Tantillo Recipes

Fettuccine With Calico Scallops & Arugula

April 7, 2016

Tantillo Recipes


1/2 pound Calico Bay Scallops

2 tablespoons Tantillo California 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)


1Cook the fettuccine. Split the garlic in half and roast it, including the skin, until soft & tender about 15-20 minutes.

2Put it into a quart of water. Simmer for half an hour. Make rue with flour and butter to thicken the water.

3Strain the sauce. Heat a saucepan. Make sure Calico Bay scallops are dry.

4Salt & pepper to taste and sauté in Tantillo California Extra Virgin Olive Oil for one minute.

5Add sauce and fettuccine. Season to taste. Drop arugula in to wilt from the heat of the pasta.

6Serve hot from saucepan.


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