Title: DailyInBox: The Recipe File
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The Recipe File is
a free e-mail service from DailyInbox.com that
provides selected recipes from award-winning Junior League cookbooks.
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Pasta, Seafood and Eggs:
Fettuccini with Scallops
from
True
Grits...
Tall Tales and Recipes from the New South
INGREDIENTS:
1 pound bay scallops
1 tablespoon olive oil
1/2 cup chopped green onions
1 cup sliced mushrooms
3 cloves of garlic, minced
2 medium tomatoes, peeled, seeded, chopped
1/8 teaspoon pepper
1/4 cup dry white wine
1 tablespoon cornstarch
1/2 cup plain nonfat yogurt
1 (14-ounce) can artichoke hearts
3 tablespoons chopped fresh basil
9 ounces fresh fettuccini, cooked
1/4 cup grated Parmesan cheese
TO PREPARE:
-
Sauté the scallops in heated olive oil in a large skillet for 2
minutes; remove with a slotted spoon.
-
Add the green onions, mushrooms, garlic, tomatoes and pepper to the skillet.
Sauté for 1 to 2 minutes or until tender-crisp.
-
Add the wine. Cook over medium heat for 2 to 3 minutes. Stir
in a mixture of the cornstarch and yogurt. Add the artichoke hearts,
basil and scallops. Cook for 3 to 4 minutes or until thickened, stirring
constantly.
-
Spoon the pasta onto serving plates. Spoon the scallop mixture over
the top; sprinkle with the cheese.
SERVES 6
Copyright 1995 The Junior League of Atlanta, Inc.
All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of True
Grits and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of True Grits, are returned
to the community.
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