Spicy Scallop Fettuccine

Name: Spicy Scallop Fettuccine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams fresh or frozen bay scallops, thawed; 1 Tbsp butter; 2 larges carrots, thinly sliced; 0 teaspoons cayenne pepper; 1 teaspoon chicken bouillon granules; 118 milliliters white wine or chicken broth; 2 Tbsps cornstarch; 2 teaspoons dried tarragon; 227 grams uncooked fettuccine; 3 garlic cloves, minced; 3 green onions, sliced; 1 Tbsp olive oil; 25 grams shredded Parmesan cheese; 196 grams frozen sugar snap peas; 2 Tbsps cold water

You can never have too many main course recipes, so give Spicy Scallop Fettuccine a try. One serving contains 293 calories, 18g of protein, and 8g of fat. This recipe serves 6. A mixture of bay scallops, butter, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, take a look at these similar recipes: Creamy Scallop & Pea Fettuccine, Creamy Scallop & Pea Fettuccine, and Creamy Scallop & Pea Fettuccine.

Instructions

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes.

Ingredients you will need

Fettuccine

Carrot

Cooking Oil

Equipment you will use

Frying Pan

Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender.

Ingredients you will need

Carrot

Garlic

Onion

Peas

Remove vegetables and keep warm.

Ingredients you will need

Vegetable

Drain fettuccine and toss with butter; keep warm.

Ingredients you will need

Fettuccine

Butter

In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute.

Ingredients you will need

Bouillon

Scallops

Tarragon

Ground Cayenne Pepper

Water

Wine

Equipment you will use

Frying Pan

Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque.

Ingredients you will need

Corn Starch