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  Recipe Home » Pasta » Fettuccine With Vegetables & Scallops
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  Fettuccine With Vegetables & Scallops
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 290
Ingredients:
12 oz Fettuccine, uncooked
2 tbsp Olive or vegetable oil
2 Celery stalks, julienned
1 Red bell pepper, julienned
2 Carrots, julienned
3 Green onions, julienned
1 lb Raw ocean scallops OR- bay scallops
1/2 cup Fresh orange juice
Red pepper flakes to taste
1 tsp Grated orange zest
3/4 cup Grated Romano cheese
Parsley for garnish
Instructions:
Cook pasta according to package directions; drain. Heat oil in large
skillet; add celery, peppers, carrots and green onions. Cook, tossing
until crisp but tender. Slice scallops in thirds (bay scallops can be
used whole). Add to vegetables and toss until opaque, about 1 to 2
minutes. Add orange juice, pepper flakes and orange zest. Cook 2 more
minutes; pour over cooked pasta. Toss with cheese. Garnish with
parsley.

Each serving provides: 368 Calories; 20.9 g Protein; 46.2 g
Carbohydrates; 11.7 g Fat; 95.9 mg Cholesterol; 326 mg Sodium.
Calories from Fat: 28%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
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