John J's Spicy Fettuccini with Bay Scallops

By Co-op Member John Jacobsen
Thanks, John!

• 8 oz. Roasted Garlic Fettuccini
• 1 ½ pounds Bay Scallops
• 3 tablespoons Flour
• 1 – 1 ½ teaspoons Tex-Mex Dry Rub (to taste)-- Recipe is below
• ½ pound fresh Asparagus, cut into 1-inch lengths
• ½ cup Sundried tomatoes, julienne cut
• ¼ cup Pine Nuts
• 3 tablespoons Basil Pesto
• Olive oil

 Rinse and drain scallops. In plastic bag, combine flour and Tex-Mex rub; add scallops and shake to coat. While cooking fettuccini in large pan of boiling water, heat olive oil in skillet. Sauté asparagus about one minute; add scallops and continue cooking another 4 minutes (approx.), stirring frequently. Add sundried tomatoes, pine nuts and pesto; cook about one more minute or until scallops are done and all ingredients are heated through. Drain pasta and mix into scallop mixture.


TEX MEX DRY RUB

• 1 tablespoon + 1 teaspoon Cayenne Pepper
• 2 tablespoons + 2 teaspoons Oregano
• 2 tablespoons + 2 teaspoons Cumin
• 1 tablespoon +1 teaspoon Coriander
• 2 teaspoons Black Pepper
• 2 teaspoons Salt

Store in airtight container for up to 6 months.

This is good on grilled fish and chicken and in marinades.