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Home > Seafood Recipes > Recipes: Scallop  > Recipe: Scallops and Pasta

Recipe: Scallops and Pasta

4 servings

Dill and crushed red pepper lend lively flavor to this dish. 1 pound sea scallops

8 ounces dried fettuccine or linguine

1 tablespoon Fleischmann's margarine

1 tablespoon canola oil

2 large carrots, thinly sliced

2 to 3 cloves minced garlic

6 ounces frozen sugar snap peas or

snow pea pods, defrosted

3 green onions, thinly sliced

1/2 cup white grape juice

1/3 cup water

1/2 teaspoon dried dill weed, or 1 TBS fresh snipped dill

1 teaspoon Wyler's Chicken-Flavor

Instant Bouillon

1/4 teaspoon crushed red pepper

2 tablespoons cornstarch

2 tablespoons cold water

1/4 cup freshly grated parmesan cheese

fresh ground black pepper

Cut large scallops in half, set aside. Cook fettuccine according to package directions; drain. Return fettuccine to pan; toss with margarine. Cover to keep warm.

Meanwhile, pour oil into a wok. Preheat over medium-high heat. Add carrots and garlic; stir-fry for 4 minutes. Add sugar peas and green onions; stir-fry for 2 to 3 minutes. Remove vegetables from wok. Cool wok for 1 minute.

Carefully add white grape juice, the 1/3 cup water, dill, bouillon granules and crushed red pepper to wok. Bring to boiling. Add scallops, reduce heat. Simmer, uncovered, for about 2 minutes or until scallops are opaque, stirring often.

Stir together cornstarch and 2 TBS water; add to wok. Cook and stir until mixture is thickened and bubbly. Return vegetables to wok; add pasta. Toss to mix; heat through. Transfer to dinner plates. Sprinkle with Parmesan cheese and cracked black pepper


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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved. These images may not be copied without written permission. All other photos Copyright 2004

Recipe: Scallops and Pasta



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