Fettuccine and Scallops With Wine Sauce
Recipe from Better Homes and Gardens
SERVINGS
4
YIELD
4 (main-dish) servings
TOTAL TIME
30 mins

Fettuccine and Scallops With Wine Sauce

This black-tie seafood and pasta dish takes only 30 minutes to make.

Ingredients
  • 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 - 4   cloves garlic, minced
  • 2   tablespoons snipped parsley
  • 1/2  teaspoon lemon-pepper seasoning
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Directions
1. 
Thaw scallops, if frozen. Cut any large scallops in half.
2. 
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.
3. 
Meanwhile, in a small mixing bowl stir together wine, cornstarch, and bouillon granules; set aside.
4. 
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.
5. 
Arrange pasta mixture on individual plates or a large platter. Spoon the scallop mixture over pasta mixture. Makes 4 main-dish servings.

nutrition information

Per Serving: cal. (kcal) 364, Fat, total (g) 8, chol. (mg) 34, sat. fat (g) 1, carb. (g) 47, pro. (g) 23, sodium (mg) 505, Percent Daily Values are based on a 2,000 calorie diet
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