Spicy Scallop Fettuccine Recipe

Spicy Scallop Fettuccine Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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!"

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Spicy Scallop Fettuccine Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spicy Scallop Fettuccine Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

8 ounces uncooked fettuccine
2 large carrots, thinly sliced
1 tablespoon olive oil
2 cups frozen sugar snap peas
3 green onions, sliced
3 garlic cloves, minced
1 tablespoon butter
1/2 cup white wine or chicken broth
1/3 cup water
2 teaspoons dried tarragon
1 teaspoon chicken bouillon granules
1/8 to 1/4 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, 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. Yield: 6 servings.

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.

Originally published as Spicy Scallop Fettuccine in Light & Tasty April/May 2001, p12