Spicy Scallop Fettuccine Recipe

5 1 2
Spicy Scallop Fettuccine Recipe
Spicy Scallop Fettuccine Recipe photo by Taste of Home
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Spicy Scallop Fettuccine Recipe

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5 1 2
Publisher Photo
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!"
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 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 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. Yield: 6 servings.
Originally published as Spicy Scallop Fettuccine in Light & Tasty April/May 2001, p12

Nutritional Facts

1 cup: 422 calories, 10g fat (4g saturated fat), 50mg cholesterol, 741mg sodium, 49g carbohydrate (0 sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.

  • 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 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
  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. Yield: 6 servings.
Originally published as Spicy Scallop Fettuccine in Light & Tasty April/May 2001, p12

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patr0106 User ID: 4755618 35653
Reviewed Jun. 21, 2011

"Great recipe! Makes for a great, light summer meal with an extra kick, and my husband loved it. easy to make as well"

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