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Prep 10min
Total35min
Servings6
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Ingredients
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
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Steps
1
Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
2
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.
3
Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
4
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
345
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
75mg
Sodium
450mg
Total Carbohydrate
34g
Dietary Fiber
2g
Protein
39g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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