Ingredients
1
1/4 pounds sea scallops
1
pound spinach fettuccine
Red Bell Pepper Cream Sauce
Chopped fresh Italian parsley
Directions
1.
Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
2.
Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
3.
Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.
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