Monday, November 25, 2013

Fettuccini With Seared Scallops and Tomatoes

Fettuccini with Seared Scallops and Tomatoes 
I am crazy about this incredibly flavorful dish!  Best of all, it's super fast, and fresh.  You can make it in the amount of time that it takes your pasta to boil!  Serve with plenty of crusty bread because you’ll want to sop up every last bit of the scallop sauce.

1 lb. fettuccine, cooked according to package directions, reserve 1 cup pasta water
¼ cup olive oil
4 large cloves garlic, minced
scant ¼ teaspoon red pepper flakes
1 tablespoon dried parsley
1 lb. fresh scallops
2 cups grape, cherry or plum tomatoes, halved lengthwise
1 cup boiling pasta water
1-2 teaspoons chicken or vegetable bouillon
fresh ground pepper
1 cup fresh grated Parmesan or Romano Cheese
fresh parsley for garnish

 First, mince garlic and cut tomatoes cut in half lengthwise.  Chop some fresh parsley.  Bring large pot of water to a boil.  Add a little olive oil and salt.  Cook pasta according to package directions.  Reserve 1 cup of hot pasta water before draining.  While water comes to a boil, place a heavy sauté pan on the heat and add olive oil.  When oil shimmers add garlic, red pepper flakes and parsley and sauté for a few minutes.   Add scallops and season with a pinch salt and fresh ground pepper, sauté 2-3 minutes until cooked through.   Remove scallops to a plate and cover with tented foil to keep them warm.   Add tomatoes to sauté pan and sauté 2 minutes.  Add pasta water and bouillon.  Season with fresh ground pepper and let simmer for a few minutes.  Remove pasta to pasta bowl and toss with a little butter, parsley and a sprinkle of salt and pepper.  Serve sauce over individual servings of hot fettuccine, top with scallops and sprinkle with grated Parmesan cheese.  Garnish with fresh parsley.  

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