Frisco Bay Scallop Fettuccine



9 ounces fresh spinach fettuccine

1 medium onion

2 Tbsp. olive oil

1 can (14 to 16 ounces) Italian-style stewed tomatoes

1/2 lb. bay scallops

Salt and pepper to taste

  1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 3 to 4 minutes. Drain well.
  2. Meanwhile, chop the onion. Combine the onion and olive oil in a large frying pan over medium-high heat. Cook, stirring often, until the onion is fragrant and shiny, about 3 minutes. Add the tomatoes and their juices and increase the heat to high. Cook 4 minutes, stirring often.
  3. Add the scallops to the frying pan and cook, stirring often, until they are white, firm and cooked through, about 3 minutes.
  4. In a large bowl, combine the fettuccine with the scallops and sauce, season with salt and pepper to taste and toss well.
1 Serving: calories 350 total fat 8 g cholesterol 20 mg sodium 260 mg

Serves 4