Ingredients
500 g dry fettuccine pasta
¼ cup pesto
2 tbsp rice bran oil
3 tbsp rice bran oil
½ onion, chopped
2 cloves garlic, minced
1 orange bell pepper, thinly sliced
½ cup fresh sliced mushrooms
2 tbsp dry white wine
½ tsp SIDS CRAZY LEMON
1 tbsp lemon juice
SIDS SALT & PEPPER to taste
500 g scallops
2 tbsp Parmesan cheese, grated
Directions
In a large pot with boiling salted water cook fettuccini pasta until al denté. Drain. Stir in pesto sauce and 2 tablespoons of oil.
Meanwhile, in a large frypan, sauté onion and garlic in 3 tablespoons oil until soft. Add bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, SIDS CRAZY LEMON, SIDS SALT & PEPPER to taste and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
