Bay Scallops With Fettuccine Recipe

• 2 1/2 ounce Extra virgin olive oil
• 4 x Garlic cloves, minced fine
• 2 lb Plump/ round fresh tomatoes, minced into sm. pie
• 1/8 tsp Basil
• 2 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 1/2 ounce Sweet vermouth
• 1 tsp Sugar
• 1 lb Bay scallops
• 1 lb spaghetti">Fettuccine or possibly thin spaghetti

1. Use a 2 qt saucepan.
2. Place in the extra virgin olive oil and garlic.
3. Lightly brown the garlic on medium temperature.
4. Add in the tomatoes, then add in remaining ingredients except the scallops.
5. Cook on low heat, at slow boil for 20 min.
6. Add in the scallops and cook another 5 min.
7. If using scallops larger than 1/2 inch cook 7 min.
8. Cook pasta according to instructions on package.
9. Drain completely.
10. Place pasta in large bowl and pour scallops and sauce over.
11. Serve.
12. Makes 4 servings.
13. NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute.
14. Then place them in cool water for couple min, then skin can be removed.

olive oil, garlic, tomatoes, basil, salt, pepper, sugar, bay scallops, spaghettifettuccine

Taken from cookeatshare.com/recipes/bay-scallops-with-fettuccine-80500 (may not work)