Free Recipe Herbed Fettucini with Scallops
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Herbed Fettucini with Scallops Recipe
1 lb Sea scallops
8 oz Fettucini or linguine
1 tb Butter
1 tb Cooking oil
3 Cloves garlic; minced
2 lg Carrots; sliced on the
-bias
2 c Sugar snap peas
3 Green onions; sliced thin
1/2 c Dry white wine
1/3 c Water
2 ts Fresh tarragon
1 ts Instant chicken bouillon
-granules
1/4 ts Crushed hot red pepper
-flakes
2 tb Cornstarch
2 tb Cold water
1/4 c Parmesan; grated
Cracked black pepper
Herbed Fettucini with Scallops Preparation
Date: Tue, 18 Jun 1996 07:27:14 -0800 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> 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.
Cooking Temperature:
Recipe Serves: 4
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