Herbed Fettucini with Scallops
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1 | lb | Sea scallops |
| 8 | oz | Fettucini or linguine |
| 1 | tb | Butter |
| 1 | tb | Cooking oil |
| 3 | Cloves garlic; minced | |
| 2 | lg | Carrots; sliced on the bias |
| 2 | c | Sugar snap peas |
| 3 | Green onions; sliced thin | |
| 1/2 | c | Dry white wine |
| 1/3 | c | Water |
| 2 | ts | Fresh tarragon |
| 1 | ts | Instant chicken bouillon granules |
| 1/4 | ts | Crushed hot red pepper flakes |
| 2 | tb | Cornstarch |
| 2 | tb | Cold water |
| 1/4 | c | Parmesan; grated |
| Cracked black pepper |
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