Drunken Scallop Fettucini

Drunken Scallop Fettucini*

4 servings of whole wheat fettucini

1/2 tbsp butter

1/2 cup onion, chopped

3 cloves of garlic, minced
8 medium sized scallops
1 cup white wine
1 small red bell pepper,sliced
3 large white mushrooms, sliced
3/4 cup marinara sauce
1/2 tbsp oregano
1/4 cup parmigiano reggiano
salt and pepper to taste

Cook fettucini according to package directions. Reserve 1/2 cup pasta water.

As the fettucini is cooking, melt butter in a large skillet over medium heat. Add onion and garlic. Cook for 3 minutes or until onions start to become translucent. Add scallops and the 1/2 half cup of white white. Cook for 2-3 minutes per side, or until they have turned white. Remove scallops from the pan and cover with aluminum foil. Add sliced vegetables, marinara sauce, oregano and parmigiano reggiano and the second 1/2 cup of white wine. Stir in cooked pasta (and reserved pasta water if  necessary). Add salt and pepper to taste. Serve with scallops. Serves 4.

Enjoy!

*The measurements are my best estimation, as this was an on the spot creation!

R.