Basil Scallops with Spinach Fettuccine

Basil Scallops with Spinach Fettuccine
Photo by Oxmoor House

Ingredients

  • 1 ½ pounds sea scallops
  • 1 tablespoon chopped fresh basil
  • 1 ½ pounds sea scallops
  • ¾ teaspoon freshly ground black pepper
  • 8 ounces uncooked spinach fettuccine
  • ¾ cup dry white wine or low-sodium chicken broth
  • 1/3 cup finely chopped green onion (about 2)
  • + 15 more ingredients
    • ¾ teaspoon freshly ground black pepper
    • 1/3 cup finely chopped green onion (about 2)
    • 1 tablespoon Dijon mustard
    • 2 tablespoons extravirgin olive oil
    • Cooking spray
    • ¼ teaspoon salt
    • 3 tablespoons chopped fresh parsley
    • ¾ cup dry white wine or low-sodium chicken broth
    • ¼ teaspoon salt
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped fresh basil
    • 2 tablespoons extravirgin olive oil
    • Cooking spray
    • 3 tablespoons chopped fresh parsley
    • 8 ounces uncooked spinach fettuccine

Cook pasta according to package directions, omitting salt and fat. Drain. Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or u...

View full recipe at My Recipes

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