Pasta with Scallops

By my_cook

Ingredients

• 1 # scallops
• 8 oz. fettuccine or linguine
• 1 Tbsp. oleo
• 1 Tbsp oil
• 2 to 3 cloves garlic
• 1 1/2 cup thinly sliced carrots
• 2 cups sugar snap peas
• 1/3 cup thinly sliced onions
• 1/2 cup dry white wine
• 1 tsp. dill weed
• 1 tsp. chicken bouillon
• 1/4 tsp. crushed red pepper
• 2 Tbsp. cornstarch
• 1/4 cup parmeson cheese
• Cracked black pepper

Preparation

Step 1

1. Thaw sea scallops
2. Cook fettuccine for 8 to 10 minutes(Drain and toss with oleo and keep warm)
3. Pour oil in Wok at medium high. Stir fry garlic for 15 seconds, add carrots and stir fry for 4 minutes. Add peas and onions. Stir fry 2 to 3 minutes until vegetables are crisp and tender. Remove vegetables from Wok.
4. Cool Wok for 1 minute, carefully add wine, dill weed, bouillon, red pepper, and 1/3 cup water. Bring to a boil and add scallops. Reduce heat and simmer for 1 to 2 minutes or until scallops are opaque.
5. Stir together cornstarch and 2 Tbsp. additional water. Cook and stir until thickened and bubbly.
Return veggies to wok and add fettucinne, tossing to coat and heat through. Serve with parmeson and black pepper.