Shelly's Recipe

SCALLOPS AND PASTA

Category: Pasta - Seafood

1 lb sea scallops, cut in half
1 (8 oz) pkg dried fettuccine or linguine, cooked al dente
1 tbsp butter and oil
2 large carrots, thinly sliced
2-3 clove garlic, minced
6 oz frozen sugar snap peas or snow pea pods, defrosted
3 green onions, thinly sliced
1/2 cup white grape juice
1/3 cup water
1/2 tsp dried dill weed
1 tsp chicken bouillon
1/4 tsp crushed red pepper
2 tbsp cornstarch and cold water
1/4 cup grated parmesan cheese
Pepper

While pasta is cooking, heat oil and butter in a large skillet stir-fry carrots and garlic for 4 minutes. Add sugar peas and green onions; stir-fry for 2-3 minutes. Remove vegetables from skillet.

Cool skillet for 1 minute. Carefully add juice, water and spices to the skillet. Bring to a boil. Add scallops, reduce heat. Simmer, uncovered, for 2 minutes or until scallops are opaque, stirring often.

Stir together cornstarch and cold water; add to skillet. Cook and stir until mixture is thickened and bubbly. Return vegetables to skillet; add pasta. Toss to mix; heat through. Transfer to dinner plates. Sprinkle with cheese and pepper. Serve.