Scallops With Spicy Tomatoes & Fettuccine

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Servings: 4 Difficulty: Intermediate
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Pan-seared scallops meet a vibrant, spicy tomato sauce tossed with tender fettuccine for a quick gourmet dinner.
Scallops With Spicy Tomatoes & Fettuccine recipe image
Scallops With Spicy Tomatoes & Fettuccine recipe image
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Scallops With Spicy Tomatoes & Fettuccine

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 333.2

Description

This elegant yet approachable dish combines the sweet, tender texture of pan-seared sea scallops with a robust, spicy tomato sauce. The sauce is built with fresh chopped tomatoes, red wine, and a splash of vinegar for brightness, simmered with garlic, scallions, and fresh herbs to create a deeply flavorful base. The fettuccine acts as the perfect vehicle, soaking up the savory juices while providing a satisfying chew. Its an ideal weeknight dinner that feels special enough for date night. The combination of rich seafood, bright acidity, and mild heat creates a balanced flavor profile that appeals to seafood lovers and pasta fans alike. Serve immediately for the best texture and flavor experience.

Ingredients

Directions

  1. Rinse the sea scallops under cold water and pat them completely dry with paper towels; set aside.
  2. Bring a large pot of salted water to a boil for the pasta.
  3. In a large saut pan, heat the olive oil over medium-high heat.
  4. Add the chopped scallions, minced garlic, chopped tomatoes, red wine, red wine vinegar, parsley, basil, salt, and pepper to the pan.
  5. Cook the sauce mixture for approximately 5 minutes, stirring occasionally, until it is vigorously boiling.
  6. Reduce the heat to medium-low and let the sauce simmer for 15 minutes to allow flavors to meld.
  7. Cook the fettuccine according to package directions until al dente.
  8. While the pasta cooks, add the scallops to the simmering tomato sauce.
  9. Cook the scallops in the sauce for 5 to 7 minutes, turning once, until they are opaque and cooked through.
  10. Drain the cooked pasta and add it directly to the pan with the scallops and sauce.
  11. Toss everything together until the pasta is evenly coated in the sauce.
  12. Serve immediately, sprinkling each serving with freshly grated Parmesan cheese and garnishing with fresh parsley sprigs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 333.2kcal
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 2.3g12%
Cholesterol 66.6mg23%
Sodium 1068.1mg45%
Total Carbohydrate 18.1g7%
Dietary Fiber 1.7g7%
Sugars 12.8g
Protein 27.6g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcrowd the pan when cooking the sauce initially if you want a thicker consistency, though simmering reduces it nicely.

Scallops cook quickly; avoid overcooking them as they can become rubbery. They are done when they turn opaque white.

If fresh tomatoes are not in season, use high-quality canned crushed tomatoes for a consistent texture and flavor.

For a spicier kick, add a pinch of red pepper flakes along with the garlic.

Reserve a cup of pasta water before draining; add a splash to the pan if the sauce seems too thick for the pasta.

Keywords: scallops, fettuccine, tomato sauce, spicy, seafood, pasta, italian, garlic, basil, parsley, red wine, dinner, quick meal, gourmet, weeknight, pan-seared, fresh herbs
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