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 to 4 cloves garlic, minced
-
2 tablespoons snipped parsley
-
1/2 teaspoon lemon-pepper seasoning
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
Calories 364, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 34 mg, Sodium 505 mg, Carbohydrate 47 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Easy Shrimp Scampi and Spinach Fettucini
This fabulous fresh version of shrimp scampi pasta is fancy enough to impress your guests and simple enough to serve on a hectic weeknight.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
