Scallops with Fettuccine
Nice, easy and tasty scallops fettuccine dish. Fettuccine topped with scallops cooked in chicken broth, tomatoes, green onions, fresh ginger, and fresh basil.
Ingredients -
 

8 ounces Uncooked Fettuccine
1 tablespoon Vegetable Oil
1/4 cup sliced Green Onions
1 tablespoon finely chopped Fresh Ginger
1 pound Bay Scallops
2 Roma Tomatoes, chopped
1/4 cup chopped Fresh Basil
1/2 cup Chicken Broth
2 tablespoons Cornstarch
 
Preparation:
 

1. Cook fettuccine per package directions.

2. Heat tablespoon of vegetable oil in large skillet over medium heat.

3. Saute onions, ginger, and scallops 4-5 minutes, stir occasionally.

4. Stir in chopped tomatoes and fresh chopped basil.

5. In a small bowl, combine chicken broth and cornstarch.

6. Slowly pour cornstarch mixture into scallops.

7. Heat to boiling, stirring constantly.

8. Heat to boiling, stirring constantly.

9. Cook 1 minute. Remove from heat and serve over fettuccine.
 
  Variations and Recipe Ideas:
 
 
 



Cooking Tip
Roma Tomatoes
Roma or plum tomatoes are relatively meaty and have little liquid. If you substitute for another tomato variety, drain any excess liquid and remove as many seeds as possible.

Cooking Tip
Fresh Basil
You could substitute 1-tablespoon of dried basil for the fresh basil, if necessary.
 
 
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