Looking to shape up for warm-weather sports and styles? Donna Thompson in Laramie, Wyoming suggests her light, luscious and lemony meal mainstay. “When my husband and I decided to lose some weight, we found this recipe and loved it so much we had it every Tuesday!“ she writes. “Best of all? It’s so easy, he could fix it on nights I was late.“
- 4 ounces uncooked fettuccine
- 1 tablespoon olive oil
- 1/2 medium sweet red pepper, julienned
- 1 garlic clove, minced
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup white wine or additional broth
- 1 tablespoon lemon juice
- 6 sea scallops (about 3/4 pound)
- 2 teaspoons grated Parmesan cheese
- Cook fettuccine according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon peel and pepper flakes; cook and stir 2 minutes.
- Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by about half.
- Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese. Yield: 2 servings.
Originally published as Sea Scallops and Fettuccine in Cooking for 2 Spring 2006, p25
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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