TLC Cooking "Scallops and Marinara Sauce on Spinach Fettuccine"

Scallops and Marinara Sauce on Spinach Fettuccine

Scallops and Marinara Sauce on Spinach Fettuccine

Prep and Cook Time 30 minutes

YIELD Makes 4 servings
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Quick-cooking scallops require no preparation. They are high in protein and low in fat–a perfect combination.

INGREDIENTS

3	teaspoons olive oil, divided
1	cup chopped onion
1	cup sliced mushrooms
1	red bell pepper, chopped
1	can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1/2	teaspoon Thai chili paste* (optional)
9	ounces fresh uncooked spinach fettuccine
12	ounces scallops, rinsed and drained
2	tablespoons freshly grated Parmesan cheese
2	teaspoons chopped chives

*Thai chili paste is available at some larger supermarkets and at Oriental markets.

PREPARATION:

For Marinara Sauce, heat 1 teaspoon olive oil in saucepan over medium heat until hot. Add onion. Cook and stir 3 minutes or until onion is soft. Add mushrooms, pepper, tomatoes and chili paste. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
Cook fettuccine according to package directions, omitting salt. Drain; keep warm. Meanwhile, heat remaining 2 teaspoons olive oil in large nonstick skillet over medium heat until hot. Add scallops. Cook and stir 4 minutes or until scallops are opaque.
Divide spinach fettuccine among serving plates. Top with marinara sauce and scallops. Sprinkle with Parmesan and chives.

This recipe appears in: Shellfish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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