Tomato Fettuccine With Scallops
Delight in this flavorful tomato fettuccine with tender scallops, fresh herbs, and vibrant vegetables—perfect for a sophisticated yet comforting seafood pasta dish.
Ingredients
- 1/4 lb. (110 g) unsalted butter ⓘ
- 3 cloves garlic, crushed ⓘ
- 1 3/4 c. (440 mL) button mushrooms, sliced ⓘ
- 3 Tbsp. (45 mL) fresh lemon juice ⓘ
- 1/2 lb. (225 g) fresh scallops ⓘ
- 4 very small young zucchini, cut into 1 1/4-inch (3 cm) long julienne strips ⓘ
- 3 Tbsp. (45 mL) finely chopped fresh parsley ⓘ
- salt and freshly ground black pepper ⓘ
- pinch of cayenne pepper ⓘ
- 1 lb. (450 g) fresh tomato fettuccine ⓘ
- 3 Tbsp. (45 mL) chopped, fresh parsley, to garnish ⓘ
- 1 lb. fresh spinach ⓘ
- 4 large ripe tomatoes, seeded and cut into 1/4-inch dice
- 6 scallions (3 inches green left on), thinly sliced ⓘ
- 2 Tbsp. drained capers ⓘ
- 6 Tbsp. chopped, fresh dill ⓘ
- 1/4 c. olive oil
- salt and black pepper to taste
- 1/2 lb. shaped pasta (fusili or bow tie) ⓘ
Instructions
- Stack 8 to 10 spinach leaves, roll diagonally, and cut into slivers; repeat until all spinach is sliced.
- Place the sliced spinach into a large bowl.
- Toss the spinach, tomatoes, scallions, capers, 4 tablespoons of chopped dill, olive oil, salt, and black pepper in the bowl; set aside.
Tips & Substitutions
For a richer flavor, consider substituting the butter with a mix of olive oil and butter. If you can't find fresh scallops, shrimp or even chicken can work as a substitute. To save time, use pre-sliced mushrooms and pre-washed spinach. This recipe can also be adapted by adding sautéed vegetables like bell peppers or carrots to enhance the dish further.
Serving Suggestions
Serve this dish with a light salad or garlic bread for a complete meal. A glass of chilled white wine pairs wonderfully with the scallops and enhances the flavors of the dish. For a more substantial meal, consider serving alongside Italian recipes such as Seafood Lasagne (Worth All The Effort) or Fettuccine Primavera With Smoked Salmon.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving as it can make the pasta gummy. Enjoy the dish again as a quick lunch or dinner.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Fettuccine With Scallops contains roughly 1495 calories, with 36g protein, 156g carbohydrates, and 97g fat. It is an excellent source of vitamin A (323% of the Daily Value), vitamin C (253% of the Daily Value), and dietary fiber (152% of the Daily Value). Note that it is relatively high in sodium, at 2822mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried pasta instead of fresh?
Yes, you can use dried pasta such as fettuccine or bow tie, but adjust the cooking time according to package instructions. Fresh pasta cooks quickly, so be cautious not to overcook it. Dried pasta may take a bit longer but will still yield delicious results.
What can I substitute for fresh scallops?
If fresh scallops are unavailable, shrimp or fish like cod or tilapia can be great alternatives. You can also use cooked crab meat for a different flavor profile. Adjust the cooking time accordingly, as these substitutes may cook faster or slower than scallops.
How can I make this dish vegetarian?
To make this dish vegetarian, simply omit the scallops and add more vegetables like bell peppers, asparagus, or peas. You can also include plant-based protein such as chickpeas or tofu for added texture and nutrition, making it a hearty meal without the seafood.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).