This Italian-inspired dish is full of flavor.
Use whole grain or multigrain fettuccine to make it a healthier option.
Rinse scallops; pat dry with paper towels.
Sprinkle scallops with the pepper; set aside.
Set aside half of the diced tomatoes.
In a blender or food processor, combine the remaining diced tomatoes and the juice from the can.
Cover and blend or process until smooth; set aside.
Preheat a very large skillet over medium-high heat for 2 to 3 minutes.
Add oil to hot skillet; swirl to lightly coat skillet.
Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once.
Transfer scallops to a warm platter; cover and keep warm.
Cook for 1 to 2 minutes or until wine mixture is reduced by one-third.
Add the reserved diced tomatoes, the pureed tomato mixture, and the broth.
Bring to boiling; reduce heat.
Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
Remove from heat; stir in olives.
Divide hot cooked fettuccine among four shallow pasta bowls.
Spoon sauce over fettuccine; toss to combine.
Arrange scallops on top of fettuccine mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
