Spicy Scallop Fettuccine Recipe

Ingredients

• 8 ounces uncooked fettuccine
• 2 large carrots, thinly sliced
• 1 tablespoon Crisco® Pure 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.

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