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Ingredients

• 8 ounces uncooked fettuccine
• 2 large carrots, thinly sliced
• 1 tablespoon olive or canola oil
• 2 cups frozen sugar snap peas
• 3 green onions, sliced
• 3 garlic cloves, minced
• 1 tablespoon butter or stick margarine
• 1/2 cup white wine or chicken broth
• 1/3 cup water
• 2 teaspoons dried tarragon
• 1 teaspoon chicken bouillon granules
• 1/8 teaspoon cayenne pepper
• 1 pound fresh or frozen bay scallops, thawed
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/4 cup shredded Parmesan cheese

Description

This Attractive Savory Stir-fry From Dot Christiansen Of Bettendorf, Iowa Stars Succulent, Quick-cooking Scallops. 'It May Seem That Timing Is Everything When You First Try This Recipe, But You'll Soon Realize You Can Pretty Much Just Throw It Together,'

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