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.


This recipe from: http://www.bhg.com
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