Tony’s Table: Fettuccine With Calico Scallops & Arugula
NEW YORK (CBSNewYork) – CBS 2′s fresh grocer Tony Tantillo suggests cooking up a delicious seafood pasta dish sure to delight you.
Fettuccine with Calico Scallops & Arugula
- 1/2 pound Calico Bay Scallops
- 2 tablespoons Extra Virgin olive oil
- 1 1/2 cups roast garlic sauce
- 1 pound fettuccine (fresh preferably)
- 2 handfuls arugula
- 2 heads roasted garlic
- 1 quart water
- 4 ounces butter
- 4 ounces flour
- salt & pepper (to taste)
Cook the fettuccine. Split the garlic in half and roast it, including the skin, until soft & tender – about 15-20 minutes. Put it into a quart of water. Simmer for half an hour. Make rue with flour and butter to thicken the water. Strain the sauce. Heat a sauce pan. Make sure Calico Bay scallops are dry. Salt & pepper to taste and sautee for one minute. Add sauce and fettuccine. Season to taste. Drop arugula in to wilt from the heat of the pasta. Serve hot from sauce pan.