Martin Bros. Recipes

Scallops with Garlic Sauce, Pasta & Vegetables

Keywords: Pastas & Starches, Fish & Shellfish

Added: April 15, 2014

Serves: 2

10 each High Liner Icelandic Scallops – 10-20 ct (925200)
1/4 cup Olive Oil
1/4 cup Capital City Red Pepper (361251; 361250), small julienned
1/4 cup Capital City Green Pepper (361261; 361260), small julienned
1/4 cup C.H. Robinson Matchstick Carrots (360250)
1-2 Tbsp Wholesale Minced/Chopped Garlic in Water (391020)
16 oz AIPC R&F Fettuccini – 10 in, prepared (480640)
2 Tbsp C.H. Robinson Green Onion (361010), diced

Thaw scallops. Heat sauté pan with olive oil to medium to high heat. Sauté peppers and carrots until slightly tender; add scallops; continue to sauté until scallops are almost cooked; add garlic; sauté an additional minute; add pasta; cook until heated. Garnish with green onion.

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