Creamy Roasted Red Pepper Fettuccine with Scallops
Indulge in this flavorful Creamy Roasted Red Pepper Fettuccine with Scallops, a luxurious dish perfect for any occasion. The sweetness of roasted red peppers blends seamlessly with tender scallops, creating a rich and creamy sauce that envelops perfectly cooked fettuccine. This recipe balances savory garlic and fresh green onions, resulting in a delightful harmony of flavors. Serve it with a sprinkle of fresh herbs for an elegant touch—ideal for dinner parties or a cozy family meal.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
Roasted Red Peppers
2 (Jarred or homemade, pureed until smooth)
Fettuccine
1 (16 ounce) package (Cooked according to package directions)
Butter or Margarine
1/4 cup (Melted)
Garlic
1 tablespoon (Minced)
Green Onions
1/2 cup (Sliced)
Large Scallops
1 1/2 lbs (Fresh, cleaned)
Sour Cream
1 (16 ounce) carton (Plain)
Salt
to taste
Coarsely Ground Pepper
to taste
Instructions
1
Begin by preparing the roasted red peppers: remove them from the jar and blend on high until smooth, about 30-45 seconds. Set aside to allow the flavors to meld.
2
Cook the fettuccine according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving a bit of pasta water in case you need to adjust the sauce later.
3
In a large 10-inch skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, stirring occasionally to prevent burning.
4
Next, add the sliced green onions and scallops to the skillet. Cook gently for 5-7 minutes, stirring often, until the scallops are opaque and tender but not overcooked.
5
Reduce the heat to low and stir in the sour cream and the roasted red pepper puree until the mixture is well combined. Allow it to simmer for an additional 6 minutes, stirring occasionally to ensure even cooking.
6
In a large mixing bowl, combine the cooked fettuccine with the scallop mixture. Toss everything together gently to coat the pasta with the creamy sauce, adding reserved pasta water if necessary to achieve your desired consistency.
7
Season with salt and coarsely ground pepper to taste. Serve immediately, garnished with fresh herbs or extra green onions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Roasted Red Pepper Fettuccine with Scallops?
It is a luxurious pasta dish featuring a rich sauce made from pureed roasted red peppers and sour cream, topped with tender sautéed scallops.
How many people does this recipe serve?
This recipe is designed to serve 8 people.
What type of pasta should I use?
The recipe calls for one 16-ounce package of fettuccine.
How do I prepare the roasted red peppers for the sauce?
Remove the peppers from the jar and blend them on high for 30 to 45 seconds until the mixture is completely smooth.
What size scallops are best for this recipe?
Large scallops are recommended for this dish to ensure they remain tender and substantial.
How long do I need to cook the scallops?
Cook the scallops over medium heat for 5 to 7 minutes until they are opaque and tender.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1/4 cup of butter or margarine to be used for sautéing.
What provides the creaminess in the sauce?
The creaminess comes from a 16-ounce carton of plain sour cream mixed with the roasted red pepper puree.
Should I save the pasta water?
Yes, it is recommended to reserve a bit of the salted pasta water to adjust the sauce consistency if needed when tossing the pasta.
How much garlic is included in this recipe?
The recipe uses 1 tablespoon of minced garlic.
What is the best way to garnish this dish?
Garnish with fresh herbs or extra sliced green onions for an elegant touch.
How long should the sauce simmer?
After adding the sour cream and pepper puree, allow the mixture to simmer on low heat for 6 minutes.
Are the green onions cooked or raw?
The green onions are sautéed with the scallops for 5 to 7 minutes until tender.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for home cooks.
Can I use homemade roasted red peppers?
Yes, you can use either jarred or homemade roasted red peppers as long as they are pureed.
How many large scallops are required?
The recipe calls for 1.5 pounds of fresh, cleaned large scallops.
What kind of pepper is recommended for seasoning?
Coarsely ground pepper is recommended to add texture and flavor.
When should I add the salt and pepper?
Season the dish with salt and pepper to taste just before serving, after the pasta and sauce are combined.
Is this dish appropriate for a dinner party?
Absolutely, it is described as a luxurious and elegant dish perfect for dinner parties or special occasions.
Do I need to clean the scallops before cooking?
Yes, ensure the scallops are fresh and cleaned before adding them to the skillet.
What heat setting should be used for the sauce?
Reduce the heat to low when stirring in the sour cream and pepper puree to prevent the sauce from curdling.
How do I combine the pasta and the sauce?
Toss the cooked fettuccine with the scallop and pepper mixture in a large mixing bowl until the pasta is evenly coated.
What is the first step of the recipe?
The first step is preparing the roasted red pepper puree by blending them until smooth.
Should the garlic be sautéed until brown?
No, sauté the garlic for about 1 minute until fragrant, but be careful not to burn it.
Can I use different types of onions?
The recipe specifically calls for 1/2 cup of sliced green onions for their mild flavor.
Is there any sugar in this recipe?
No, there is no added sugar in this savory pasta dish.
How much fettuccine is needed?
You will need one standard 16-ounce package of fettuccine.
What is the total count of ingredients?
There are 9 primary ingredients used in this recipe.
Does the recipe include nutritional information?
The current recipe details do not include specific values for calories, fat, or carbohydrates.
Can this be served immediately?
Yes, it is best served immediately after tossing the pasta with the sauce and seasoning.