Scallops and Pasta

4 servings

Dill and crushed red pepper lend lively flavor to this dish.

• 1 pound sea scallops
• 8 ounces dried fettuccine or linguine
• 1 Tablespoon margarine or butter
• 1 Tablespoon canola oil
• 2 large carrots, thinly sliced
• 2 to 3 cloves minced garlic
• 6 ounces 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 teaspoon dried dill weed,
     or 1 TBS fresh snipped dill
• 1 teaspoon Wyler's Chicken-Flavor
     Instant Bouillon
• 1/4 teaspoon crushed red pepper
• 2 Tablespoons cornstarch
• 2 Tablespoons cold water
• 1/4 cup freshly grated parmesan cheese
•    fresh ground black pepper

Cut large scallops in half, set aside. Cook fettuccine according to package directions; drain. Return fettuccine to pan; toss with margarine. Cover to keep warm.

Meanwhile, pour oil into a wok. Preheat over medium-high heat. Add carrots and garlic; stir-fry for 4 minutes. Add sugar peas and green onions; stir-fry for 2 to 3 minutes. Remove vegetables from wok. Cool wok for 1 minute.

Carefully add white grape juice, the 1/3 cup water, dill, bouillon granules and crushed red pepper to wok. Bring to boiling. Add scallops, reduce heat. Simmer, uncovered, for about 2 minutes or until scallops are opaque, stirring often.


Stir together cornstarch and 2 TBS water; add to wok. Cook and stir until mixture is thickened and bubbly. Return vegetables to wok; add pasta. Toss to mix; heat through. Transfer to dinner plates. Sprinkle with Parmesan cheese and cracked black pepper

Bon appetit!