Fettuccine Carrotini with Sauteed Scallops
View our recipe for Fettuccine Carrotini with Sauteed Scallops made with farm-fresh Cal-Organic vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at calorganicfarms.com.
Cooking tools:
- Garlic press
- Grater
- Colander
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Mixing bowl
- Serving platter
- Paper towel
Ingredients
- 8 tbsp. butter, divided
- 1/4 cup minced Cal-Organic Red Onions
- 1/4 cup minced celery
- 1 cup Cal-Organic Shredded Carrots
- 2 cups diced tomato
- 1 (16 oz.) can tomato sauce
- 1/4 tsp. dried oregano
- 1/4 tsp. minced garlic
- 1 tsp. sugar
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 cups water
- 8 oz. fettuccine noodles
- 1/2 cup fresh, minced Cal-Organic Italian Parsley
- 1/2 cup grated sharp cheese
- 2 lb. scallops
- 4 tbsp. butter
- 2 cloves garlic, peeled and pressed
- 2 tbsp. fresh squeezed lemon juice, or to taste
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