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| Fettuccine with Scallops in Tomato Orange Sauce |
| 2 tbsp. unsalted butter 1 c. thinly sliced shallots 3 c. chopped peeled tomatoes 3 tbsp. dry vermouth 1/2 tsp. rosemary, crumbled grated zest of one orange fresh pepper 1 lb. fettucine 8 oz. bay scallops, rinsed Chopped fresh parsley |
| 1. Heat large pot of water to boiling. 2. Melt butter in a heavy skillet over medium heat.Add shallots. Cook 5 minutes. 3. Stir in tomatoes, zest, vermouth, rosemary, 1/2 tsp. salt and pepper. 4.Meanwhile, salt boiling water, add pasta. 5. Stir scallops into the sauce and cook until opague about 2 minutes, 6. Drain pasta. |