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:
Tom's Favorites,
SchelleN,
My First Cookbook,
sandy's cook book,
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | streetRaRa
08/30/09 01:23 PM | CORRECTION NEEDED?whipping cream? Not mentioned in the list of ingredients. I'm guessing that the last ingredient in the list, "1 cup whipped cheese" is supposed to read, "1 cup whipping cream." |
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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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