (calculated from recipe ingredients)
• Calories: 301
• Calories From Fat: 76
• Total Fat: 8.6g
• Cholesterol: 1.5mg
• Sodium: 221.5mg
• Potassium: 238.4mg
• Carbohydrates: 46.1g
• Fiber: 2.2g
• Sugar: 1.8g
• Protein: 9.6g

Details

Servings 2

Preparation

Step 1

1. Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the red pepper, garlic, lemon peel and pepper flakes in oil for 2 minutes. Stir in the broth, wine or additional broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until liquid is reduced by about half.

2. Cut each scallop in half horizontally; add to red pepper mixture. Cover
and simmer for 4-5 minutes or until firm and opaque. Drain fettuccine; top
with scallop mixture. Sprinkle with Parmesan cheese.