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 Monday, July 28, the 209th day of 2014. There are 156 days left in the year.

1864 -- 150 years ago: Port Byron passengers and mails will be transported by the Sterling and Rock Island railroad.
1889 -- 125 years ago: The congregation of the First Methodist church worshiped in Harper's theater, where construction work is being done at the church site.
1914 -- 100 years ago: Three-eye baseball for Moline was assured the Danville Franchise will be transferred to the Plow city.
1939 -- 75 years ago: Roseville Methodist Church is observing its 100th anniversary.
1964 -- 50 years ago: The last remaining unfinished portion of Interstate 80 between the Quad-Cities and Joliet will be opened to traffic by Aug 12.
1989 -- 25 years ago: Of all the highlights of the last 12 years, this is the greatest of all, said Dennis Hitchcock, producer director of Circa '21 Dinner Playhouse, as he torched the mortgage, clearing a $220,000 loan financing the downtown Rock Island theater's beginnings in 1977.




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