Herbed fettucini with scallops

Yield: 4 Servings

Measure Ingredient
1 pounds Sea scallops
8 ounces Fettucini or linguine
1 tablespoon Butter
1 tablespoon Cooking oil
3 \N Cloves garlic; minced
2 larges Carrots; sliced on the bias
2 cups Sugar snap peas
3 \N Green onions; sliced thin
½ cup Dry white wine
⅓ cup Water
2 teaspoons Fresh tarragon
1 teaspoon Instant chicken bouillon granules
¼ teaspoon Crushed hot red pepper flakes
2 tablespoons Cornstarch
2 tablespoons Cold water
¼ cup Parmesan; grated
\N \N Cracked black pepper

Date: Tue, 18 Jun 1996 07:27:14 -0800 From: Joel Ehrlich <Joel.Ehrlich@...> Thaw the scallops (if frozen). Cut any large scallops in half. Cook the pasta according to package instructions in lightly salted water in a Dutch oven or large saucepan. Drain. Return to the pan. Add the butter. Toss gently to coat. Set aside. Heat the oil in a wok or large skillet over medium-high heat. Stir fry the garlic for 15 seconds. Add the carrots.

Stir fry for 4 minutes. Add the sugar snap peas and green onions. Stir fry until all the vegetables are tender (2-3 minutes). Remove from pan. Cool the pan for a minute. Add the wine and the first measure of water. Add the tarragon, bouillon granules and crushed hot red pepper flakes. Bring to a boil. Add the scallops. Reduce heat. Simmer, uncovered, until the scallops are opaque (1-2 minutes), stirring occasionally. Stir the cornstarch and the second measure of water together. Add to the pan. Cook, stirring, until thickened and bubbly. Cook, stirring, 2 more minutes. Return vegetables and pasta to the pan. Toss gently to coat. Heat through. Sprinkle each serving with grated Parmesan and cracked black pepper.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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