Barely cooked silvers of carrot, bell pepper, and green onion add color and crisp texture to this creamy blend of spinach noodles and scallops.
2 large (6 to 8 oz total) carrots
1 large (about 8 oz) red bell pepper (quartered and seeded)
8 green onions
1 pound sea scallops (rinsed and drained)
1/2 cup (1/4 lb) butter (or margarine)
2/3 cup dry white wine
1 1/2 cups whipping cream
1 package (9 oz) fresh green (spinach) fettuccine (or 8 ounces dry green fettuccine)
Salt and pepper
Freshly grated nutmeg
- Cut carrots, bell pepper, and onions into slivers ( 1/8 inch thick and 2 to 3 inches long). Set aside in separate piles.
- Cut scallops into ½” thick slices; set aside.
- Melt 2 tablespoons of the butter in a wide frying pan over high heat. Add carrots and cook, stirring, until slightly limp (about 1 minute); lift out and set aside.
- Add 1 tablespoon more butter and bell pepper; cook, stirring, until slightly hot (about 1 minute)
- Lift out and add to carrots.
- Add onions and 1 tablespoon more butter; stir just until hot (30 to 45 seconds). Add to carrots and pepper; set aside.
- Add wine to pan and bring to a boil.
- Add scallops, reduce heat, cover and simmer until scallops are opaque throughout; cut to test (2 to 3 minutes).
- Lift scallops from pan with a slotted spoon and add to vegetables; keep warm.
- Add cream to liquid in pan, increase heat to high, and bring to a full boil. Boil, uncovered, until reduced to 1 3/4 cups.
- Reduce heat to low, then add remaining 1/4 cup butter and stir until smoothly blended into sauce.
- While you are finishing sauce, in a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (3 to 4 minutes for fresh pasta, 5 to 7 minutes for dry); or cook according to package directions. Drain well.
- Add pasta to hot cream sauce; mix lightly, using 2 forks.
- Add scallops and vegetables and mix gently.
- Season to taste with salt, pepper, and nutmeg. Serve hot.
Food Mingle Blog Alternatives and Substitutions:
- I used the dry green fettuccine and the recipe came out great. You can also use regular (not spinach) fettuccine.
- Be careful not to overcook the scallops, or else they will be rubbery and dry.
Yield: 4-6 servings
Adapted From: “Fresh Ways with Pasta,” sixth printing, February, 1992 (Sunset Publishing Corporation, Menlo Park, CA).