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Ingredients
| scallops: 8 oz |
| dried oregano: 6 oz (linguine) |
| white mushrooms (sliced): 3 cups |
| carrots: 4 (medium) |
| onions (sliced): 1 cup |
| white wine: 1/2 cup |
| cornstarch: 1/2 tsp |
| chicken bouillon: 1/2 tsp |
| margarine (oleo): 2 tsp (butter) |
| garlic: 4 cloves |
| parsley: 2 tsp |
| lemon pepper seasoning: 1/2 tsp |
Fettuccine and scallops with wine sauce
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
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.