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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a non-reactive Dutch oven over medium-high heat. | 2. Add the scallions, garlic and chili pepper. | 3. Cook, stirring often, 4 minutes until wilted. | 4. Add tomatoes, roasted peppers, vinegar, and pepper. | 5. Heat to a boil over high heat; reduce heat to low. | 6. Cook, stirring occasionally, for 15 minutes. | 7. Add the shrimp & scallops; cook 6 minutes until done; set aside. | 8. Meanwhile, cook pasta in boiling salted water until al dente, drain, reserving 1 cup cooking liquid. | 9. Stir olives, capers, feta and sage into the sauce; toss sauce with the pasta. | 10. Add reserved cooking liquid to reach desired consistency. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
scallion	2		minced	64.0	14.68	3.66	0.38
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
jalapeno chile	1		seeded minced	201.7338	0.0	44.8801	1.1333
tomato	2	cups	crushed canned	82.8	18.36	4.32	0.72
red pepper	1		roasted cut	1.25	0.2753	0.0584	0.0138
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
shrimp	1/2	lb		160.9337	2.0627	30.8494	2.2893
sea scallop	1/2			-	-	-	-
pappardelle pasta	1/2			201.7338	0.0	44.8801	1.1333
water				-	-	-	-
olive	6		sliced	-	-	-	-
caper	1	tablespoon	drained	1.9780000000000002	0.4205	0.203	0.07400000000000001
sage	1/2	tablespoon	chopped	-	-	-	-
feta cheese	4	ounces	crumbled	299.376	4.6381	16.1141	24.1315

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.