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Categories:
oleo onion toes garlic mushrooms flour milk parsley flakes curry powder salt cayenne pepper fettucini Romano
Viewed: 65 - Published at: 6 years agoIngredients
- 1/4 lb. oleo
- 1 medium onion, chopped
- 6 large toes garlic, diced
- 12 oz. mushrooms, sliced
- 1/2 c. flour
- 2 c. milk
- 1 lb./pt. scallops, cleaned and drained
- 1 Tbsp. parsley flakes
- 1 to 2 tsp. curry powder
- salt and freshly ground pepper to taste
- dash of cayenne pepper (if desired)
- spinach fettucini
- Romano or Parmesan cheese
Method
- Saute in a deep skillet, preferably Teflon-coated, first 4 ingredients.
- When the vegetables are al dente, make a white sauce with the oleo in the skillet:
- add flour, stir and heat until bubbly.
- Let cool a little, then remove from heat and add all at once, milk.
- Stir well over low heat and add scallops, parsley, curry powder, salt, pepper and cayenne pepper.
- Heat slowly and stir until sauce thickens and scallops are done.
- Meanwhile, boil spinach fettucini as directed on package.
- Serve sauce over the pasta.
- Top with grated Romano or Parmesan cheese.
- Accompany with tossed salad, garlic bread and white wine.
- Serves 4.
