Scallops with Spicy Tomatoes and Fettuccine
Elevate your weeknight dinner game with this luxurious recipe for Scallops with Spicy Tomatoes and Fettuccine—a dish that’s as easy to prepare as it is impressive to serve. Perfectly seared sea scallops take center stage, boasting a golden crust and tender, buttery interior. They’re nestled atop a bed of al dente fettuccine tossed in a rich, spicy tomato sauce made with juicy cherry tomatoes, fragrant garlic, a touch of red pepper flakes, and a splash of white wine for depth. Finished with a swirl of heavy cream, fresh basil, and a generous sprinkle of Parmesan cheese, this dish strikes the perfect balance of decadence and heat. Ready in just 40 minutes, this recipe is ideal for a date night at home or a special family meal—beautifully plated and irresistibly flavorful!
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Recipe Information
Ingredients
- 12 ounces Fettuccine
- 3 tablespoons Olive oil
- 1 pound Large sea scallops
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 units Garlic cloves, minced
- 0.5 teaspoon Red pepper flakes
- 2 cups Cherry tomatoes, halved
- 0.5 cup White wine
- 0.25 cup Heavy cream
- 0.25 cup Fresh basil, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the fettuccine aside.
Pat the scallops dry with paper towels and season them with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops in a single layer and sear them for about 2-3 minutes per side, or until golden brown and opaque in the center. Remove the scallops from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet and season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
Pour in the white wine and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet. Stir in the heavy cream and cook for an additional 2 minutes until slightly thickened.
Add the cooked fettuccine to the skillet, tossing it with the spicy tomato sauce to coat evenly. If needed, add a splash of the reserved pasta water to loosen the sauce.
Return the seared scallops to the skillet, nestling them into the pasta. Cook for 1-2 minutes until the scallops are warmed through.
Sprinkle the chopped basil and grated Parmesan cheese over the pasta. Gently toss one last time and serve immediately.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4608 mg | 200% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.7 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2765 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
