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.