SOUTHWEST SAUTéED SCALLOPS

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Southwest Sautéed Scallops image

Bring Southwestern flavor to your family's dinner table! Enjoy this delicious scallops recipe that is ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 9

2 cups water
1 dried Anaheim chile or 1 tablespoon canned chopped green chilies
2 tablespoons margarine, butter or spread
1/4 cup sliced green onions (3 medium)
2 tablespoons lime juice
2 pounds sea scallops
2 cups cubed fresh pineapple
1 cup Chinese pea pod halves (3 ounces)
3 cups hot cooked fettuccine

Steps:

  • Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
  • Melt margarine in 10-inch skillet over medium heat. Cook onions, lime juice and chili in margarine, stirring occasionally, until onion is crisp-tender. Carefully stir in scallops. Cook over medium heat about 12 minutes, stirring occasionally, until scallops are white.
  • Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
  • Heat liquid in skillet to boiling. Boil until slightly thickened and reduced to about half. Spoon scallop mixture onto fettuccine. Pour liquid over scallop mixture.

Nutrition Facts : Calories 345, Carbohydrate 34 g, Cholesterol 75 mg, Fiber 2 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg

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