| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Scallops |
| 1 |
|
Green onion [ with top], thinly sliced |
| 1/4 |
c |
Margarine or butter |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Dry white wine |
| 2 |
ts |
Cornstarch |
| 1/2 |
c |
Whipping cream |
| 4 |
c |
Hot cooked spinach noodles or fettuccine |
| 1/2 |
c |
Finely shredded swiss cheese |
INSTRUCTIONS
if scallops are large, cut into halves. cook and stir onions in margarine
in 10-inch skillet over medium-high heat until tender. stir in scallops an
salt. cook, stirring frequently, until scallops are white, 3 to 4 minutes.
mix wine and cornstarch; stir into scallop mixture. heat to boiling,
stirring constantly. boil and stir 1 minute; reduce heat to medium. stir in
whipping cream. heat until hot, 1 to 2 minutes. toss noodles and cheese.
spoon scallop mixture over noodles. serve with freshly ground pepper if
desired.
serves 6
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Donna Partigianoni
<donna@leesville.com> on Mar 08, 1997.
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