Scallops in cream sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops |
| 1 | Green onion [ with top], thinly sliced | |
| ¼ | cup | Margarine or butter |
| ¼ | teaspoon | Salt |
| ¼ | cup | Dry white wine |
| 2 | teaspoons | Cornstarch |
| ½ | cup | Whipping cream |
| 4 | cups | Hot cooked spinach noodles or fettuccine |
| ½ | cup | Finely shredded swiss cheese |
Directions
if scallops are large, cut into halves. cook and stir onions in margarine in 10-inch skillet over medium-high heat until tender. stir in scallops an salt. cook, stirring frequently, until scallops are white, 3 to 4 minutes.
mix wine and cornstarch; stir into scallop mixture. heat to boiling, stirring constantly. boil and stir 1 minute; reduce heat to medium. stir in whipping cream. heat until hot, 1 to 2 minutes. toss noodles and cheese.
spoon scallop mixture over noodles. serve with freshly ground pepper if desired.
serves 6
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Donna Partigianoni <donna@...> on Mar 08, 1997.