Thaw frozen scallops. Cook fettuccine as directed on package. Drain; rinse with hot water. Rinse scallops with cold water; drain. Cut large scallops in half crosswise, if desired. In large saucepan, melt margarine. Add scallops and garlic. Saute over medium heat for 3 to 4 minutes, stirring constantly. Add whipping cream and vermouth; cook until thoroughly heated, about 1 minute. Immediately stir in cooked fettuccine; toss to coat with sauce. Cook over medium heat for about 3 to 5 minutes or until mixture thickens slightly, stirring constantly. Remove from heat. Stir in cheese, pepper and parsely; toss to coat. Serve immediately.
This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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