SOUTHWEST SAUTéED SCALLOPS

Southwest Sautéed Scallops image

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