Fettuccine and Sea Scallops

November 17, 2019 at 6:42 PM | Posted in pasta, scallops, seafood | Leave a comment
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Today’s Menu: Fettuccine and Sea Scallops



To start my morning off I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Mostly sunny and 44 degrees out today. After Breakfast I went to Meijer and bought a couple of bags of Rock Salt that they had on sale. Yesterday after I went to the Doctor then we went to Kroger. I went to check out and every self scan was lined up and 4 were not even working. So I got in line for the check out with a cashier and I was third in line. The two ahead of me had full carts plus and the cashier was very slow. Behind me 14 other people lined up. Finally another line opened up and they took me first. The cashier told me they had 3 cashiers call in sick and she came in on her off day. Businesses in this area can not find people to work. A Panera Bread across from Kroger had to shutdown a week because they couldn’t find anyone to work! Sure wish these jobs across the area would have been there when I was working. Sorry for the ranting.  So for Dinner tonight I prepared Fettuccine and Sea Scallops.


I used Buitoni Fettuccine for my Past a for the dish. I love using all the Buitoni Products, always fresh and delicious! As all their product the Fettuccine is very easy to prepare. Just open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. Reduce heat and boil gently for 2 minutes, stir frequently. Drain the water and serve. Season and add any Sauces before serving. For my Seasoning I just used Morton’s Light Salt, Dried Oregano, a pat of Blue Bonnet Light Butter and a tablespoon of Light Olive Oil.



I purchased the Sea Scallops at Kroger yesterday. I washed the Scallops and had them in a Hefty Zip Bag in the fridge. As my Pasta was cooking I prepared the Scallops. The Scallops were in a plastic bag and added them to a bowl. I added a 1/4 cup of McCormick Lemon Butter Dill Sauce to the bowl and stirred until the Scallops were coated. I’ve used the Dill sauce before and really love the flavor it gives Seafood, especially good on Orange Roughy and Grouper.




I got a medium size skillet and sprayed it Pam Cooking Spray and added a i/2 tablespoon of Extra Light Olive Oil to it, heated it on medium low heat. Removed the Scallops and shook off the excess Sauce and added them to the heated skillet. Cooked them 2 minutes and flipped them over and cooked another 2 minutes. They came out beautiful, it was tough not to eat them coming out of the skillet!




Added the Scallops to the Pasta bowl and lightly tossed them with the Fettuccine. I could not wait to dig in to this dish! The Fettuccine and Scallops work perfect with each other, a pair made to be together! With the added Lemon Butter Dill Sauce adding the perfect flavor for both. Really enjoyed this Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink. Take care all!









Buitoni Fettuccine
Flat ribbons of pasta made with extra fancy durum flour and eggs.

BUITONI Linguine are refrigerated flat ribbons of pasta made with durum flour and eggs delicately cut into narrow ribbons. Inspired by our heart and home at Casa BUITONI in Sansepolcro Italy, we believe simple, high quality ingredients are all you need to create a foundation of great taste and flavor, one that lets you pour your creativity in. All BUITONI pasta and sauce products are made with the highest quality, no GMO ingredients – SGS verified the Nestle process for manufacturing these products with no GMO ingredients. sgs.com/no-gmo. Balance your plate with a salad and great company!

* Refrigerated flat ribbons of pasta made with durum flour and eggs delicately cut into narrow ribbons.
* Made fresh with only the finest quality No GMO ingredients*.
* *SGS verified the Nestle process for manufacturing this product with no GMO ingredients sgs.com/no-gmo
* Package contains approximately 3 servings.
* Ready in 2 minutes.
* Discover more BUITONI refrigerated pastas and sauces on your next shopping trip. Have you tried our Three Cheese Tortellini, Mushroom Angolotti, Marinara Sauce or Pesto Sauce?

Instructions: Follow these instructions for the best quality and food safety.Cooking Instructions 1. Open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. 2. Reduce heat and boil gently for 2 minutes, stir frequently. 3. Drain water and serve with Buitoni® sauce.

Safe Handling Instructions: Cook thoroughly.• Use or freeze by date on front of package. May be frozen up to one month.• If frozen, do not thaw. Cook using instructions above.• Ensure product reaches internal temperature of 160°F






Sea Scallops
Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

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