1 1/2 lbs sea scallops
2 tablespoons Oilerie extra virgin olive oil
2 scallions, finely chopped
2 tablespoons minced garlic
2 cups chopped fresh tomatoes
3/4 cup red wine
3 tablespoons Oilerie 25 year old Balsamic vinegar
4 tablespoons chopped parsley
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
2 teaspoons Curt's Cooking Spice
3/4 lb Oilerie fettuccine, any variety
1/4 cup freshly grated parmesan cheese

Rinse scallops and set aside. In a large saute pan heat oil and then add scallions, garlic, tomatoes, wine, vinegar, parsley, basil and Curt’s Cooking Spice. Cook on medium-high heat for about 5 minutes until vigorously boiling. Reduce heat to medium-low and cook for another 15 minutes. Cook pasta according to package directions. While the pasta is cooking, add scallops to tomatoes and cook for another 5-7 minutes or until scallops are done. Add drained pasta to sauce and toss. Sprinkle each serving with the Parmesan cheese.

Excellent! I used the 25 year old Balsamic vinegar, the Italian Olive Oil, and Curts Cooking Spice that I purchased from The OIlerie in Brookfiled on June 22. You can very much taste the flavor of the 25 year old Balsamic in this recipe. It is also a very light meal, and I used garlic/parsely fettuccine. Extremely flavorful! Left by: Beth (June 28th 2009)