| The Little Fish Company |
| This Week's Special |
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| Diver Scallops over Spinach Fettuccine |
Ingredients:
1 pound fresh Diver Scallops
1 9-ounce package refrigerated fresh spinach fettuccine
3 cups sliced fresh mushrooms
2 cups thinly sliced carrots
3/4 cup frozen Florida Orange Juice Concentrate, thawed
3/4 cup cold water
2 tablespoons cornstarch
1 teaspoon instant chicken bouillon granules
1/8 teaspoon garlic powder
Dash pepper
Directions:
Thaw scallops, if frozen. Cut any large scallops in half. Cook pasta according to
package directions, adding the mushrooms and carrots to the water with the pasta.
Drain and keep warm.
Meanwhile, in a medium saucepan stir together thawed concentrate, water, cornstarch,
bouillon granules, garlic powder, and pepper. Add scallops. Cook and stir until mixture
is thickened and bubbly. Cook and stir about 2 minutes more or until scallops turn
opaque. Serve scallop mixture over pasta mixture.
1 pound fresh Diver Scallops
1 9-ounce package refrigerated fresh spinach fettuccine
3 cups sliced fresh mushrooms
2 cups thinly sliced carrots
3/4 cup frozen Florida Orange Juice Concentrate, thawed
3/4 cup cold water
2 tablespoons cornstarch
1 teaspoon instant chicken bouillon granules
1/8 teaspoon garlic powder
Dash pepper
Directions:
Thaw scallops, if frozen. Cut any large scallops in half. Cook pasta according to
package directions, adding the mushrooms and carrots to the water with the pasta.
Drain and keep warm.
Meanwhile, in a medium saucepan stir together thawed concentrate, water, cornstarch,
bouillon granules, garlic powder, and pepper. Add scallops. Cook and stir until mixture
is thickened and bubbly. Cook and stir about 2 minutes more or until scallops turn
opaque. Serve scallop mixture over pasta mixture.