Fettuccine and Scallops With Wine Sauce Plan a
special occasion repast around this black-tie pasta
dish.
- 1 pound
fresh or frozen scallops
- 6 ounces
packaged dried plain and/or spinach fettuccine or
linguine
- 3 cups
sliced fresh mushrooms
- 4 medium
carrots, thinly sliced (2 cups)
- 8 green
onions, sliced (1 cup)
- 1/2 cup
dry white wine
- 1
tablespoon cornstarch
- 1/2
teaspoon instant chicken bouillon granules
- 2
tablespoons margarine or butter
- 3 to 4
cloves garlic, minced
- 2
tablespoons snipped parsley
- 1/2
teaspoon lemon-pepper seasoning
Thaw scallops, if frozen. Cut any large scallops in half.
In a 4-1/2-quart Dutch oven bring 3 quarts water to boiling. Add pasta;
return to boiling. Cook for 5 minutes. Add mushrooms, carrots, and green
onions. Return to boiling. Cook, uncovered, for 5 to 7 minutes more or
until pasta is tender but slightly firm and vegetables are crisp-tender.
Drain pasta and vegetables; keep warm.
Meanwhile, in a small mixing bowl stir together wine, cornstarch, and
bouillon granules; set aside.
In a large skillet melt margarine or butter. Add garlic; cook over
medium-high heat about 1 minute. Add scallops, wine mixture, parsley, and
lemon-pepper seasoning to skillet. Cook and stir over medium heat until
thickened and bubbly. Cook and stir for 1 to 2 minutes more or until
scallops turn opaque.
Arrange pasta mixture on individual plates or a large platter. Spoon
the scallop mixture over pasta mixture. Makes 4 main-dish
servings.
Nutrition facts per
serving: 364 calories, 8 g total fat, 1 g saturated fat, 34 mg
cholesterol, 505 mg sodium, 47 g carbohydrate, 23 g protein.
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