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Fettuccine With Vegetables & Scallops

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FETTUCCINE WITH VEGETABLES & SCALLOPS
 Categories: Pasta, Seafood
      Yield: 6 Servings
 
     12 oz Fettuccine, uncooked
      2 tb Olive or vegetable oil
      2    Celery stalks; julienned
      1    Red bell pepper; julienned
      2    Carrots; julienned
      3    Green onions; julienned
      1 lb Raw ocean scallops
           -OR- bay scallops
    1/2 c  Fresh orange juice
           Red pepper flakes to taste
      1 ts Grated orange zest
    3/4 c  Grated Romano cheese
           Parsley for garnish
 
  Cook pasta according to package directions; drain. Heat oil in large
  skillet; add celery, peppers, carrots and green onions. Cook, tossing
  until crisp but tender. Slice scallops in thirds (bay scallops can be
  used whole). Add to vegetables and toss until opaque, 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.
  
  Each serving provides: 368 Calories; 20.9 g Protein; 46.2 g
  Carbohydrates; 11.7 g Fat; 95.9 mg Cholesterol; 326 mg Sodium.
  Calories from Fat: 28%
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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