Scallop with Spinach Fettuccine

• 7 tablespoons olive oil
• 14 cup dry white wine
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 12 teaspoon seasoning salt
• 12 teaspoon paprika
• 12 teaspoon chili powder
• 1 12 lbs scallops
• 1 lb spinach fettuccine
• 6 large red bell peppers, roasted peeled,seeded and chopped
• 12 cup toasted pine nuts
• 1 cup grated parmesan cheese
• 12 cup olive oil
• 1 tablespoon minced garlic
• 2 cups whipping cream

1. Whisk together the 7 T olive oil, white wine, garlic powder, oregano, basil, seasoned salt, paprika and chili powder.
2. Stir in scallops and pour into a freezer bag.
3. Chill overnight, turning a few times.
4. Rinse out processor and add together the chopped peppers, pine nuts, cheese, oil, garlic and whirl until smooth.
5. Pour into a bowl and whisk in the whipping cream.
6. Cover and chill overnight.
7. Bring a large pot of salted water to a boil and add pasta.
8. In a large non-stick skillet over mediun high heat cook the scallops in a small amount of oil until cooked through, about 1-2 minutes per side.
9. Remove from heat.
10. In a large saucepan heat the pepper sauce.
11. Drain the pasta and put into a large bowl.
12. Add the pepper sauce and toss well.
13. Pour onto a serving platter and arrange scallops on top.
14. Serve hot.

olive oil, white wine, garlic, oregano, basil, salt, paprika, chili powder, fettuccine, red bell peppers, nuts, parmesan cheese, olive oil, garlic, whipping cream

Taken from www.food.com/recipe/scallop-with-spinach-fettuccine-56720 (may not work)