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Fettuccine with Vegetables and Scallops recipe (Pasta)

Yield: 6 servings

1 tablespoon olive oil
2   carrots
3   green onions
2   stalks celery
12 oz Fettuccine, uncooked
1   red bell pepper
1 lb raw ocean scallops
1 teaspoon grated orange zest
½ cups orange juice
¾ cups grated Romano cheese
Parsley for garnish

Posted by Joan2007 on Jul 17, 2009


Cook pasta according to package directions and drain. Heat oil in large skillet, add celery, peppers, carrots and green onions. Cook, tossing until crisp but tender. Slice scallops in thirds. Add to vegetables and toss about 1 to 2 minutes. Add orange juice, pepper flakes and orange zest. Cook 2 more minutes, pour over cooked pasta. Toss with cheese. Garnish with parsley.

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