Spicy Scallop Fettuccine

SUBMITTED BY: Dot Christiansen

"This attractive savory stir-fry from Dot Christiansen of Bettendorf, Iowa stars succulent, quick-cooking scallops. 'It may seem that timing is everything when you first try this recipe, but you'll soon realize you can pretty much just throw it together,' she hints. 'It's well worth it!'"

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

8 ounces uncooked fettuccine
2 large carrots, thinly sliced
1 tablespoon olive or canola oil
2 cups frozen sugar snap peas
3 green onions, sliced
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1/2 cup white wine or chicken broth
1/3 cup water
2 teaspoons dried tarragon
1 teaspoon chicken bouillon granules
1/8 teaspoon cayenne pepper
1 pound fresh or frozen bay scallops, thawed
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup shredded Parmesan cheese

DIRECTIONS

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm.
In the skillet, combine wine or broth, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 422 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 741 mg sodium, 49 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.