Herbed Fettucini with Scallops

4 Servings

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Herbed Fettucini with Scallops Ingredients

1 lb Sea scallops	1/3 c Water
8 oz Fettucini or linguine	2 ts Fresh tarragon
1 tb Butter	1 ts Instant chicken bouillon
1 tb Cooking oil	1/4 ts Crushed hot red pepper
3 Cloves garlic; minced	2 tb Cornstarch
2 lg Carrots; sliced on the	2 tb Cold water
2 c Sugar snap peas	1/4 c Parmesan; grated
3 Green onions; sliced thin	Cracked black pepper
1/2 c Dry white wine

Instructions for Herbed Fettucini with Scallops

Date: Tue, 18 Jun 1996 07:27:14 -0800 From: 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. EAT-L DIGEST 18 JUNE 1996 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized