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 Thursday, Aug. 21, the 233rd day of 2014. There are 132 days left in the year.

1864 -- 150 years ago: Sheriff McLaughlin had the misfortune to dislocate his right shoulder some days ago when his carriage upset. He is now able to walk about but has a very sore shoulder.
1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
1914 -- 100 years ago: Pope Pius X died in Rome.
1939 -- 75 years ago: Rock Island's new theater was named Esquire.
1964 -- 50 years ago: The J.I. Case Co. plant in Bettendorf will add from 150 to 200 employees by Jan. 1 a spokesman for the company said today. The Bettendorf Works today had a payroll of 1,350, but an increased production schedule will require additional people.
1989 -- 25 years ago: The Illowa Council Boy Scouts of America reached and passed its campaign goal in a drive that began 14 months ago by raising more than $2.2 million for the expansion of Loud Thunder Reservation near Andalusia.






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