Fettuccine and Scallops With Wine Sauce

This black-tie seafood and pasta dish takes only 30 minutes to make.

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  • Makes: 4 servings
  • Makes: 4 (main-dish) servings
  • Start to Finish: 30 mins

Fettuccine and Scallops With Wine Sauce

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5.0 by 1 people

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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.
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Nutrition Facts (Fettuccine and Scallops With Wine Sauce)

  • Per serving:
  • 364 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 34 mg chol. ,
  • 505 mg sodium ,
  • 47 g carb. ,
  • 23 g pro.
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