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Scallops + Fettuccine

Source of Recipe

from the turbo members recipe site


List of Ingredients

3 tbsp. olive oil
1/4 c. dry white wine
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. seasoned salt
1/4 tsp. chili powder
1/2 pound of dry sea scallops
1/2 pound or 9oz. raw spinach fettuccine
water
1/2 c. prepared pesto
1/3 c. half + half
asparagus
2 tbsp. melted butter
2 tbsp. freshly grated Parmesan cheese


Recipe

Mix the olive oil, wine, garlic powder, oregano, seasoned salt, and
chili powder together. Place the scallops in the mixture and marinate
for at least three hours in the refrigerator.
Place fettuccine and 3 cups of water in the base.
Cover, valve closed, high heat and cook for 7 minutes.
Uncover. Place the asparagus on the rack.
Add 1 cup water to the base, place the rack in the base.
Cover, valve open and cook for 8 minutes.
Uncover, remove rack from pan and set aside.
Check pasta for desired doneness. Drain and remove to a bowl.
Add the scallops to the base. Leave uncovered, medium/high heat and
cook for 2 minutes. Turn scallops and continue cooking for another
2 minutes.
Place asparagus in a casserole dish, sprinkle with the Parmesan
cheese and dot with the butter. Place on the rack and back into the
base.
Add the pasta, pesto sauce and the half + and half in the base. Stir
gently. Cover, medium heat, valve closed, and heat for 1 - 2 minutes.