Recipe - Herbed Fettucini With Scallops

1 pound Sea scallops
8 ounce Fettucini or linguine
1 tablespoon Butter
1 tablespoon Cooking oil
3 Cloves garlic; minced
2 lg Carrots; cut or sliced up on the
bias
2 cup Sugar snap peas
3 Green onions; cut or sliced up thin
One half cup Dry white wine
1/3 cup Water
2 teaspoon Fresh tarragon
1 teaspoon Instant chicken bouillon
granules
One fourth teaspoon Crushed hot red pepper
flakes
2 tablespoon Cornstarch
2 tablespoon Cold water
One fourth cup Parmesan; grated
Cracked black pepper

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
mediumhigh 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 (23 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 (12 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.

EATL DIGEST 18 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.