Fettuccine with vegetables & scallops
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fettuccine, uncooked |
| 2 | tablespoons | Olive or vegetable oil |
| 2 | Celery stalks; julienned | |
| 1 | Red bell pepper; julienned | |
| 2 | Carrots; julienned | |
| 3 | Green onions; julienned | |
| 1 | pounds | Raw ocean scallops OR- bay scallops |
| ½ | cup | Fresh orange juice |
| Red pepper flakes to taste | ||
| 1 | teaspoon | Grated orange zest |
| ¾ | cup | Grated Romano cheese |
| Parsley for garnish | ||
Directions
Cook pasta according to package directions; drain. Heat oil in large skillet; add celery, peppers, carrots and green onions. Cook, tossing until crisp but tender. Slice scallops in thirds (bay scallops can be used whole). Add to vegetables and toss until opaque, about 1 to 2 minutes. Add orange juice, pepper flakes and orange zest. Cook 2 more minutes; pour over cooked pasta. Toss with cheese. Garnish with parsley.
Each serving provides: 368 Calories; 20.9 g Protein; 46⅕ g Carbohydrates; 11.7 g Fat; 95.9 mg Cholesterol; 326 mg Sodium.
Calories from Fat: 28%
Copyright National Pasta Association () (Reprinted with permission)