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!"
- 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
- 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.
Originally published as Spicy Scallop Fettuccine in Light & Tasty April/May 2001, p12
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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