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Spicy Scallop Fettuccine

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!'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 74 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

  1. 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.
  2. 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.

Footnotes

  • 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by Nuttylicious 
Made this dish for new year's eve dinner. It was OK but didn't blow me away. Nice tasty light... MORE

 
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