Scallops And Spinach Fettuccine With Red Bell Pepper Cream

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tablespoons olive oil
• 1/4 cup dry wine
• 1 tablespoon garlic powder
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 1/4 lbs sea scallops
• 1 lb spinach egg noodles
• 3 large red bell peppers
• 1/2 cup pine nuts, toasted
• 1/2 cup parmesan cheese, grated
• 1/4 cup olive oil
• 1 tablespoon garlic, chopped
• 1 cup whipping cream
• italian parsley, chopped

Recipe

• 1 whisk first 7 ingredients in large bowl.
• 2 mix in scallops.
• 3 refrigerate at least 3 hours or overnight.
• 4 cook fettuccine in large pot of boiling salted water until tender but still firm to bite.
• 5 drain well.
• 6 meanwhile, heat heavy large skillet over medium-high heat.
• 7 remove scallops from marinade.
• 8 add to skillet and cook just until opaque in center, about 1 minute per side.
• 9 bring red bell pepper cream sauce to simmer in another large skillet.
• 10 add fettuccine to red bell pepper cream sauce and toss to coat.
• 11 season to taste with salt and pepper.
• 12 transfer to large bowl.
• 13 arrange scallops atop pasta.
• 14 drizzle any pan juices over scallops.
• 15 sprinkle with parsley and serve.
• 16 red bell pepper cream sauce:.
• 17 char peppers over flame or in broiler until blackened on all sides.
• 18 enclose in paper bag.
• 19 let stand 10 minutes.
• 20 peel, seed and coarsely chop peppers.
• 21 transfer to processor.
• 22 add pine nuts, parmesan, olive oil and garlic and process until peppers are finely chopped.
• 23 transfer mixture to large bowl.
• 24 stir in whipping cream.
• 25 season with salt and pepper.
• 26 (sauce can be prepared 6 hours ahead. cover and refrigerate).