Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Fettuccine, uncooked
2 tb Olive or vegetable oil
2 Celery stalks; julienned
1 Red bell pepper; julienned
2 Carrots; julienned
3 Green onions; julienned
1 lb Raw ocean scallops
-OR- bay scallops
1/2 c Fresh orange juice
Red pepper flakes to taste
1 ts Grated orange zest
3/4 c Grated Romano cheese
Parsley for garnish

Cook pasta according to package directions; drain. Heat oil in large
skillet; add celery, peppers, carrots and green onions. Cook, tossing
until crisp but tender. Slice scallops in thirds (bay scallops can be
used whole). Add to vegetables and toss until opaque, about 1 to 2
minutes. Add orange juice, pepper flakes and orange zest. Cook 2 more
minutes; pour over cooked pasta. Toss with cheese. Garnish with
parsley.

Each serving provides: 368 Calories; 20.9 g Protein; 46.2 g
Carbohydrates; 11.7 g Fat; 95.9 mg Cholesterol; 326 mg Sodium.
Calories from Fat: 28%

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