Chipotle Fettuccine with Scallops and Fresh Tomatoes

Chipotle Fettuccine with Scallops and Fresh Tomatoes
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Chipotle Fettuccine with Scallops and Fresh Tomatoes
  • 1 pound Flour City Pasta Chipotle Fettucine
  • 1 pound scallops, sliced in half horizontally
  • 2 cloves garlic, peeled and minced
  • 2 TBS olive oil
  • 2 TBS fresh basil, chopped
  • Fresh basil leaves
  • Sauce:
  • 2 TBS olive oil
  • ½ an onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 2 pounds fresh, market tomatoes
  1. Bring several quarts of water to a boil and cook fettuccine 6-8 minutes until al dente
  2. Meanwhile, to make sauce heat olive oil in large skillet over medium heat
  3. Add chopped onion, 1 clove garlic and pinch of salt
  4. Saute 5 minutes, until onion is softened but still white. Add tomatoes and crush with a fork as they soften
  5. In another skillet over medium-high heat combine olive oil and 2 cloves garlic and cook for about 1 minute. add scallops and ½ tsp salt.
  6. Cook 3 minutes, tossing the scallops until cooked through.
  7. Add scallops to sauce
  8. Season to taste.
  9. Place cooked pasta in a large serving dish and add scallop sauce with chopped basil. Stir together.
  10. Garnish with fresh basil leaves.



  1. catherine martin says:

    I want to try every recipe! Just read WSJ article. I think Wegmans would be a good outlet for me to buy your products! I will come to your store to make my selections for the first time. We live in Bflo. and will try soon.

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