Scallops Fettucini

1. 1

   Saute in a deep skillet, preferably Teflon-coated, first 4 ingredients.

2. 2

   When the vegetables are al dente, make a white sauce with the oleo in the skillet:

3. 3

   add flour, stir and heat until bubbly.

4. 4

   Let cool a little, then remove from heat and add all at once, milk.

5. 5

   Stir well over low heat and add scallops, parsley, curry powder, salt, pepper and cayenne pepper.

6. 6

   Heat slowly and stir until sauce thickens and scallops are done.

7. 7

   Meanwhile, boil spinach fettucini as directed on package.

8. 8

   Serve sauce over the pasta.

9. 9

   Top with grated Romano or Parmesan cheese.

10. 10

    Accompany with tossed salad, garlic bread and white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.