Scallops And Fettuccine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | qt | Water |
| 1 | lb | Fresh OR dried spinach |
| fettuccine | ||
| 1/2 | c | Flour |
| Salt, to taste | ||
| Black pepper, to taste | ||
| 1 | lb | Fresh bay or sea scallops |
| well washed | ||
| 4 | T | Butter |
| Salt, to taste | ||
| Pepper, to taste | ||
| 1/2 | t | Crushed red pepper |
| 4 | T | Butter |
| Parmesan cheese, grated |
INSTRUCTIONS
Bring water to full boil in large pot. Add fettuccine. Cook at slow boil, until noodles are just tender, about 5 minutes or less, depending on your pasta. Meanwhile, combine flour with salt Source: Cooking in the New South by Ann Byrn Phillips. Margaret Garland DFYX18A Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 483
Calories From Fat: 319
Total Fat: 36.4g
Cholesterol: 98.5mg
Sodium: 1192.7mg
Potassium: 434.8mg
Carbohydrates: 19.4g
Fiber: 4.7g
Sugar: 1g
Protein: 22.8g