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Scallops and Fettuccine -- Quad-Cities Online Recipe Book
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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 Saturday, Aug. 30, the 242nd day of 2014. There are 123 days left in the year.

1864 — 150 years ago: A large pair of elk, captured in Iowa, were exhibited in Market Square today.
1889 — 125 years ago: The Rock Island Arsenal dam was being constructed under the supervision of Charles Frances, of Lowell, Mass.
1914 — 100 years ago: Mrs. Frank Mixer, of Rock Island, was the winner of the final preliminary for the women's handicap golf cup at Rock Island arsenal links.
1939 — 75 years ago: Sixteen hundred persons — many from war-fearful Europe — arrived in New York aboard the German liner Bremen. For two days on the trip, passengers were cut off from the world with both incoming and outgoing radio messages banned.
1964 — 50 years ago: Police reported five youths have been involved in the theft of about seven cars in recent weeks. Three of the youths were arrested Saturday afternoon, one was in custody as the result of a previous arrest, and the fifth is expected to be arrested today.
1989 — 25 years ago: The Rock Island/Milan School Board is asking the city to tear down Franklin School and allow the school district to pay back the estimated $100,00 cost during 10 years.






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