Yield: 6 Appetizers
|1 pounds||Fresh or frozen scallops|
|1 pack||(9oz) fresh spinach fettucine or 1-lb dried spinach fettucine|
|3 cups||Mushrooms, sliced|
|2 cups||Carrots, sliced thin|
|¾ cup||Frozen orange juice concentrate, thawed|
|2 tablespoons||Cornstarch, dissolved|
|1 teaspoon||Instant chicken bouillon granules|
|1 clove||Garlic, pressed|
|\N \N||Freshly ground black pepper|
|\N \N||Fresh parsley|
|\N \N||Orange sections, optional|
1. Thaw scallops, if frozen. Cut any large scallops in half. 2. Cook pasta according to package directions, drain and keep warm. 3. In a medium saucepan, stir together thawed concentrate, water, dissolved cornstarch, bouillon granules, garlic, and pepper. Add mushrooms and carrots and saute for 5 minutes. Add scallops and cook, stirring occasionally, until mixture is thickened and bubbly. Cook and stir for about 2 minutes more or until scallops turn opaque. 4. Serve scallop mixture over cooked pasta. Sprinkle with snipped parsley and garnish with parsley sprigs. If desired, garnish with peeled orange sections as well.
Contains approximately 251 calories and 1 gram fat per serving.
Reprinted from "Culinary Report from Paradise" newsletter