Scallops and Fettuccine -- Quad-Cities Online Recipe Book
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Main Dishes:

Scallops and Fettuccine

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Ingredients

1 pound fettuccine
1 stick (1/2 cup) butter
1 small onion diced
12 ounces frozen scallops, thawed
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cloves of garlic, chopped
8 ounces heavy cream
1/2 cup grated fresh Parmesan cheese

Instructions

In a large pot of boiling water, cook pasta until tender. Drain. Place in a large bowl and set aside. In a large skillet, melt butter. Add onion, scallops, basil, red pepper, salt, black pepper and garlic. Saute for about 2 minutes. Add to heavy cream. Bring to a boil. Simmer until sauce is creamy, or about 3 mintues. Add sauce and Parmesan cheese to pasta. Mix and serve. Yields 3 to 4 servings.

Sarah Schultz
Kewanee, Ill.



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  Today is Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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