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Crab and Scallops Fettuccine


1 ounce olive oil
4 ounces scallops
6 asparagus spears, cut into 1/2-inch pieces
salt and pepper to taste
2 tablespoons sun-dried tomatoes, julienned and re-constituted in a small
amount of warm water
3 ounces heavy whipping cream
2 ounces marinara sauce
16 ounces fettuccine, cooked
4 ounces crab meat
1 tablespoons fresh basil, minced


Place the olive oil in a sauté pan over medium heat. Add the scallops, asparagus, and salt and pepper and sauté one minute. Add the sun-dried tomatoes and sauté 30 seconds. Add the whipping cream and marinara sauce and boil for one minute. Add the fettuccine* and crab and cook until hot. Remove from the heat, sprinkle with basil and serve. Serves 2

*Option: Consider using flavored fettuccini, such as sun-dried tomato, spinach, or squid ink.

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