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Title: Sea Scallops & Fettuccine
Categories: Seafood, Pasta, Vegetables, Cheese, Chilies
Yield: 2 servings
4 oz Uncooked fettuccine
1 tb Olive oil
1/2 md Red bell pepper; julienned
1 cl Garlic; minced
1/2 ts Grated lemon zest
1/4 ts Crushed red pepper flakes
1/2 c Chicken broth
1/4 c White wine or additional
- broth
1 tb Lemon juice
6 Sea scallops; (3/4 pound)
2 ts Grated Parmesan cheese
Cook fettuccine according to package directions; drain.
Meanwhile, in a large skillet, heat oil over medium-high
heat. Add red pepper, garlic, lemon zest and pepper
flakes; cook and stir 2 minutes. Stir in broth, wine and
lemon juice. Bring to a boil. Reduce heat; simmer,
uncovered, 5-6 minutes or until liquid is reduced by
half.
Cut each scallop horizontally in half; add to skillet.
Cook, covered, 4-5 minutes or until scallops are firm
and opaque, stirring occasionally. Serve with
fettuccine. Sprinkle with cheese.
Donna Thompson, Laramie, Wyoming
Makes: 2 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... The 2nd Law of Thermodynamics says crap gets crappier as time passes.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)