Scallops and Pasta
Source of Recipe
Recipes Lost and Found
List of Ingredients
1 pound sea scallops
8 ounces dried fettuccine or linguine
1 tablespoon Fleischmann's margarine
1 tablespoon canola oil
2 large carrots, thinly sliced
2 to 3 cloves minced garlic
6 ounces frozen sugar snap peas or
snow pea pods, defrosted
3 green onions, thinly sliced
1/2 cup white grape juice
1/3 cup water
1/2 teaspoon dried dill weed,
or 1 TBS fresh snipped dill
1 teaspoon Wyler's Chicken-Flavor
Instant Bouillon
1/4 teaspoon crushed red pepper
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup freshly grated parmesan cheese
fresh ground black pepper
Recipe
Cut large scallops in half, set aside. Cook fettuccine according to
package directions; drain. Return fettuccine to pan; toss with
margarine. Cover to keep warm.
Meanwhile, pour oil into a wok. Preheat over medium-high heat. Add
carrots and garlic; stir-fry for 4 minutes. Add sugar peas and green
onions; stir-fry for 2 to 3 minutes. Remove vegetables from wok. Cool
wok for 1 minute.
Carefully add white grape juice, the 1/3 cup water, dill, bouillon
granules and crushed red pepper to wok. Bring to boiling. Add
scallops, reduce heat. Simmer, uncovered, for about 2 minutes or
until
scallops are opaque, stirring often.
Stir together cornstarch and 2 TBS water; add to wok. Cook and stir
until mixture is thickened and bubbly. Return vegetables to wok; add
pasta. Toss to mix; heat through. Transfer to dinner plates. Sprinkle
with Parmesan cheese and cracked black pepper
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