Sea Scallops with Tomato Fettuccine

• Seafood

  • 3/4 lb Sea scallops

• Produce

  • 2 Garlic cloves
  • 1/4 cup Onion
  • 2 tbsp Parsley, fresh
  • 4 tbsp Sun dried tomatoes

• Pasta & Grains

  • 6 oz Tomato fettuccine

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tsp Butter
  • 1/2 cup Heavy cream

Found on recipesfoodandcooking.com

Description

Ingredients

• ¾ lb. sea scallops
• 1 tablespoon olive oil
• 1 teaspoon butter
• salt and pepper
• 6 oz. tomato fettuccine
• ¼ cup chopped minced onion
• 2 - 3 garlic cloves - minced
• 4 tablespoons sun dried tomatoes
• 2 tablespoons chopped fresh parsley
• ½ cup heavy cream
• salt and pepper

Directions

• Clean the scallops, remove the beard if there is one. Put the scallops on a paper to dry them. Turn over, Season with salt and pepper.
• Bring a pot of salted water to a boil. Add the pasta and cook until ala dente. Strain and set aside while you cook the scallops.
• Add the olive oil and butter to a saute pan. Place the scallops in the pan over medium high heat. Cook without turning until bottom of scallops are browned, about 4 minutes. Turn over and cook until done. Remove to a plate.
• Add the onions, garlic to the pan you just sauteed the scallops in. Stir and as soon as they turn transparent, add the cream. Bring to a boil and reduce quickly by a third. Stir in the sun dried tomatoes and parsley. Add the pasta, Season with salt and pepper.
• Divide the pasta between 2 dinner plates. Top with the scallops.