Recipe provided by Chef Miriam Ramirez – Quattro Caffe, South Coast Plaza Serves 1
Fettuccine alla Pescatora
7 oz Fettuccine
4 Alaskan Sea Scallops U10
2 oz Olive Oil
3 Mexican white shrimp 16/20
1 t Garlic – minced
1/2 t Thyme – chopped
1/2 t Oregano – chopped
1/2 t Rosemary – chopped
2 oz White wine
3 oz Clam Juice
3 oz Tomato – chopped
1 oz Basil – chiffonade
1 oz Butter Salt and pepper
Bring a large pot of salted water to boil. Once the water is to a rolling boil add pasta and cook for 6-7 minutes. The pasta should be al dente. Dust each side of the scallops with salt and pepper. Heat a saute pan, when hot add olive oil then place scallops in pan, cook for approximately 2 minutes on each side. Add shrimp, garlic, thyme, oregano, rosemary, salt and pepper, white wine and clam juice. Let simmer for 5 minutes. Add tomatoes, basil and butter and stir. Serve over the Fettuccine and garnish with basil.
Fettuccini Alla Pescatora
Fettuccini Alla Pescatora taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
- Recipe provided by Chef Miriam Ramirez – Quattro Caffe, South Coast Plaza Serves 1
- Fettuccine alla Pescatora
- 7 oz Fettuccine
- 4 Alaskan Sea Scallops U10
- 2 oz Olive Oil
- 3 Mexican white shrimp 16/20
- 1 t Garlic – minced
- 1/2 t Thyme – chopped
- 1/2 t Oregano – chopped
- 1/2 t Rosemary – chopped
- 2 oz White wine
- 3 oz Clam Juice
- 3 oz Tomato – chopped
- 1 oz Basil – chiffonade
- 1 oz Butter Salt and pepper
- Bring a large pot of salted water to boil. Once the water is to a rolling boil add pasta and cook for 6-7 minutes. The pasta should be al dente. Dust each side of the scallops with salt and pepper. Heat a saute pan, when hot add olive oil then place scallops in pan, cook for approximately 2 minutes on each side. Add shrimp, garlic, thyme, oregano, rosemary, salt and pepper, white wine and clam juice. Let simmer for 5 minutes. Add tomatoes, basil and butter and stir. Serve over the Fettuccine and garnish with basil.
