Nutritional Info

Nutrition Facts

Serving Size 1 (61g)

Calories 93
Calories from Fat 80 (87%)
Amount Per Serving %DIV
Total Fat 8.9g 14%
Saturated Fat 1.3g 7%
Monounsaturated Fat 6.6g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1.5mg 0%
Potassium 92.3mg 2%
Total Carbohydrate 2.3g 1%
Dietary Fiber 0.5g 2%
Sugars 0.1g
Protein 1g 2%

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Recipe Description
I usually make this pasta with large sea scallops. They are plump, sweet and available ail year round. Smaller bay scallops, available primarily in the northeast in the summertime, are excellent too. Do not confuse them with the tasteless calico scallops that come from warm waters. They are sometimes passed off as bay scallops, though they are generally much smaller and lacking in flavor. Bay scallops are about a half inch in diameter, with a creamy white color, while the calicos are about a quarter of an inch in size and very white.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  fresh fettuccine
2 Cup(c)  fresh basil leaves, torn into 2 or 3 pieces
1   large ripe tomato, seeded and diced
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  red pepper, crushed
1 Pound(lb)  sea scallops, cut into 1/2 inch pieces, or bay scallops, left whole
1/4 Cup(c)  olive oil
4 Clove(clv)  garlic, finely chopped


In a skillet large enough to hold all the pasta, cook the garlic in the oil over medium heat until the garlic is lightly golden, about 2 minutes. Stir in the scallops, pepper and salt to taste. Cook just until the scallops are opaque, about 1 minute. Stir in the tomato and basil. Cook 1 minute until the basil is slightly wilted. Remove the skillet from the heat. Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. Add the pasta to the skillet. Toss well, adding some of the cooking water if needed. Serve immediately.

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Fettuccine with Scallops
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