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Pasta with Scallops and Fresh Vegetables

Makes: 4 servings
Start to Finish 30 mins
Pasta with Scallops and Fresh Vegetables
  • 1  pound  fresh or frozen sea scallops
  • 8  ounces  fettuccine or linguine
  • 1  tablespoon  margarine or butter
  • 1  tablespoon  cooking oil
  • 2 - 3  cloves garlic, minced
  • 2  large carrots, thinly bias sliced (about 1-1/2 cups)
  • 6  ounces  sugar snap peas (2 cups)
  • 3  green onions, thinly sliced (1/4 cup)
  • 1/2  cup  dry white wine or chicken broth
  • 1/3  cup  water
  • 1  tablespoon  snipped fresh dill or 2 teaspoons snipped fresh tarragon
  • 1  teaspoon  instant chicken bouillon granules
  • 1/4  teaspoon  crushed red pepper
  • 2  tablespoons  cornstarch
  • 2  tablespoons  cold water
  • 1/4  cup  grated Parmesan cheese
  •  Cracked black pepper

1. Thaw scallops, if frozen. Cut any large scallops in half; set aside.

2. In a Dutch oven cook pasta according to package directions; drain. Return pasta to Dutch oven; toss with margarine or butter. Cover to keep warm.

3. Meanwhile, pour oil into a wok or large skillet. Heat over medium-high heat. Add garlic; stir-fry garlic for 15 seconds. Add carrots; stir-fry for 4 minutes. Add sugar snap peas and green onions; stir-fry for 2 to 3 minutes more or until all of the vegetables are crisp-tender. Remove vegetables from the wok. Cool wok for 1 minute.

4. Carefully add wine or chicken broth, the 1/3 cup water, dill or tarragon, bouillon granules, and crushed red pepper to wok. Bring to boiling. Add scallops; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until scallops are opaque, stirring occasionally.

5. Stir together cornstarch and the 2 tablespoons cold water; add to wok. Cook and stir until mixture is thickened and bubbly. Return vegetables to wok; add pasta. Toss to mix all ingredients together. Heat through. Transfer to dinner plates. Sprinkle with cracked black pepper. Makes 4 servings.

Nutrition Facts (Pasta with Scallops and Fresh Vegetables)
  • Servings Per Recipe 4,
  • cal. (kcal) 462,
  • Fat, total (g) 10,
  • chol. (mg) 39,
  • sat. fat (g) 2,
  • carb. (g) 60,
  • pro. (g) 27,
  • sodium (mg) 577,
  • Percent Daily Values are based on a 2,000 calorie diet

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