Scallops With Creamy Tomato Sauce Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyLow Fat
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Bay or sea scallops -5 ounces, cut into quarters | ||
| Mushrooms | 1 Cup (16 tbs), diced | |
| All-purpose flour – 1 teaspoon | ||
| Milk fat | 1/2 Cup (16 tbs) | |
| White table wine-1/4 cup, dry | ||
| Basil leaves | 1 Tablespoon | |
| Tomato Paste | 1 Teaspoon | |
| Garlic | 1 Clove (5gm) | |
| Pepper-dash | ||
| Fettuccine | 1 Cup (16 tbs), cooked | |
Directions
MAKING
1) Take a nonstick skillet of 10 inches and heat oil in it.
2) Place the scallops in it and turn the heat to medium-high cooking them for 3 minutes by turning occasionally until they turn light brown. Remove and keep them aside.
3) Add the garlic and mushrooms to the skillet and cook over medium-high heat for 2 minutes, stirring often until the mushrooms become soft.
4) Sprinkle the flour and stir it thoroughly to mix.
5) Add all the other ingredients except the fettuccine.
6) Lower the heat and cook for 3 minutes more, stirring continuously, until the mixture becomes thick.
7) Add the scallops and coat them with the sauce, cooking for a minute until heated through and through.
SERVING
8) Serve the fettuccine on a serving platter covered with the mixture of scallops.
1) Take a nonstick skillet of 10 inches and heat oil in it.
2) Place the scallops in it and turn the heat to medium-high cooking them for 3 minutes by turning occasionally until they turn light brown. Remove and keep them aside.
3) Add the garlic and mushrooms to the skillet and cook over medium-high heat for 2 minutes, stirring often until the mushrooms become soft.
4) Sprinkle the flour and stir it thoroughly to mix.
5) Add all the other ingredients except the fettuccine.
6) Lower the heat and cook for 3 minutes more, stirring continuously, until the mixture becomes thick.
7) Add the scallops and coat them with the sauce, cooking for a minute until heated through and through.
SERVING
8) Serve the fettuccine on a serving platter covered with the mixture of scallops.
Chef
