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    FET: Fettucine with Scallops & Basil


    Source of Recipe


    Rose Reisman Brings Home Light Pasta by Rose Reisman

    * Exported from MasterCook *

    Fettucine with Scallops, Bell Peppers and Basil

    Recipe By : Rose Reisman
    Serving Size : 6 Preparation Time :0:00
    Categories : Pasta, Wine

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    12 ounces fettucine
    1 1/2 teaspoons garlic -- crushed
    1 pound scallops -- sliced in half
    2 teaspoons vegetable oil
    2 cups sweet bell pepper -- diced
    -- (use a combination of green,
    -- red, and yellow)
    2/3 cup cold fish or chicken stock
    1/3 cup dry white wine
    1 1/3 cups 2% milk
    2 tablespoons all-purpose flour
    2 tablespoons pine nuts -- toasted
    2/3 cup coriander, basil or dill -- chopped
    pepper

    Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.

    In large nonstick skillet sprayed with vegetable spray, saute garlic and scallops just until cooked, 3 minutes, or browned on both sides. Drain and add to pasta.

    In medium saucepan, mix fish stock, wine, milk, and flour until smooth. Simmer on medium heat until sauce slightly thickens, approximately 3 minutes, stirring constantly. Pour over pasta. Sprinkle with pine nuts, coriander and pepper. Toss.

    Note: You can substitute chopped pecans or walnuts for the pine nuts.


    Source:
    "Rose Reisman Brings Home Light Pasta"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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