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Title: Scallops in Cream Sauce
Categories: None
Yield: 1 Servings
| 1 | lb | Scallops |
| 1 | Green onion [ with top], thinly sliced | |
| 1/4 | c | Margarine or butter |
| 1/4 | ts | Salt |
| 1/4 | c | Dry white wine |
| 2 | ts | Cornstarch |
| 1/2 | c | Whipping cream |
| 4 | c | Hot cooked spinach noodles or fettuccine |
| 1/2 | c | Finely shredded swiss cheese |
if scallops are large, cut into halves. cook and stir onions in margarine in 10-inch skillet over medium-high heat until tender. stir in scallops an salt. cook, stirring frequently, until scallops are white, 3 to 4 minutes.
mix wine and cornstarch; stir into scallop mixture. heat to boiling, stirring constantly. boil and stir 1 minute; reduce heat to medium. stir in whipping cream. heat until hot, 1 to 2 minutes. toss noodles and cheese. spoon scallop mixture over noodles. serve with freshly ground pepper if desired.
serves 6
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Donna Partigianoni
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