1/3cupof I Can’t Believe It’s Not Butter + 2 tablespoons
1poundof cooked fettuccini noodles
Kosher salt and fresh cracked pepper to taste
Season the scallops on all sides with salt and pepper.
In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops and sear for 4 minutes or until golden brown. Once they are caramelized on the bottom, flip them over and cook for another 3 to 4 minutes. Remove them from the pan once they are cooked and set aside. Scallops should be firm.
In the same pan add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and toss in the mushrooms are caramelize.
Once they are brown add in the shallots and garlic and sauté for 2 minutes. At this point add in the tomatoes and sauté for another minute.
Next, add in the chicken stock and remaining I Can’t Believe It’s Not Butter and simmer in low heat for 3 to 4 minutes. Finish by adding in the spinach, cooked fettuccini, salt and pepper and toss together until combined. Top off with the seared scallops. Serve hot.
One serving of I Can’t Believe It’s Not Butter (1 Tbsp.) contains 295mg of omega-3 ALA, which is 18% of the 1.6g daily value for ALA. One serving (1 Tbsp.) contains 2400mg of omega-6 LA, which is 14% of the 17g daily value for LA