- Marinate Time
- 15 mins
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 6
Ingredients
- Salt
- 1 box
- Compliments Fettuccine
- 16 ounces
- 1 jar
- sundried tomato alfredo pasta sauce
- 15 ounces
- 1 tbsp
- finely grated and minced lemon peel (yellow part only)
- 1/3 cup
- minced Compliments Organics Chives
- 2 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1 bag
- scallops, thawed according to package instructions
- 24 ounces
Method
Step 1
In a 6 to 8 quart pan, bring 4 quarts of salted water to a boil over high heat.
Step 2
Add fettuccine. Reduce heat and simmer, stirring occasionally, until pasta is tender to bite, 9-11 minutes.
Step 3
Meanwhile, in a 3 to 4 quart pan, combine pasta sauce and lemon peel.
Step 4
Place over medium-low heat and stir often until hot, about 10 minutes.
Step 5
While pasta and sauce cook, rinse scallops and pat thoroughly dry between paper towels.
Step 6
Heat oil in a 12 to 14 inch frying pan over high heat.
Step 7
When pan is very hot, add scallops and cook 1 minute.
Step 8
With a spatula, flip scallops over and cook until no longer translucent in center (cut to test), about 1 minute more.
Step 9
Remove from heat.
Step 10
To serve, drain pasta and transfer to a large serving bowl.
Step 11
Add warmed sauce and all but 1 tablespoon chives.
Step 12
Toss well. Top with scallops and sprinkle with remaining chives.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
